BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)
Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. You need to soak the cod in water overnight to remove the salt. Serve hot.
Provided by Vólola
Categories World Cuisine Recipes European Portuguese
Time P1DT1h58m
Yield 8
Number Of Ingredients 10
Steps:
- Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
- Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
- Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 16 g, Cholesterol 172.5 mg, Fat 6.8 g, Fiber 2.7 g, Protein 73.4 g, SaturatedFat 1.1 g, Sodium 8042.1 mg, Sugar 3.5 g
BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.
Provided by Milly Suazo-Martinez
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 9h15m
Yield 8
Number Of Ingredients 14
Steps:
- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
- Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
- Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g
SERENATA DE BACALAO (PUERTO RICAN CODFISH SALAD) RECIPE - (3.9/5)
Provided by garciamoss
Number Of Ingredients 13
Steps:
- Advance Prep: Soak the cod overnight, draining and rinsing several times to remove the extra salt. 1. Place in a pot of fresh water and cook at medium heat for 15-20 minutes. Drain and flake. Remove any bones. 2. In another pot with fresh water, place the potatoes, green plantains, yautía (malanga), or other root vegetables, add salt to taste, and boil until the vegetables are tender. Check for doneness, usually 10-12 minutes. Drain. 3. In a large dish, thoroughly layer the potatoes slices, half of the codfish, the vegetables, the rest of the codfish, and place the tomato slices on top. Add the onions, sprinkle the capers and add the egg wedges. 4. In a small bowl mix olive oil, vinegar, garlic, salt and black pepper. 5. Pour dressing mixture over codfish mixture and toss just enough to evenly coat. 6. Taste and re-season if necessary. Serve or refrigerate until ready to serve.
BACALAO EN SALSA DE TOMATE (CODFISH IN TOMATO SAUCE)
Steps:
- preheat oven to 350 degrees. rinse cod fish. squeeze lemon juice over it. put in a casserole dish and let sit in lemon juice. in a pan on medium heat, pour about 1/4 cup olive oil. when it is hot, add sofrito, onions,smashed garlic, red and green peppers. saute until soft. add can of diced tomatoes, water, olives and tomato paste.stir until tomato paste is completely dissolved. add salt, pepper, and garlic powder to taste. however much you prefer. simmer on low heat for about 10 minutes. when you are done, pour sauce over fish. bake covered at 350 degrees for 30-40 minutes. can be served over white rice. or you can try it over my pigeon pea rice.
PESCADO GUISADO EN SALSA DE TOMATE (FISH IN TOMATO SAUCE)
This dish is almost like a thick fish stew. Wonderful server over rice or alongside rice and beans. Would be great served alone as well as a low carb dish.
Provided by cervantesbrandi
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Start by heating the 4 tbsp of oil in a large pot on medium high heat.
- Sprinkle each steak with salt and pepper and place them in the hot oil. As the fish is sauteing squeeze small amounts of lime juice onto each piece. This will keep the fish skin from becoming slimy during the cooking process.
- Once the fish has sauteed on one side for 4 minutes carefully turn each piece onto the other side and saute an additional 2 minutes. Continue until all sides have been cooked.
- Remove the fish onto a platter and set aside. Add the garlic, onions, and jalapenos into the oil that the fish cooked inches Saute the mixture for 5 minutes or until the onion has softened and translucent.
- Next, add the tomatoes and saute for an additional 5 minutes. Add the water and fish flavored bouillon cube. Cover and bring to a boil. Let the tomatoes boil for 10 minutes and then turn the heat down to medium low.
- Add the pieces of fish back into the pot and cover. Cook on medium low (low boil) for an additional 15 minutes. The dish is fully cooked once the fish flakes easily off of the bones.
- Enjoy!
- Note; If you love cilantro like I do you can dice up a handful and add it into the pot the last 2 minutes of cooking.
Nutrition Facts : Calories 163.4, Fat 13.9, SaturatedFat 2.1, Sodium 9.1, Carbohydrate 10.3, Fiber 2.4, Sugar 4.3, Protein 1.6
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