Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, extra virgin olive oil poached cod with roasted tomatoes and fried capers. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. 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 cook that.
The ingredients needed to make Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers:
- Prepare For the Saffron Rice:
- Get 2 pinches saffron threads
- Make ready 1 tbsp Extra Virgin Olive Oil from Spain
- Get 1 small yellow onion, minced (about 1/2 cup)
- Take 2 cups long grain white rice or basmati
- Prepare 3 3/4 cups low sodium chicken stock or water
- Get For the Cod:
- Take Four 4-ounce skinless cod fillets about 3/4 - 1-inch in thickness
- Get 6 cups Extra Virgin Olive Oil from Spain
- Make ready For the Roasted Tomatoes:
- Take 10.5 ounces (or 2 cups) cherry or cherub (pear) tomatoes
- Prepare 2 tablespoons Extra Virgin Olive Oil from Spain
- Prepare For the Fried Capers:
- Make ready 1/2 cup capers, drained and patted dry
Instructions 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 this up for this special food extra virgin olive oil poached cod with roasted tomatoes and fried capers recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
