Step-by-Step Guide to Make Ultimate Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Steps to Prepare Ultimate Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers is Serves 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers estimated approx 60 minutes.

To get started with this recipe, we have to first prepare a few components. You can have Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers using 14 ingredients and 6 steps. Here is how you can achieve it.

Frying capers in extra virgin olive oil from Spain creates a salty flavor that compliments your poached cod. Learn how to use extra virgin olive oil from Spain for poaching with this recipe!

Ingredients and spices that need to be Make ready to make Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers:

1. For the Saffron Rice:
2. 2 pinches saffron threads
3. 1 tbsp Extra Virgin Olive Oil from Spain
4. 1 small yellow onion, minced (about 1/2 cup)
5. 2 cups long grain white rice or basmati
6. 3 3/4 cups low sodium chicken stock or water
7. For the Cod:
8. Four 4-ounce skinless cod fillets about 3/4 - 1-inch in thickness
9. 6 cups Extra Virgin Olive Oil from Spain
10. For the Roasted Tomatoes:
11. 10.5 ounces (or 2 cups) cherry or cherub (pear) tomatoes
12. 2 tablespoons Extra Virgin Olive Oil from Spain
13. For the Fried Capers:
14. 1/2 cup capers, drained and patted dry

Instructions to make to make Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers

1. Prepare the cod: remove the cod from the refrigerator and let it sit at room temperature for about an hour.
2. Prepare the saffron rice: place one pinch of saffron threads in a spice mortar and crush them with the pestle. Add the second pinch of saffron but don’t crush. Pour in 1/4 cup of hot water in the mortar and let sit for 5 minutes.
3. Meanwhile, heat 1 tablespoon of olive oil in a pot over medium heat. Add minced onions and sauté until the onions begin to lightly brown. Add the rice to the pot and continue to sauté for 1 minute more. Add the saffron liquid and the broth (or water), stir to incorporate the saffron, and bring to a boil. Cover the pot and reduce heat to low. Cook until rice is tender and all the liquid is absorbed, about 20 minutes. Remove from heat and keep covered until ready to plate.
4. Poach the cod: position a rack in the center of the oven and heat the oven to 225°F. In a 10-inch sauté pan, saucepan, or Dutch oven heat 6 cups of Extra Virgin Olive Oil to 120° F. Use a thermometer to get to this exact temperature.
5. Once the cod is at room temperature, rinse in cool water and pat dry. Gently place the cod in the heated olive oil. Remove the pan from the heat, transfer to the oven, and allow the cod to poach for exactly 25 minutes. Using a slotted spatula, remove the cod and transfer to a rack and gently blot dry.
6. Roast the tomatoes: increase oven temperature to 450° F. Place the tomatoes on a baking pan (covered with foil for easy clean up!) and drizzle with 2 tablespoons olive oil; season with salt and black pepper. Roast until the skins of the tomatoes begin split open and they start to collapse and brown, about 10 minutes. If necessary, turn off oven and leave tomatoes inside with the door cracked until ready to plate.

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