Slow-Cooker Cod Poached in Grape Leaves
By Sara MayerPublished on October 16, 2019
Time
1 to 2 hours on low
Yield
Serves 4
Slow cooker size
4 to 7 quarts
Ingredients
Before You Begin
Look for cod fillets of similar thickness to ensure that they cook at the same rate. You will need an oval slow cooker for this recipe. Check the cod's temperature after 1 hour of cooking and continue to monitor until it registers 140 degrees. Haddock and hake are good substitutes for the cod. We've had good luck using Peloponnese and Krinos brand grape leaves. Take care when handling the grape leaves; they can be delicate and tear easily. Larger grape leaves can be trimmed to 6 inches. If using smaller leaves (about 4 inches in diameter), use 40 leaves; overlap nine leaves to create a 9-inch circle.
Instructions
- 1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lemon slices in single layer in bottom of prepared slow cooker. Scatter parsley and mint stems over lemon slices. Add wine to slow cooker, then add water until liquid level is even with lemon slices (about ¼ cup).
- Pulse lemon zest, parsley leaves, mint leaves, oil, vinegar, capers, garlic, and ⅛ teaspoon salt in food processor until finely chopped (mixture should not be smooth), about 10 pulses, scraping down sides of bowl as needed. Measure out and reserve ¼ cup salsa verde; transfer remaining salsa to bowl and refrigerate until ready to serve.
- Reserve 24 intact grape leaves, roughly 6 inches in diameter; set aside remaining leaves for another use. Shingle 5 leaves smooth side down on counter into 9-inch circle, with stems pointing toward center of circle, then place 1 leaf smooth side down over opening in center. Place 1 fillet in center of leaf circle and spoon 1 tablespoon reserved salsa verde on top. Fold sides of leaf circle over cod, then fold up bottom of circle and continue to roll tightly into packet. Place packet seam side down on top of herb stems. Repeat with remaining grape leaves, fillets, and salsa, arranging packets in even layer.
- Cover and cook until grape leaves are tender and cod registers 140 degrees, 1 to 2 hours on low. Using sling, transfer packets to baking sheet. Gently lift and tilt packets with spatula to remove herb stems and lemon slices; transfer to serving dish. Discard poaching liquid. Serve cod packets with reserved salsa verde.
Time
1 to 2 hours on lowYield
Serves 4Slow cooker size
4 to 7 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We usually blanch grape leaves to soften them before using, but the moist, slow heat of the slow cooker tenderized the leaves and allowed us to skip the blanching step. Next we turned to the dish's flavor profile. We found a strong salsa verde to be the perfect counterpoint to the grape leaves; its herbaceous and briny flavors complemented the leaves nicely. Adding a little of the salsa verde into our packets helped season the fish, and we reserved the rest to serve alongside the finished dish.
Before You Begin
Look for cod fillets of similar thickness to ensure that they cook at the same rate. You will need an oval slow cooker for this recipe. Check the cod's temperature after 1 hour of cooking and continue to monitor until it registers 140 degrees. Haddock and hake are good substitutes for the cod. We've had good luck using Peloponnese and Krinos brand grape leaves. Take care when handling the grape leaves; they can be delicate and tear easily. Larger grape leaves can be trimmed to 6 inches. If using smaller leaves (about 4 inches in diameter), use 40 leaves; overlap nine leaves to create a 9-inch circle.
Instructions
- 1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lemon slices in single layer in bottom of prepared slow cooker. Scatter parsley and mint stems over lemon slices. Add wine to slow cooker, then add water until liquid level is even with lemon slices (about ¼ cup).
- Pulse lemon zest, parsley leaves, mint leaves, oil, vinegar, capers, garlic, and ⅛ teaspoon salt in food processor until finely chopped (mixture should not be smooth), about 10 pulses, scraping down sides of bowl as needed. Measure out and reserve ¼ cup salsa verde; transfer remaining salsa to bowl and refrigerate until ready to serve.
- Reserve 24 intact grape leaves, roughly 6 inches in diameter; set aside remaining leaves for another use. Shingle 5 leaves smooth side down on counter into 9-inch circle, with stems pointing toward center of circle, then place 1 leaf smooth side down over opening in center. Place 1 fillet in center of leaf circle and spoon 1 tablespoon reserved salsa verde on top. Fold sides of leaf circle over cod, then fold up bottom of circle and continue to roll tightly into packet. Place packet seam side down on top of herb stems. Repeat with remaining grape leaves, fillets, and salsa, arranging packets in even layer.
- Cover and cook until grape leaves are tender and cod registers 140 degrees, 1 to 2 hours on low. Using sling, transfer packets to baking sheet. Gently lift and tilt packets with spatula to remove herb stems and lemon slices; transfer to serving dish. Discard poaching liquid. Serve cod packets with reserved salsa verde.
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