Cod Portuguese Recipes Recipe Box Recipe For Chicken

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HOMEMADE PORTUGUESE CHICKEN



Homemade Portuguese Chicken image

This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!

Provided by Juliette D.

Categories     World Cuisine Recipes     European     Portuguese

Time 9h10m

Yield 4

Number Of Ingredients 12

¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste

Steps:

  • Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
  • Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
  • Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
  • Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g

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.

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

PORTUGUESE HIDDEN COD (BACALHAU ESCONDIDO)



Portuguese Hidden Cod (Bacalhau Escondido) image

This is another one of my favorite recipes from my friends in the Azore Islands.You may use left over cod from other meals to prepare this dish.

Provided by Chief Teer

Categories     For Large Groups

Time 1h5m

Yield 1/2 Cup, 20 serving(s)

Number Of Ingredients 7

1 cup of precooked cod
2 onions, chopped
1 1/2 pints heavy cream
1 (16 ounce) package o'brien frozen potatoes
2 cups shredded cheese
1 tablespoon tomato ketchup
1 1/2 cups breadcrumbs

Steps:

  • Stir fry a portion of sliced onions, until soft.
  • Add in the cream and the tbsp of tomato ketchup.
  • In a pyrex dish place square cut potatoes, with the shredded cheese, the onions and cod.
  • Spice to taste.
  • Place dish in 375 degree oven for 45 minutes.
  • The last 15 minutes of bake time add the bread crumbs to top of dish and take into the oven until golden brown.

Nutrition Facts : Calories 224.4, Fat 16.5, SaturatedFat 10.1, Cholesterol 61, Sodium 204.3, Carbohydrate 13, Fiber 0.9, Sugar 1.2, Protein 6.6

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