Recipe Index


white fish opener

We’re going to post the three white fish recipes from one of everyone’s favorite sections from Cookie, the “So You Have A…” page, because reader Jessica Collins sent us in this very sweet email, and this recipe doesn’t live on the Epicurious site (which does have quite a few of the Cookie recipes on it—something I just discovered). You can also get the collection of these recipes (and many of your favorite Cookie recipes) by buying the cookbook Time For Dinner!

“I was a huge fan of Cookie Magazine, and now am a huge fan of Momfilter. In the magazine, I always looked forward to the recipe page that started with one main ingredient and gave several different ways to prepare it. My favourite one was the one for tilapia. There were 3 options. One was baked with fennel and potato, the 2nd was a stew and the 3rd was a citrus recipe. I made the baked recipe and the stew many many times. They were both amazing. I saved the page from the magazine and often used it for the recipe. Unfortunately, I can’t find the page, and would love to make the stew again. Could you post the recipes to your site?”

if you have diced tomatoes…
Fish Stew

In a large soup pot, saute a chopped onion in 3 tablespoons of unsalted butter over medium heat.

Add a minced garlic clove and some chopped fresh thyme. Saute until the onion is golden, about 5 minutes. Add 1/2 cup of dry white wine. Cook for 2 minutes.

Stir in 8 ounces of chicken broth (or clam juic) and a 28 ounce can of diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.

Cut the fish into 2-inch chunks. Add them to the broth; cook for 3 minutes. Season with salt and pepper to taste.

Cook until the fish is cooked through, about 5 minutes. You can also add up to a pound of shellfish (such as shrimp, scallops, mussels, or clams), in which case cook until the shrimp are opaque and any shells have opened.

if you have citrus fruit…
Poached Fish with Citrus Fruit

Peel and slice horizontally 3 oranges and 2 lemons. Heat 1/2 cup of olive oil in a deep saute pan over low heat until just warm.

Stir in the fruit and cook until warmed through, about 3 minutes. Removed it with a slotted spoon; set aside.

Increase heat to medium. Place the fish fillets in the pan and season them with salt and pepper.

Cook them, turning gently, until just cooked through and slightly flaky, about 5 minutes on each side.

Divide the warm fruit among 4 plates. Top each with some fish. Sprinkle each plate with a sliced scallion and serve.

if you have potatoes…
Baked Fish with Fennel, Potatoes, and Tomatoes 

Preheat oven to 400 degrees. Toss 3-4 thinkly slice potatoes and a little olive oil into a 9-by-12-inch baking dish.

Thinly slice 1 bulb of fennel cross-wise. Toss it with the potatoes. Season with salt and pepper and roast for 30-35 minutes.

Layer the fish (skin-side down) and 1 cup of halved cherry or grape tomatoes on top.

Pour 1/4 cup of white wine, a generous squeeze of lemon juice, and a drizzle of olive oil over everything.

Season with more salt and pepper. Return to the oven and roast, loosely covered, for 15-20 minutes.

How to Choose Your Fish: When buying fish for a family, a good rule of thumb is about 1/2 pound per adult, and 1/4 pound per child. These recipes work with cod, tilapia, hake, haddock, halibut, or sea bass. For the first two, use fillets with their skins removed.

 

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Comments (2)

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  1. I got the cookbook—I can’t wait to make so many recipes in here. again, thank you so much!!

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