Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, extra virgin olive oil poached cod with roasted tomatoes and fried capers. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have extra virgin olive oil poached cod with roasted tomatoes and fried capers using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers:
- Take For the Saffron Rice:
- Prepare 2 pinches saffron threads
- Prepare 1 tbsp Extra Virgin Olive Oil from Spain
- Make ready 1 small yellow onion, minced (about 1/2 cup)
- Make ready 2 cups long grain white rice or basmati
- Take 3 3/4 cups low sodium chicken stock or water
- Take For the Cod:
- Take Four 4-ounce skinless cod fillets about 3/4 - 1-inch in thickness
- Take 6 cups Extra Virgin Olive Oil from Spain
- Prepare For the Roasted Tomatoes:
- Make ready 10.5 ounces (or 2 cups) cherry or cherub (pear) tomatoes
- Make ready 2 tablespoons Extra Virgin Olive Oil from Spain
- Prepare For the Fried Capers:
- Get 1/2 cup capers, drained and patted dry
Steps to make Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers:
- Prepare the cod: remove the cod from the refrigerator and let it sit at room temperature for about an hour.
- Prepare the saffron rice: place one pinch of saffron threads in a spice mortar and crush them with the pestle. Add the second pinch of saffron but don’t crush. Pour in 1/4 cup of hot water in the mortar and let sit for 5 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a pot over medium heat. Add minced onions and sauté until the onions begin to lightly brown. Add the rice to the pot and continue to sauté for 1 minute more. Add the saffron liquid and the broth (or water), stir to incorporate the saffron, and bring to a boil. Cover the pot and reduce heat to low. Cook until rice is tender and all the liquid is absorbed, about 20 minutes. Remove from heat and keep covered until ready to plate.
- Poach the cod: position a rack in the center of the oven and heat the oven to 225°F. In a 10-inch sauté pan, saucepan, or Dutch oven heat 6 cups of Extra Virgin Olive Oil to 120° F. Use a thermometer to get to this exact temperature.
- Once the cod is at room temperature, rinse in cool water and pat dry. Gently place the cod in the heated olive oil. Remove the pan from the heat, transfer to the oven, and allow the cod to poach for exactly 25 minutes. Using a slotted spatula, remove the cod and transfer to a rack and gently blot dry.
- Roast the tomatoes: increase oven temperature to 450° F. Place the tomatoes on a baking pan (covered with foil for easy clean up!) and drizzle with 2 tablespoons olive oil; season with salt and black pepper. Roast until the skins of the tomatoes begin split open and they start to collapse and brown, about 10 minutes. If necessary, turn off oven and leave tomatoes inside with the door cracked until ready to plate.
So that’s going to wrap it up with this special food extra virgin olive oil poached cod with roasted tomatoes and fried capers recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
