Baked Cod Fish Portuguese Style Bacalhau Recipes

BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)

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.

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

BACALHAU - PORTUGUESE CODFISH CAKES

Steps:

• Rinse the cod several times in cold water. Place it in a large stainless steel bowl and soak for 18-24 hours in plenty of cold water.
• Change the water several times.
• Drain the cod and place it in a saucepan and just cover it with fresh water.
• Bring to a boil and simmer uncovered for 20 minutes.
• Drain, debone, and flake the cod.
• In a large bowl, beat together the olive oil and bread crumbs.
• Mix very well and then add the cod and the remaining ingredients, except the eggs.
• Mix until well blended and then form into 6 patties, 1/2" by 3 1/2".
• Pan fry in a little olive oil until golden brown on both sides.
• Keep warm in the oven while you poach the eggs.
• Serve each fish cake topped with a poached egg.

BOLINOS DE BACALHAU (PORTUGUESE COD CAKES)

Steps:

• A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
• Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
• While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
• When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
• Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
• Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.

BAKED BACALHAU / SALTED COD

Steps:

• Preheat oven to 375 degrees.
• Place potatoes in a large pot of water bring to a boil, and cook for 5 minutes and remove placing on towels to air dry.
• Drizzle 1/4 cup olive oil in a large heavy bottom pan Saute garlic for 30 seconds and stir in potatoes, then sliced onions and peppers.
• Mix salt pepper, parsley and paprika together.
• Season the vegetables with 3/4 of the mix.
• Season the cod with the remaining spice mix.
• Nestle the cod in between the vegetable mix.
• Drizzle with Olive oil and add white wine.
• Place in the oven and cook for 30 minutes or until its all cooked through.
• Toss the mixture every once or twice so that all flavours get incorporated.
• Raise oven to 425. Toss and top with olives baking for 10 more minutes.
• Enjoy!

PORTUGUESE COD FISH CASSEROLE

Steps:

• Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
• Bake in preheated oven for 45 minutes, or until potatoes are tender.

BAKED COD FISH PORTUGUESE STYLE (BACALHAU)

Steps:

• Arrange in an earthen baking dish the cod fish, layered with tomatoes, green peppers, potatoes, sliced onion, boiled eggs, green olives. Dribble over the top olive oil and a few drops of hot sauce. Last layer should be cod fish. Put it in the oven and bake at 350 degrees for 1 hour. When cod fish on top is browned, it should be ready to serve. Serve in the baking dish. NOTE: Bacalhau is actually dried cod fish, and when the Brazilians and Portugueses prepare the dish above, they use the salted dried cod fish and go to a lot of trouble soaking and preparing the fish described on the Seafood & Fish chapter. This "modern" version is much easier.