Mediterranean Paprika Poached Cod with Veggies
On chilly evenings, I turn to this aromatic Mediterranean dish that combines the delicate flavor of cod with vibrant vegetables, all infused with a rich backdrop of Spanish smoked paprika. It's a dish that effortlessly brings the warm sun-soaked flavors of the Mediterranean to your table, making it perfect for those who crave something hearty yet healthy. This recipe is not just simple to prepare; it also allows for versatility, as you can substitute the cod with chicken or experiment with other fish varieties. The sauce is a delightful mixture of tomatoes and cauliflower, creating a nourishing base that packs in the veggies and flavor. Ideal when served over a bed of brown saffron rice, this meal is sure to satisfy and comfort during the colder months.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Olive Oil
1 tablespoon (none)
Bell Pepper
1 (thinly sliced)
Yellow Onion
1 medium (thinly sliced vertically)
Smoked Spanish Paprika
2 tablespoons (none)
Tomatoes
2 medium (diced (or 1/2 cup salsa or tinned tomatoes))
Cauliflower
1 head (broken into florets)
Dry Wine
1 cup (red or white, doesn't matter)
Salt
to taste (none)
Cod Fish Fillet
1 lb (cut into 4 pieces)
Instructions
1
In a large skillet (10-12 inches) with a lid, heat the olive oil over medium heat until shimmering.
2
Add the thinly sliced bell peppers and onions to the skillet. Sauté for about 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3
Sprinkle the sautéed vegetables with the smoked paprika and continue to cook for an additional minute, allowing the spices to bloom.
4
Introduce the diced tomatoes (or salsa/tinned tomatoes) and cauliflower florets to the pan. Cook, stirring frequently, for a few minutes until the tomatoes begin to break down and create a sauce.
5
Pour in the dry wine, stirring well to combine all ingredients. Taste the sauce and adjust the seasoning with salt as needed.
6
Bring the mixture to a gentle simmer. Carefully nestle the cod fillets into the sauce, gently pushing the cauliflower aside to allow the sauce to come about halfway up the sides of the fish.
7
Cover the skillet with the lid and poach the cod for 15-20 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork.
8
Once the cod is cooked, carefully transfer the fillets to a plate, keeping them warm.
9
Increase the heat to medium-high and let the sauce and vegetables simmer uncovered, reducing it until it reaches a thick, salsa-like consistency.
10
Serve the cod on plates, generously spooning the rich vegetable sauce over the top. This dish is best enjoyed with brown saffron rice, adding an extra layer of flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Paprika Poached Cod with Veggies?
It is a hearty yet healthy Mediterranean dish featuring cod fillets poached in a sauce of tomatoes, cauliflower, peppers, and onions seasoned with Spanish smoked paprika.
What kind of fish is recommended for this recipe?
The recipe calls for cod fish fillets, specifically 1 lb cut into 4 pieces.
Can I substitute the cod with another protein?
Yes, you can substitute the cod with chicken or experiment with other fish varieties.
What type of paprika should I use?
The recipe specifically recommends 2 tablespoons of Smoked Spanish Paprika for a rich, aromatic flavor.
What vegetables are included in this dish?
The dish includes bell peppers, yellow onions, diced tomatoes, and a head of cauliflower broken into florets.
Can I use tinned tomatoes instead of fresh ones?
Yes, you can use 1/2 cup of salsa or tinned tomatoes as a substitute for 2 medium fresh tomatoes.
What kind of wine is best for the sauce?
You can use 1 cup of any dry wine; the recipe notes that either red or white wine works well.
How should the onions be prepared?
The yellow onions should be thinly sliced vertically.
How long does it take to poach the cod?
The cod should be poached for 15-20 minutes, depending on the thickness of the fillets.
How do I know when the cod is fully cooked?
The fish is done when it flakes easily with a fork.
What is the best way to serve this dish?
It is best served by spooning the rich vegetable sauce over the cod, ideally on a bed of brown saffron rice.
What size skillet is needed for this recipe?
A large skillet measuring 10-12 inches with a lid is recommended.
Is this recipe suitable for cold weather?
Yes, it is described as an ideal comfort food for chilly evenings and colder months.
How do I prepare the cauliflower?
The cauliflower should be broken into florets before being added to the pan.
What does it mean to bloom the spices?
In this recipe, it means cooking the smoked paprika with the sautéed vegetables for about one minute to release its flavor.
Do I need to cover the pan while cooking the fish?
Yes, the skillet should be covered with a lid while poaching the cod.
How do I thicken the sauce?
After removing the cooked fish, increase the heat to medium-high and simmer the sauce uncovered until it reaches a thick, salsa-like consistency.
Is this dish considered healthy?
Yes, it is a healthy, nourishing meal that packs in plenty of vegetables.
How much olive oil is required?
The recipe uses 1 tablespoon of olive oil.
How many servings does this recipe provide?
Based on 1 lb of cod cut into 4 pieces, it typically serves 4 people.
Can I use salsa instead of tomatoes?
Yes, 1/2 cup of salsa can be used as a replacement for fresh tomatoes.
What is the first step in the instructions?
The first step is to heat the olive oil in a large skillet over medium heat until shimmering.
How long should I sauté the peppers and onions?
Sauté them for about 7 minutes until they are softened and fragrant.
What should the consistency of the final sauce be?
The final sauce should have a thick, salsa-like consistency.
Can I adjust the salt in this recipe?
Yes, you should taste the sauce after adding the wine and adjust the salt to your preference.
What makes this dish Mediterranean?
The combination of olive oil, peppers, onions, tomatoes, and Spanish smoked paprika gives it a traditional Mediterranean flavor profile.
Does it matter if I use red or white wine?
No, the recipe states that it doesn't matter whether you use red or white dry wine.
How do I arrange the fish in the skillet?
Nestle the fillets into the sauce, pushing the cauliflower aside so the sauce comes halfway up the sides of the fish.
Is the bell pepper diced or sliced?
The bell pepper should be thinly sliced.
Can I serve this with white rice instead of brown?
While brown saffron rice is recommended for its flavor and texture, you can certainly substitute it with white rice.