Sauteed Cod In White Wine Tomato Basil Sauce
Enjoy my delicious Sauteed Cod In White Wine Tomato Basil Sauce Done My Way! A great recipe for your family is sure to enjoy!! Love Is Love ;-). Another family favorite!! All Ingredients listed on my website so please don't forget to Subscribe,
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FISH WITH TOMATO, OLIVES AND CAPERS (LIVORNESE STYLE) - theitaliancookingclass.com
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This beautiful recipe of fish cooked with tomato, olives and capers is so tasty and nutritional. Simple and easy to make with lovely clean flavours. Easy to make and even easier to eat. Made Italian style. See our fish with tomato, olives and capers (livornese style) recipe below:
INGREDIENTS:
250gram - 300gram of fish
5 x kalamata olives
1/4 x teaspoon large clove of garlic finely sliced
3 x teaspoons capers
1/4 x teaspoon salt
200gram x good quality tinned tomato pieces
50ml x white wine
METHOD:
-heat oil in pan to high heat
-add fish, olives, capers and garlic
-sear fish for 20 seconds on each side seasoning with salt
-add wine and allow to evaporate
-add tomato and stir
-allow to cook on one side for two minutes
-turn fish over and reduce heat to low and cook for 3 -4 minutes with lid on
-remove lid and taste for seasoning and sweetness
-adjust seasoning if necessary
-cook tomato further if not sweet enough
-serve with creamy mash or fresh salad as a suggestion
Alison Roman's Tomato-Poached Fish with Chile Oil | NYT Cooking
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Alison Roman wants you to cook more fish. This Tomato-Poached Fish with Chile Oil and Herbs is the perfect way to get started. It poaches in a flavorful sauce of burst cherry tomatoes, shallots and garlic. It has a strong summer vibe, but if tomatoes aren't in season, canned will do just fine.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Tomato and White Wine Fish
Honestly speaking, I don't know what to call this dish. So I used the major ingredients to describe this. Plus, you can always add shrimps, sea fish or non-sea fish.
Ingredients:
1 white fish
shrimps
-season with salt and black pepper
Pan-seared the Fish and Shrimps:
Vegetable oil, or Canola Oil, or Butter
Sauce:
2 cloves of garlic
1 tsp chili flakes
a few slice of red chilli, the rest is for garnish
1/3 yellow paprika, sliced
6-8 cherry tomatoes, halved
1/4 cup of white wine
1 shallot, sliced
cilantro, minced
3 tsps salt, I use Himalayan
black pepper, all you like
1 tsp dried oregano
1 pinch of sugar
1-2 tbsp lemon juice
green onions, as garnish
0:00 Preparation
0:57 Start Cooking
2:14 Making the Sauce
4:16 Combining
Tell me when you try this!
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theinterestingstranger.com
Pan-Seared Cod in White Wine Tomato Basil Sauce
A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce! If you love cod fish recipes, try this flavorful dish for dinner tonight! So good with rice or zoodles!
Seafood Feast in a Tomato and White Wine Sauce #shorts #seafood #trending
The ultimate seafood feast. You all asked me for a divine seafood dish, so here it is. It’s absolutely perfect in a beautiful white wine tomato sauce and incredibly delicious with crusty bread. You can use any seafood you love for this dish and I will give you all of the tips in my notes. This recipe makes 4-6 portions but feel free to add as much seafood as you like. You will need:
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3 tablespoons olive oil
1 finely diced onion
1 finely diced celery stalk
6 cloves of minced garlic
salt, pepper, dry oregano to taste
1/2 cup white wine — I used Pinot Grigio, any will work or use veggie stock instead
2.5 cups tomato sauce
2 cups water, fish stock, or veggie stock
1 bay leaf
1 piece of any white fish or salmon that’s cubed
12 pasta clams or any small clams that were washed and scrubbed
8 jumbo tiger shrimp peeled and deveined
6 large scallops
parsley or basil for garnish
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Please note: you can use cod, halibut, salmon, or any fish or seafood you love. You can use muscles or crab too. Any tomato sauce works just chose something cleaner —our homemade one only has salt tomatoes and basil in it. If any of the clams don’t open up, throw those out as they are an indication that they are bad.
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in a skillet with high sides or in a pot add the olive oil and let it heat up on medium heat. Sauté the onions, celery, and garlic for a few minutes until translucent. Add salt pepper and dry oregano to taste and you can taste and adjust later on as well. Add the white wine and let it reduce for about a minute or two. Stir in the tomato sauce and water, or you can even use fish stock or veggie stock as well for more flavor. Add a Bayleaf, let it come to a boil, reduce the heat to medium low and let it second until your desired consistency. Mine was perfect after an hour. After the sauce has reduced add the fish, washed and scrubbed clams and let it boil for 2 minutes. Add the shrimp and scallops and let them go until the clams open up which should take another 3-4 minutes. Garnish with parsley and enjoy with crusty bread or on pasta.
-HAPPY EATING-
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