Oven baked cod over mushrooms, spinach, and white beans in a creamy tomato bisque.
Oven baked cod over mushrooms, spinach, and white beans in a creamy tomato bisque.
by BigArt54
5 Comments
wkdkngwkr
How’d you make the bisque? I’ve been wanting to make one for a while, but I’m kinda intimidated.
BasketPast4883
Everything about this looks so good, I’m already hungry!
excelsior235
Please post the bisque recipe! This looks divine
BigArt54
This is not a traditional bisque by any means. Actually, I didn’t mean to make a bisque in the first place, but it’s the best way I can think of to describe what I ended up with and it was delicious.
I was originally following the Rancho Gordo Kitchen’s “Bean Book” recipe for Clay Baked Pacific Cod Gratin with Onions and White Beans, but half way through baking I realized that 1) the fish would be overcooked and the onions undercooked if I stuck to the directions, and 2) this recipe needs more than just the salt, pepper, and thyme that was called for.
So I removed the original dish from the oven while the fish was still a little undercooked and set the fish aside.
In a deep cooking pan over medium heat, I tempered lightly crushed cumin seed and garlic. Then I added the onions from the original recipe and sautéed until caramelized.
Then I added the beans from the original recipe, some fresh Italian seasoning, roughly chopped cherry tomatoes, and a half jar of Rao’s marinara sauce I already had in the fridge.
I let that simmer for a while, then added chopped baby bellas and adjusted the seasonings (I added salt, garlic powder, onion powder, paprika, and freshly ground black pepper).
After about 6-7 minutes, I added heavy cream and half a box of baby spinach. I covered and cooked until the baby spinach was nice and wilted. Then stirred in some chopped Italian parsley and turned off the heat.
Separately, I place the cod on a baking sheet, seasoned with salt, pepper, and cayenne powder, and baked in the oven at 400 degrees for 10 minutes.
When the cod was ready, I served it over my “bisque” and garnished with more fresh parsley and a slice of lemon. Et voila 🙂
Euphoric_Village_616
Bisque- a rich selfish soup typically made with lobster. Pureè- a smooth cream made from liquidised vegetables or fruit. I mean don’t get me wrong it looks really delicious, but you made a tamato pureé or tomato sauce. I’d definitely buy a bowl though.
5 Comments
How’d you make the bisque? I’ve been wanting to make one for a while, but I’m kinda intimidated.
Everything about this looks so good, I’m already hungry!
Please post the bisque recipe! This looks divine
This is not a traditional bisque by any means. Actually, I didn’t mean to make a bisque in the first place, but it’s the best way I can think of to describe what I ended up with and it was delicious.
I was originally following the Rancho Gordo Kitchen’s “Bean Book” recipe for Clay Baked Pacific Cod Gratin with Onions and White Beans, but half way through baking I realized that 1) the fish would be overcooked and the onions undercooked if I stuck to the directions, and 2) this recipe needs more than just the salt, pepper, and thyme that was called for.
So I removed the original dish from the oven while the fish was still a little undercooked and set the fish aside.
In a deep cooking pan over medium heat, I tempered lightly crushed cumin seed and garlic. Then I added the onions from the original recipe and sautéed until caramelized.
Then I added the beans from the original recipe, some fresh Italian seasoning, roughly chopped cherry tomatoes, and a half jar of Rao’s marinara sauce I already had in the fridge.
I let that simmer for a while, then added chopped baby bellas and adjusted the seasonings (I added salt, garlic powder, onion powder, paprika, and freshly ground black pepper).
After about 6-7 minutes, I added heavy cream and half a box of baby spinach. I covered and cooked until the baby spinach was nice and wilted. Then stirred in some chopped Italian parsley and turned off the heat.
Separately, I place the cod on a baking sheet, seasoned with salt, pepper, and cayenne powder, and baked in the oven at 400 degrees for 10 minutes.
When the cod was ready, I served it over my “bisque” and garnished with more fresh parsley and a slice of lemon. Et voila 🙂
Bisque- a rich selfish soup typically made with lobster.
Pureè- a smooth cream made from liquidised vegetables or fruit.
I mean don’t get me wrong it looks really delicious, but you made a tamato pureé or tomato sauce. I’d definitely buy a bowl though.