Cod A La Vasca Recipes

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

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.

COD A LA VASCA

Steps:

• Preheat oven to 500 degrees. (not broil).
• Heat a 10-inch pan on med-high.
• Dredge the top side of the cod with flour.
• Add olive oil to the pan and heat until a pinch of flour sizzles when dropped in pan.
• Cook the Cod, flour side down, until brown about 3-4 minutes.
• Turn it and season with salt & pepper.
• Add garlic, wine, parsley and scallions.
• Immediately put the pan in oven and bake until cod is done. about 5-7 mins.
• When the cod begins to "gape" (its sections separate).
• When its done it is opaque throughout and will offer no resistance to a thin-bladed knife; avoid overcooking.

15 COD RECIPES EVERYONE WILL LOVE: PAN FRIED COD & MORE!

Steps:

• In a small bowl, combine the smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Pat the cod dry and sprinkle all sides with the seasoning.
• Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the cod and cook for 2 minutes.
• Flip the cod and pour the lemon juice over the fish. Cook an additional 1 to 2 minutes until the cod is tender and starts to flake when you prick it with a fork (adjust based on the thickness of the fillets). Remove from the heat and sprinkle with the parsley. Serve immediately, drizzled with the sauce.

COD A LA LEIF MANNERSTROM

Steps:

• Preheat the oven to 425 degrees F.
• Make slits with the tip of a knife all over the cod. Slice the cloves of garlic and press them in slits. Season with salt and pepper, place on a baking tray or roasting pan and drizzle with olive oil. Roast in the oven for approximately 45 minutes. When it easily comes off the bones, it is done. Remove the cod from the oven and set aside while you prepare the chanterelles.
• Heat a saute pan over high heat. Add the butter and the oil and heat. Add the shallots and saute for 1 minute. Add the chanterelles and cook until they are tender and have given up their liquid. Season with salt and pepper and serve with the cod.

BACALAO A LA BIZCAINA: SALT COD BIZCAINE STYLE

Steps:

• In a medium-size bowl put the cod fish, and cover with water and let it soak for 24 hours. Change the water a least 4 times in a period of 1 day. (It's important to do this process, otherwise the fish will be extremely salty). When the cod has finished soaking, clean, picking out any cartilage or bones. Shred into small pieces.
• In a large saucepan heat the oil. When hot, add the onion and saute for about 3 minutes. Add the chopped garlic and saute until golden. Add the cod and stir, add the tomatoes and cover. Let it simmer for about 10 minutes, add the olives, capers, cloves, cinnamon, and jalapenos. Mix well and let simmer for 2 more minutes, add the chopped parsley, taste for salt and add if needed. Add the boiled potatoes. Remove from heat.
• Place in a medium soup bowl, accompanied with toasted crusty French bread.

COD AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.
• Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.
• Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.

SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)

Steps:

• In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
• In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
• Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
• In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
• Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.