FoodReference.com Logo

FoodReference.com   (Since 1999)
 

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Food Timeline   ·   Videos   ·   Recipes   ·   Cooking Tips   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

 You are here > Home > Recipes >

SEAFOOD RECIPESFISH Recipes pg 1COD FISH RECIPES >>>> >  Poached Cod In Tomato Broth

 

CULINARY SCHOOLS
and COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

POACHED COD & POTATOES IN TOMATO BROTH

See also article: Cod, British Gold
 

Ingredients

    • 2 (14.5 oz) cans of chicken broth
    • 2 (8 oz.) cans Hunts tomato sauce
    • 1 heaping tablespoon tomato paste
    • 5 cloves garlic, chopped
    • 2 bay leaves
    • Half teaspoon died thyme
    • Half teaspoon dried oregano
    • Salt and pepper to taste
    • 1½ lbs potatoes, cut into chunks
    • 1½ lbs cod, at least an inch thick, cut into 3-4 inch pieces
    • Fresh basil, chopped, to taste
    • Fresh parsley, chopped, to taste
     

Directions

Combine the broth, tomato sauce, tomato paste, garlic, bay leaves, thyme, oregano, salt and pepper in a large 12-14 inch pot or skillet with a lid.
Bring to a boil and whisk to blend the ingredients.

Add the potatoes, cover, return to a boil and then reduce to a simmer until the potatoes are almost done.
Uncover during part of the cooking to reduce and intensify the liquid.

Add the fish, cover, and adjust the heat to a very gentle simmer. The poaching liquid should be between 160-185 degrees.

Cook until the fish reaches an internal temperature of 140 degrees.

Add the fresh basil and parsley when finished and serve.
 

 

RELATED RECIPES

   COD FISH RECIPES >>>>    ·    White Fish, Green Sauce    ·    Baked Cod Or Halibut (1875)    ·    Baked Cod, Julienned Veges    ·    Boston Baked Scrod (Cod)    ·    Cod, Early Fall Vegetables    ·    Cod with Grapefruit    ·    Cod w/Mustard Tarragon Crust    ·    Cod in Tangy Mint Sauce    ·    Cod w/Tarragon Bread Crumbs    ·    Colonial Codfish Pie (1913)    ·    Fennel Stuffed Cod    ·    Fish Fillets with Mango Salsa    ·    Horseradish Crusted Cod    ·    Poached Cod In Tomato Broth    ·    Provencal Cod Fish    ·    Roasted Cod w/Olive Tapenade    ·    Salt Cod Fritters    ·    Simple (Cod) Fish Taco   


  Home   ·   About & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.