Nutrition Facts
4 servings
4
Recipe for Cod with Tomatoes and Pineapple
Pineapple tomatoes are a real pleasure from the garden. Mine weigh about 500 grams each but they can reach 1 kilo!
Ingredients
800 cod loin fillets
2 Pineapple tomatoes (1 kilogram)
2 shallots
2 cloves garlic
2 sugars
20 liquid cream
olive oil
salt and pepper
fresh basil
1 chicken broth
2 butter
coarse salt
Directions
1
Blanch the tomatoes: heat a pot of hot water. Immerse the tomatoes for 30 seconds. Place them directly into a bowl filled with cold water. Remove the skin and the hard core. Cut them into small cubes. Set aside.
2
Cook the fish in a pan with a splash of olive oil, salt, and pepper. Once cooked, set aside on a plate, covered with foil to keep warm.
3
In the same pan, sauté the minced garlic and shallots. When they are translucent, deglaze with white wine and scrape up the bits. Add 2/3 of the tomato cubes, the sugars, salt, and pepper. Let simmer for 30 minutes over low heat.
4
Meanwhile, cook the rice with the broth according to the manufacturer's instructions. Once it is cooked and drained, add a spoonful of butter.
5
Finish the sauce by adding a spoonful of butter and the cream. Combine everything without boiling.
6
Reheat the fish in the microwave for a few seconds, if needed.
7
To finish, serve everything with chopped basil and a spoonful of the remaining diced tomatoes topped with a pinch of coarse salt.
Ingredients
Ingredients
800 cod loin fillets
2 Pineapple tomatoes (1 kilogram)
2 shallots
2 cloves garlic
2 sugars
20 liquid cream
olive oil
salt and pepper
fresh basil
1 chicken broth
2 butter
coarse salt
Directions
Directions
1
Blanch the tomatoes: heat a pot of hot water. Immerse the tomatoes for 30 seconds. Place them directly into a bowl filled with cold water. Remove the skin and the hard core. Cut them into small cubes. Set aside.
2
Cook the fish in a pan with a splash of olive oil, salt, and pepper. Once cooked, set aside on a plate, covered with foil to keep warm.
3
In the same pan, sauté the minced garlic and shallots. When they are translucent, deglaze with white wine and scrape up the bits. Add 2/3 of the tomato cubes, the sugars, salt, and pepper. Let simmer for 30 minutes over low heat.
4
Meanwhile, cook the rice with the broth according to the manufacturer's instructions. Once it is cooked and drained, add a spoonful of butter.
5
Finish the sauce by adding a spoonful of butter and the cream. Combine everything without boiling.
6
Reheat the fish in the microwave for a few seconds, if needed.
7
To finish, serve everything with chopped basil and a spoonful of the remaining diced tomatoes topped with a pinch of coarse salt.
Notes
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