Cod And Potatoes Recipes

ROASTED COD AND POTATOES

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.

COD AND POTATOES

Steps:

• Heat oven to 425 degrees.
• Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
• Meanwhile, rinse the cod fillets and pat them dry with paper towels.
• After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir.
• Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides.
• Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
• Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!

COD WITH POTATOES

Steps:

• Peel and wash the potatoes. Cook the potatoes in a saucepan with water seasoned with salt. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook for about 15 to 20 minutes. When the potatoes are almost cooked, add the cod and cook about 6 to 7 minutes. Turn off the heat and drain the potatoes and the cod with a skimmer.
• Remove the skin and bones to the cod and flake it with a fork. Cut the potatoes in pieces and set aside.
• In a saucepan, add the olive oil, onion cut into slices, peeled tomatoes cut into chunks and cook over low heat until the tomato start to break down, stirring occasionally. Add the flaked cod and the potatoes, season with pepper and chopped coriander and mix gently.
• Turn off the heat and serve with a good red wine.

BAKED COD WITH POTATOES AND ONIONS

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.

COD WITH POTATOES, PEPPERS AND SAFFRON

Steps:

• Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
• Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
• Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

EMMA'S COD AND POTATOES

Steps:

• Preheat the oven to 400°F. Peel the potatoes and cut them into slices about 1/8 inch thick (a mandoline comes in handy here). Toss the potatoes in an 8 X 11-inch or similar-size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally with salt and pepper, spread them evenly, and put 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. 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.
• Variations
• Toss 1 teaspoon or more of minced garlic with the potatoes.
• Mix up to 1/2 cup chopped fresh parsley, dill, basil, or chervil or 1 or 2 teaspoons of stronger herbs like thyme or rosemary with the potatoes.
• Season the potatoes with a tablespoon or so of curry, chili powder, or paprika or a few pinches of cayenne or hot red pepper flakes.
• Top the fish with thinly sliced tomatoes and drizzle them with olive oil or dot them with butter before broiling.
• Add other vegetables to the potatoes-a cup or more of chopped spinach, for example-but be aware that their moisture may keep the potatoes from browning well.

ROASTED COD WITH POTATOES AND OLIVES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
• Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
• Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

COD AND MASHED POTATOES

Steps:

• To prepare the potatoes, place them in a large heavy pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook, uncovered, until tender, about 30 minutes. Remove with a slotted spoon, peel potatoes and mash in a bowl with butter, milk, salt, pepper and chives. Cover with foil and keep warm in a low oven.
• Prepare the sauce. In a saucepan warm the olive oil over medium-low heat. Add onion and saute until onion caramelizes, turning light golden, about 15 minutes. Add garlic and tomatoes and saute until liquid evaporates, about 5 minutes. Add wine and cook until sauce reduces by half. Add chicken broth and bouquet garni, then simmer on low heat uncovered for 20 minutes, or until sauce is thick. Cover and remove from heat.
• If desired, cut leeks in half lengthwise, then halve again into quarters. Wash with cold water and dry completely. Heat peanut oil in a large heavy pot or straight-sided saucepan until the oil registers 275 on a deep-fry thermometer (the oil should not be so hot that it is close to smoking). Fry leeks a few at a time, until golden brown, about 5 minutes a batch. Remove with slotted spoon to drain on paper towels or paper bags.
• To cook fish, heat the olive oil and butter in a saucepan, preferably nonstick, over medium. Season fish with salt and pepper and fry 3 minutes a side, turning once. Remove from heat.
• Reheat sauce over medium heat until hot. Remove bouquet garni. To serve, mound mashed potatoes on platter, top with fish fillets, sauce and leeks.

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 COD WITH TOMATOES AND POTATOES

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.

CREAMY COD AND POTATO GRATIN

Steps:

• Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
• While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
• Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
• Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
• Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
• Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
• Pour in lemon juice and turn off the heat; stir for about 30 seconds.
• Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
• Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
• Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
• Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.