Baked Cod Portuguese Recipe Recipe Fo Recipe For Meatloaf

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BAKED COD PORTUGUESE



Baked Cod Portuguese image

This is super simple and makes for a quick and easy supper, it can be made with any firm white fish.

Provided by momaphet

Categories     Portuguese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 green pepper, cored and chopped
1 (14 ounce) can tomatoes, chopped
2 teaspoons paprika
4 cod steaks or 4 fillets
chopped fresh parsley (to garnish)
salt, pepper, garlic powder to taste

Steps:

  • Preheat the oven to 375F or 190C and grease an ovenproof dish.
  • Sprinkle the cod with salt, pepper and garlic powder then set aside.
  • Fry the onion, garlic and pepper in a pan to soften. Add the tomatoes and paprika and simmer for about 5 minutes until the sauce is thickened. Taste and add salt and pepper if required.
  • Put your cod in the dish, pour the tomato sauce over and bake in the oven for about 20 minutes until the cod is cooked. Sprinkle the parsley over and serve.

Nutrition Facts : Calories 100.1, Fat 7.2, SaturatedFat 1, Sodium 8.2, Carbohydrate 9, Fiber 2.6, Sugar 4.6, Protein 1.7

COD PORTUGUESE



Cod Portuguese image

The Portuguese are great fish eaters, situated as they are right on the rich Atlantic sea board. One of their favourite fish is cod, but you can use any other white fish in this recipe.

Provided by CulinaryQueen

Categories     Portuguese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 green pepper, diced
1 (14 ounce) can chopped tomatoes
1 teaspoon paprika
1 orange, juice of
4 (6 -8 ounce) cod fish fillets, skin removed
salt and pepper, to taste
1 tablespoon fresh parsley, chopped

Steps:

  • Heat the oil in a heavy fry pan and saute the onion, garlic and pepper for about 5-7 minutes until softened.
  • Add the tomatoes, paprika and orange juice. Season, stir well and simmer for a further 5 minutes.
  • Lay the fish fillets on top, cutting them to fit the pan if necessary.
  • Season lightly, cover and simmer gently for 12-15 minutes or until the fish is cooked but still firm.
  • Transfer to serving dishes and sprinkle with parsley.
  • Serve.

BOLINOS DE BACALHAU (PORTUGUESE COD CAKES)



Bolinos de Bacalhau (Portuguese Cod Cakes) image

Provided by Food Network

Categories     appetizer

Time P2DT1h

Number Of Ingredients 10

10 ounces thick salt cod
8 ounces floury potatoes (russets)
Butter
Milk
3 heaped tablespoons finely chopped parsley
1 heaped tablespoon finely chopped mint
Freshly ground black pepper
3 eggs, separated
1 tablespoon Port
Oil for deep frying

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 COD PORTUGUESE



Baked Cod Portuguese image

Make and share this Baked Cod Portuguese recipe from Food.com.

Provided by English_Rose

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 ounces unsalted butter
2 lbs cod fish fillets, skin on, cut into 4 pieces
1 large onion, cut into quarters and sliced finely
4 plum tomatoes, skinned, seeded and chopped
4 sun-dried tomatoes packed in oil, drained and finely chopped
1 1/4 cups fish stock
1/2 cup white wine
2 tablespoons fresh parsley, chopped
salt & freshly ground black pepper
parsley, to garnish

Steps:

  • Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
  • Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
  • Add the onion to the dish and fry gently for 5 minutes, until softened.
  • Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
  • Preheat the oven to 400°F.
  • Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
  • Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
  • Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
  • Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs and serve.

MARIA'S PORTUGUESE BACALAU



Maria's Portuguese Bacalau image

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Provided by BINGADING

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT2h

Yield 8

Number Of Ingredients 12

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

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.

Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g

PORTUGUESE COD FISH CASSEROLE



Portuguese Cod Fish Casserole image

An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.

Provided by John J. Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT1h5m

Yield 6

Number Of Ingredients 9

2 pounds salted cod fish
5 large potatoes, peeled and sliced
3 large onions, sliced
¾ cup olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 ½ teaspoons crushed red pepper flakes
1 teaspoon paprika
3 tablespoons tomato sauce

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.

Nutrition Facts : Calories 952.5 calories, Carbohydrate 63.8 g, Cholesterol 230 mg, Fat 31.1 g, Fiber 6.8 g, Protein 101 g, SaturatedFat 4.6 g, Sodium 10692.9 mg, Sugar 6 g

BACALHAU - PORTUGUESE CODFISH CAKES



Bacalhau - Portuguese Codfish Cakes image

The Portuguese, like the Spanish and the Basques, have always had salted cod to fall back on in hard times. The fish was very popular with these groups for two reasons....first it tasted like the old country and second....they could afford little else. The soaking time for the cod (18-24 hours) is not included in the prep time.

Provided by luvcookn

Categories     Portuguese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb salt cod fish
1/2 cup olive oil, plus more for pan frying
2 cups coarse breadcrumbs, use day old bread
1 cup yellow onion, peeled and chopped fine
1/2 teaspoon chopped fresh mint leaves
1/4 cup fresh cilantro
1 tablespoon chopped parsley
2 garlic cloves, peeled and crushed
2 teaspoons paprika
2 dashes Tabasco sauce
salt and pepper
6 poached eggs, not overcooked

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.

Nutrition Facts : Calories 499.6, Fat 25.9, SaturatedFat 4.7, Cholesterol 269, Sodium 2992.6, Carbohydrate 29.8, Fiber 2.3, Sugar 3.9, Protein 35.3

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