Tomato Poached Cod with Chile Oil and Mint paired with Vinho Verde #WinePW

This flaky, delightful cod is poached in a fresh tomato sauce and then topped with crispy shallots and garlic before being drizzled with chile oil and sprinkled with mint.  Serve over rice for a complete one bowl meal.

I paired this delicious dish with a wonderful bottle of Broadbent Vinho Verdi for our Wine Pairing Weekend Group......

I bought this bottle of wine after Cindy of Grape Experiences invited us to explore the wines of the Vinho Verde region of Portugal.  You can learn more about it here in her invitation post.

Most of us, well I anyway, think of Port when we think of the wines of Portugal but you may be as surprised as I to learn how much more this country has to offer.  Join us on Saturday, August 8th, at 11 AM ET as we all join in twitter chat to discuss our findings.  You will find us by following #winePW.  We would love to visit with you.

Here are the topics we will be discussing........

• Camilla at Culinary Adventures with Cam shares Foods from Around the World Paired with Pink Wines from Portugal 
• Liz Barret of What’s In That Bottle? is thrilled with Va Va Va Vinho Verde: the Portuguese White That Wows 
• Robin of Crushed Grape Chronicles answers What is Vinho Verde? 5 things I didn’t know about this perfect summer wine 
• Wendy at A Day in the Life on the Farm savors Tomato Poached Cod with Vinho Verde Wine. 
• Linda at My Full Wine Glass realizes that Distinctively ‘laurel” Vinho Verde Delivers with Seafood and Salad 
• Nicole at SommsTable is loving Vinho Verde and Simple Seafood Feast 
• Payal at Keep the Peas is pairing Sem Igual Vinho Verde with Peixe Caldine 
• Gwendolyn at Wine Predator says Vinho Verde: A Green Wine That’s White from Portugal Paired with Tuna, Tomato, Basil, Orzo #WinePW 
• Martin at Enofylz is Pairing Maria Papoila Vinho Verde with Summer Pizza 
• Susannah at Avvinare explains how Vinho Verde Meets Homemade Sushi 
• Terri at Our Good Life savors Scallops, Smashed Peas and a Great Vinho Verde 
• Pinny at Chinese Food and Wine Pairing achieves A Successful Hunt Down of a Red Vinhao Escolha from Vinho Verde DOC #WinePW 
• Cindy at Grape Experiences has been reminiscing upon last fall’s work trip where she spent A Beautiful Morning at Quinta da Aveleda in Vinho Verde

This Broadbent Vinho Verde that I bought from wine.com is on sale right now for only $7.99 a bottle. It would be a fantastic deal at the regular price of  $11 a bottle.  It is a blend of 50% Loureiro, 40% Trajadura, 10% Pedernã  all grapes that I have never heard of before this event.  

Vinho Verde is the most popular white wine from Portugal, named for it's hints of lime color and it's citrusy flavor.  I found it to be light and clean.  I immediately ordered up some bottles to enjoy poolside for the rest of the summer.  At that price, it is a perfect summer sipping wine.

This wine would be good all by itself.  It is wonderful paired with seafood.  I think it would be a great wine to drink with a Main Course Salad topped with chicken as well.  This savory tomato poached cod was topped with crisped shallots and garlic and drizzled with a chile oil.  The wine played off that spice so nicely.  I think this would be a great wine with Asian foods.

#Fish, #Cod, #Poached, #Tomatoes, #spice

Entrees, Seafood

American

Yield: 4 servings

Author: Wendy Klik

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Tomato Poached Cod with Chile Oil

This flaky, delightful cod is poached in a fresh tomato sauce and then topped with crispy shallots and garlic before being drizzled with chile oil and sprinkled with mint. Serve over rice for a complete one bowl meal.

Prep time: 5 MCook time: 25 MTotal time: 30 M

Ingredients:

• 1/4 c. olive oil
• 4 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
• 1/2 t. crushed chipotle pepper flakes
• 1 lb. small, sweet tomatoes, halved 
• salt and pepper to taste
• 1 1/2 c. water
• 1 T. tomato paste
• 4 (6 oz) cod fillets
• Handful of fresh mint, chopped
• Steamed Rice for serving

Instructions:

1. Heat the olive oil in a large skillet over med high heat.  Add the garlic and shallot.  Cook, stirring constantly for about 2 minutes, until vegetables are golden brown.  Add the crushed pepper flakes and swirl to toast for a few seconds.  Remove from heat and pour into a small bowl leaving 1 Tablespoon of the oil in the pan.
2. Place the pan back on the heat and add the tomatoes.  Season with salt and pepper and cook, stirring occasionally until tomatoes burst, around 10 minutes.   Add the water and stir in the tomato paste.  Cook, stirring occasionally until thickened but still brothy.
3. Season the cod with salt and pepper.  Place in the tomato sauce, cover and cook until the fish is opaque and flaky, 5-10 minutes, depending on the thickness of your fillets.
4. To serve, divide the rice between 4 shallow bowls.  Top each with a fish fillet.  Pour the sauce over each and top with the garlic and shallots.  Drizzle with the chile oil and serve.

Notes:

Recipe adapted from one found at NY Times.

Calories

402.74

Fat (grams)

15.54

Sat. Fat (grams)

2.27

Carbs (grams)

20.52

Fiber (grams)

3.15

Net carbs

17.37

Sugar (grams)

4.36

Protein (grams)

44.29

Sodium (milligrams)

232.62

Cholesterol (grams)

99.00

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