ezRecipe-Zee: Cooking Recipe: How to make Almond Cod With Peas

Almond Cod With Peas

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Date Added:	November 20, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Seafood / Shellfish, Main Dish, Copy Cat / Restaurant

Ingredients:

1     package       frozen cod fillets - (1 lb)
2     large         garlic cloves
1/2   cup           parsley sprigs - (lightly packed)
1     tablespoon    fresh oregano sprigs
                    = (or 1/2 tspn dry oregano)
2     tablespoons   slivered or sliced almonds
1/2   teaspoon      paprika
1     tablespoon    vegetable oil
1     cup           chicken broth or wine
                    ~~~~~~~~~~
1     package       frozen peas - (10 oz)

Directions: one line for each direction. When saved the lines will be numbered.

Remove fish from freezer and let stand at room temperature while preparing herb mixture.
Put garlic, parsley, oregano, 1 tablespoon almonds and paprika in food processor. Chop with an on and off motion.
Heat oil in a 4- or 6-quart pressure cooker; brown remaining 1 tablespoon almonds in hot oil. Remove from cooker and drain on paper towels; set aside.
Put chicken broth or wine in pressure cooker and stir in herb mixture. Place cooking rack or steamer basket in cooker. Cut fish into 4 even pieces and place on rack.
Close cover securely. Place pressure regulator on vent pipe. Cook for 2 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Open and carefully remove fish, keep warm.
Remove rack. Add frozen peas to cooker. Close cover securely. Place pressure regulator on vent pipe. Cook for 1 minute, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. If desired, thicken mixture with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Pour peas into serving dish; place fish on top of peas. Sprinkle fish with browned almonds and serve.
This recipe yields 4 servings.
Nutrient Information Per Serving: Calories 255; Protein 30gm; Fat 6gm; Sodium 270mg; Cholesterol 62mg.
Comments: Complementing fish with the sweet taste and incomparable crunch of nuts is a very old and almost universal tradition. Medieval Europeans learned the technique from the Arabs. When the Spaniards came in conquest of the Americas, they found the Aztecs already using seeds and nuts to thicken sauces for fish, shellfish, and poultry. Continue the tradition with this rich, yet light, cod and almond combination.

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

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