Cod a la Provence (asparagus and herb tomato sauce)

Duckman · Fri, March 12th, 2004, 02:36 PM

4 servings
750 grams cod filet
4 big tomatoes
2 chopped onions
2 cloves finely chopped garlic
400 grams asparagus
some champignon
2 tbsp fresh thyme
2 tbsp fresh oregano
2 tbsp fresh parsley
10 black olives
salt
pepper

Extra Virgin Olive oil to fry with.

Put salt and pepper on the filets, fry in a pan at medium high heat until skinny side is crisp, then turn and fry for a minute. Set aside to rest.

Scold the tomatoes and remove the skin. Chop coarsly. Sweat the garlic and onion and add the tomatoes, champignon, asparagus and the herbs, salt and pepper

Serve with some nice bread.

Nutrient facts:
Healthy stuff!

Edit: One serving (with chicken) is about:
50 grams pasta
200 grams chicken
100 grams Asparagus
1/2 onion
1 tomato

Carb: 52,38 grams
Protein: 52,98 grams
Fat: 7,04 grams
Calories: 484,5 K cal

Pic:

Amino · Fri, March 12th, 2004, 02:39 PM

Save me some, I'm booking a flight now! You don't really have a big chin! Honest!

***John Stone*** · Fri, March 12th, 2004, 02:46 PM

Quote:

Scold the tomatoes

{in my best Cartman}

NO TOMATO, THAT'Z A BAAAD TOMATO! WHY ARE YOU SO ROUND AND RED AND NOT A NICE POT PIE? I WILL NOW REMOVE YOUR SKIN AND SHARE IT WITH POLLY PRISSY PANTZ.

*cough*

Duckman · Fri, March 12th, 2004, 02:49 PM

ahaha!! The Funny Man!

I'm gonna try this tonight with some chicken breast filets...think it'll rock...at least I hope so, cause I'm having a few friends over for dinner

Amino · Fri, March 12th, 2004, 02:49 PM

Quote:

Originally Posted by John Stone

{in my best Cartman}

NO TOMATO, THAT'Z A BAAAD TOMATO! WHY ARE YOU SO ROUND AND RED AND NOT A NICE POT PIE? I WILL NOW REMOVE YOUR SKIN AND SHARE IT WITH POLLY PRISSY PANTZ.

*cough*

HAHAHAHAhAhA I like that. Just when I thought John was all serious too. HAHAHAHAHAHA

Duckman · Sat, March 13th, 2004, 06:20 AM

Ok, this really worked with chicken. I ran out of pepper, so I used about 2 teaspoons of piri piri(hot dried chilli) instead, and it gave it a nice "punch". Also served with tagliatelle instead of bread. Yummy.

I served it with a nice french Cabernet, but I think a young, fresh Chianti could work as well.

Lisa Stone · Sat, March 13th, 2004, 06:43 AM

That looks delicious, Duckman

I don't think I've ever had cod fish.

Einar · Sat, March 13th, 2004, 07:53 AM

Quote:

Originally Posted by Lisa Stone

That looks delicious, Duckman

I don't think I've ever had cod fish.

If you are an animal friend you shouldn't eat cod fish.
It's on its way to be "fished out of the water".. hmm, don't know the word for this... but white fish is very popular in norway/sweden. There are some other fish you could buy instead of cod that is very alike. Try the Hoki from New Zeeland.

Cheers!

Duckman · Sat, March 13th, 2004, 08:01 AM

Dude...I fish it myself(or my dad does) at our hut, and believe me...there are plenty from where it comes from...cod is about 60% of what we get, and we can't just tell the cod to stop getting caught in our nets, eh?

also, if the cod was a threathened spicies, we wouldn't export tons of it to Spain(what do you think they use for their oh-so-popular baccalao? dried Norwegian cod) and other countries...

Lisa Stone · Sat, March 13th, 2004, 08:28 AM

Animal Friends is a Pet- related board that I run.
I have never heard of Cod being endangered either, but I'll see if I can find some documentation on it, unless you have some already?
I'm sure if it's true, the recipe would work for other fish

Einar · Sat, March 13th, 2004, 12:40 PM

Quote:

Originally Posted by Duckman

Dude...I fish it myself(or my dad does) at our hut, and believe me...there are plenty from where it comes from...cod is about 60% of what we get, and we can't just tell the cod to stop getting caught in our nets, eh?

also, if the cod was a threathened spicies, we wouldn't export tons of it to Spain(what do you think they use for their oh-so-popular baccalao? dried Norwegian cod) and other countries...

Maybe it's just the cod in Östersjön then.

FionaMaeve · Sat, March 13th, 2004, 02:37 PM

I think I'll try the recipe with some panda fillets.

/just kidding

Duckman · Sat, March 13th, 2004, 02:50 PM

ok...you just made me laugh for about 2 minutes

F1Champ · Sun, March 21st, 2004, 03:56 PM

I made this last night when my parents were over, it's awesome!

super easy to make and yummy!

Thanks!

moss · Thu, July 5th, 2007, 11:14 AM

I realize this is an ancient thread, but I came across this recently:
http://www.blueocean.org/pdfs/miniguide_color.pdf

It's a good guideline for what fish are thriving and what fish are declining.