CODFISH AND POTATO CASSEROLE
Adapted from a recipe by chef Manuel Azevedo of LaSalette Restaurant, Sonoma, CA Hint: If you prefer well-done potatoes, leave the inverted casserole dish in place and cook for the recommended time, then uncover and continue cooking until the codfish is lightly toasted. The additional time will allow the potatoes to get extra-brown.
Provided by Razzlledazzlle
Categories High Protein
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.
- 2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness.
- 3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and sauté the onions until barely brown. Add the garlic and cook a minute more. Set aside.
- 4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices.
- 5. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted.
- 6. To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.
Nutrition Facts : Calories 794.6, Fat 24.3, SaturatedFat 4.8, Cholesterol 512.5, Sodium 10718.1, Carbohydrate 31.3, Fiber 3.9, Sugar 4, Protein 106.8
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
FISH AND POTATO CASSEROLE
Layers of potatoes, fish, and fresh spinach are covered in a homemade bechamel sauce and sprinkled with two kinds of cheese in this hearty fish and potato casserole.
Provided by Gary Doolin
Categories Main Dish Recipes Casserole Recipes Seafood
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish.
- Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat.
- Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar.
- Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 30.8 g, Cholesterol 129.8 mg, Fat 32.5 g, Fiber 3.8 g, Protein 41.5 g, SaturatedFat 17.1 g, Sodium 858.5 mg, Sugar 3 g
COD, POTATO, AND FENNEL CASSEROLE
Steps:
- Preheat oven to 400°F.
- Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
- Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
- Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
- Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).
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.
More about "cod fish potato casserole recipes"
CHEESY POTATOES AND COD CASSEROLE - MOMMY'S HOME …
From mommyshomecooking.com
3.6/5 (31)Total Time 1 hr 20 minsCategory Main CourseCalories 843 per serving
- Place cod in a medium saucepan and cover with fresh water. Bring to a gentle simmer over medium-low heat. Cook the cod until it flakes easily when poked with a fork, 10 to 12 minutes. Transfer the cod to a plate and let it cool enough to handle, then shred it. If the cod has skin and or bones, remove them. Set aside.
- Preheat the oven to 400º Fahrenheit(200°Celsius). Butter a baking dish. I used an oval casserole baking dish (1.5 Qt.).
- Combine all ingredients of the sauce in a microwave-safe cup or bowl. Place cup in the microwave and heat until the butter is melted, and the mixture is warm, about 2 – 3, 30-second bursts. Set aside.
- Add 1/3 of the cream mixture on the bottom of the dish. Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with half of the flaked cod and then top the fish with cheese. Repeat one more time, finishing with one more layer of potatoes and the remaining cream mixture.
COD-POTATO CASSEROLE RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 1 hr 30 mins
70 EASY AND TASTY COD FISH AND POTATOES RECIPES BY HOME COOKS
From cookpad.com
PORTUGUESE SALT COD, POTATO, AND EGG CASSEROLE - SAVEUR
From saveur.com
RECIPES COD WITH SCALLOPED POTATOES | SOSCUISINE
From soscuisine.com
CODFISH AND POTATO CASSEROLE - CIAO ITALIA
From ciaoitalia.com
COD AND POTATO CASSEROLE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SALT COD AND POTATO CASSEROLE RECIPE BY STEPHEN KALT
From thedailymeal.com
PORTUGUESE COD, POTATO AND EGG CASSEROLE - SEA SALT GALLEY …
From seasaltgalleykat.com
PORTUGUESE SALT COD AND POTATO CASSEROLE - MANGIA BEDDA
From mangiabedda.com
COD AND POTATO CASSEROLE RECIPE | EAT SMARTER USA
From eatsmarter.com
CODFISH AND POTATO CASSEROLE - EVERYDAY PORTUGUESE
From everydayportuguese.com
RECIPE: CASSEROLE WITH COD AND POTATOES STEP BY STEP WITH PICTURES ...
From handy.recipes
TRADITIONAL NEWFOUNDLAND COD CASSEROLE - BONITA'S KITCHEN
From bonitaskitchen.com
COD FISH CASSEROLE | COOKING AND FOOD BLOG
From michelnischan.com
10 BEST FISH POTATO CASSEROLE RECIPES | YUMMLY
From yummly.com
BAKED COD CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
COD WITH POTATOES - FOOD FROM PORTUGAL
From foodfromportugal.com
ROASTED COD WITH POTATOES AND FENNEL RECIPE - THE RELUCTANT …
From reluctantgourmet.com
BAKED COD WITH TOMATO AND POTATOES - FOOD FROM PORTUGAL
From foodfromportugal.com
COD FISH SALAD PORTUGUESE STYLE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CODFISH, POTATOES AND ONION BAKE - BACALHAU A GOMES DE SA
From onceuponapan.com
COD AND POTATO CASSEROLE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
COD FISH CASSEROLE WITH POTATOES AND PEAS – CRUCIBLE COOKWARE
From cruciblecookware.com
COD, PEA & POTATO CASSEROLE
From michaelrushforth.com
10 BEST COD FISH POTATO CASSEROLE RECIPES | YUMMLY
From yummly.co.uk
COD FISH CASSEROLE | SEA SALT GALLEY KAT
From seasaltgalleykat.com
POTATO, SPINACH AND FISH CASSEROLE | RICARDO
From ricardocuisine.com
FISH AND POTATO CASSEROLE RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
CODFISH-POTATO CASSEROLE (BACALHAU A GOMES DE SA) RECIPE - LOS …
From latimes.com
BAKED SALT COD CASSEROLE (BACALHAU ASSADO)
From theportugueseamericanmom.com
COD FISH POTATO RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FISHERMAN'S PIE - COD & SPINACH CASSEROLE TOPPED WITH POTATO CRUST
From youtube.com
COD FISH WITH POTATOES, FENNEL AND CARROTS - HEART AND STROKE ...
From heartandstroke.ca
WORLD BEST FISH COOKING RECIPES : COD & POTATO CASSEROLE
From worldbestfishrecipes.blogspot.com
150 EASY AND TASTY COD FISH AND POTATO RECIPES BY HOME COOKS
From cookpad.com
BAKED COD FISH CASSEROLE BEST RECIPES
From recipesforweb.com
POTATO COD FISH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
COD AND POTATO CASSEROLE {WITH RöSTI} - BY ANDREA JANSSEN
From byandreajanssen.com
BAKED COD CASSEROLE - DINNER RECIPE - CITY FISH MARKET
From cfishct.com
10 BEST COD FISH POTATO CASSEROLE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love