top each with a cooked cod fillet and sprinkle with feta
place the pieces of dried cod (baccala) in a large pan
Rinse cod well under cold running water.
Rub the Cod with Olive Oil, salt and pepper.
Place skin side down in hot saute pan.
Cook 3 minutes on skin side.
Turn and cook 2 minutes longer.
Place on plate in warm oven to rest few minutes.
While the Cod is resting, pour olive oil in pan.
Add rest of ingredirnts and gently warm, do not sizzle or fry ingredients, just warm through to blend flavors.
Serve over the Cod.
ring to the boil. Add cod for 5 minutes then remove
Cut cod into pieces, reserving any scraps.
re cooking, pan fry the cod in a mixture of olive
unning water.
Place salt cod in a large container of
Turn down the heat add cod fillets and simmer until tender
Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker.
Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
Stir in shrimp.
Cover.
Cook 15 to 30 minutes, or until shrimp are opaque.
Remove and discard bay leaves.
Serve.
Variation: If you prefer a heartier soup, add more fish.
Add white fish or cod to slow cooker 45 minutes before serving.
In 1 1/2 quart casserole, cook onion, garlic and oil on High, covered, 4 to 4 1/2 minutes in microwave.
Cut zucchini lengthwise in half, then crosswise in 1/4 inch slices.
Add onion mixture with next 3 ingredients.
Cook covered on High 10 minutes.
Stir once.
Add olives; cover and cook 5 to 7 minutes, until tender. Sprinkle fish steaks with oregano.
Moisten 2 paper towels; place fish steak on each towel.
Twist corners together.
Cook on High 2 1/2 minutes, just until outer edges of fish are opaque.
Serve sauce and ...
Rinse fish, pat dry with paper towels. Season fish with salt and pepper to taste.
In a large skillet heat 4 tsp of the oil over medium high heat. Add fish and onion. Cook 1 minute, turning once.
Top fish with tomatoes, olives and thyme. Reduce heat. Cover and cook 2 minutes.
Drizzle with remaining 4tsp oil, sprinkle with basil. Cover and cook 2-3 minutes more or until fish flakes easily with a fork.
Soak the salt cod in lots of cold water
Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.
Slice onion and let sit for 5 minutes to bring out its health promotion properties.
Combine honey and tomatoes in a mixing bowl.
Saute onion and bell peppers for 2 minutes.
Add 1/2 cup chicken (or vegetable) broth, fish fillets and tomato mixture.
Cover and cook over medium heat for 3-5 minutes or until fish is cooked.
Add basil, parsley and salt and pepper to taste.
In a large saucepan or Dutch oven, saute the peppers, onion and garlic in oil until tender. Add the tomatoes, water, broth, rice, wine or additional chicken broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.
ith Bev's Tartar Sauce Recipe #56860.
Serves 4.
With fork, beat together eggs, milk, bacon, onion, salt and dash of pepper until blended, but not frothy.
In 12-inch skillet, cook mushrooms in butter or margarine just until tender.
Remove from heat and add to egg mixture.
Return mixture to same pan and cook slowly.
Run spatula around edge, lifting to allow uncooked portion to flow underneath.
When egg is set, remove from heat. Sprinkle with cheese.
Roll onto platter.
Spoon Mediterranean Sauce over.
Crush the pepper, allspice, coriander, cumin, red chillies and garlic in a mortar with pestle.
Marinate the steaks in this mix and gingerpaste,turmeric and salt for atleast 30 mins.
Heat the oil and butter in a pan and add the cod to the pan cooking over moderate heat for 5 minutes each side.
Until the fish is cooked.
Take the fish out and keep warm in a warm oven or a warm platter covered.
Add lime juice and stir till bubbling.
Pour this sauce over the fish and garnish with lime wedges and coriander sprigs.
Serve hot.
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.