BAKED COD PORTUGUESE
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
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
SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA
Provided by Food Network
Categories main-dish
Time P1DT13h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
- Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
- Preheat the oven to 350 degrees F.
- Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
- Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.
ROASTED COD AND POTATOES
When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
- Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
- Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram
PORTUGUESE COD FISH CASSEROLE
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
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
BAKED COD WITH TOMATOES AND POTATOES
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
- Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.
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 COD PORTUGUESE
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
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.
BAKED COD WITH TOMATO AND POTATOES
Want to prepare a hot, tasty, easy and appealing meal? This baked cod recipe with tomato and potatoes is very tasty and easy to prepare! It's perfect for a family lunch! Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Cod, tomato, potatoes, olive oil, white wine, onion HOW TO MAKE BAKED COD WITH TOMATO AND POTATOES: On a baking dish, put the sliced onion, the peeled tomato cut into small pieces, the potatoes cut into cubes, the cod cut into pieces, the peeled garlic, salt, pepper, paprika, white wine and olive oil. Bake until golden, about 1 hour. Occasionally, drizzle the cod and the potatoes with the sauce. Turn off the oven and serve.
Provided by Pedro Barbosa
Categories Cod, Recipes, Videos
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 180ºC (350ºF).
- On a baking dish, put the sliced onion, the peeled tomato cut into small pieces, the potatoes cut into cubes, the cod cut into pieces, the peeled garlic, salt, pepper, paprika, white wine and olive oil. Bake until golden, about 1 hour. Occasionally, drizzle the cod and the potatoes with the sauce.
- Turn off the oven and serve.
Nutrition Facts : Baked cod with tomato and potatoes Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 724 Total Fat 26.5 g(34%) Saturated Fat 4 g(20%) Cholesterol 138 mg(46%) Sodium 258 mg(11%) Total Carbohydrate 55 g(20%) Protein 63.5 g
ROAST COD WITH POTATOES, ONIONS, AND OLIVES
Steps:
- Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
- Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.
BAKED POTATOES, SALT COD, AND PARSLEY
A beautiful marriage of textures, this: creamy salt cod purée and crisp potato skins. As baked potatoes go, this is a lot of work, and much washing up too, but the result is worth the trouble. Salt cod is not easy to track down; Spanish, Italian, and Portuguese markets and major supermarkets are your best bet. The recipe makes rather too much filling, but it is not worth dealing with a smaller quantity of salt cod. There's no hardship anyway-simply keep the leftover purée in the fridge and eat it the next day with fingers of hot toast.
Yield enough for 2
Number Of Ingredients 7
Steps:
- Soak the salt cod in cold water for a good twenty-four hours, changing the water regularly.
- Preheat the oven to 400°F (200°C). After scrubbing the potatoes well and pricking them here and there with a fork, put them in to bake. Once they have been baking for half an hour or so, drain the fish, put it in a deep pan, cover it with fresh cold water, then bring to a boil. When the water is bubbling, turn off the heat and cover the pan with a lid. Let it sit for fifteen minutes, then drain. Remove and discard the bones and skin. A messy job, and one of the few kitchen jobs for which I will put on a pair of rubber gloves. Put the salt cod into a food processor. Warm the milk (I use the steam nozzle on the coffee machine) and the olive oil separately.
- Peel and coarsely chop the garlic and add it to the fish. Blitz, pouring in the milk and olive oil in a steady stream, letting the mixture whip to a sloppy cream.
- Remove the potatoes from the oven, slit them open, and scoop out the flesh with a teaspoon, then add it to the salt cod. Blitz briefly to mix, then add the lemon juice, the chopped parsley leaves, and a few grinds of the pepper mill. Pile the purée into the potato skins and return to the hot oven for fifteen minutes.
BAKED COD WITH POTATOES AND ONIONS
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.
Provided by Noelle
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
- Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.
Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g
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