Cod Potato Tapas Recipes

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COD WITH POTATOES



Cod with potatoes image

This cod recipe with potatoes is delicious and very simple to prepare! If you like cod and want to prepare a meal that does not give much work this is undoubtedly the perfect recipe for you! 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, potatoes, tomatoes, onion, olive oil HOW TO MAKE COD WITH POTATOES: Peel the potatoes and cook them in a saucepan with water seasoned with salt. 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.

Provided by Pedro Barbosa

Categories     Cod, Recipes

Time 55m

Yield 4

Number Of Ingredients 8

800 grams (1 3/4 pounds) desalted cod
3 medium ripe tomatoes
1 large onion
75 ml (1/3 cup) olive oil
1 kg (2 1/4 pounds) potatoes
Coriander (to taste)
Pepper (to taste)
Salt (to taste)

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.

Nutrition Facts : Cod with potatoes Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 566 Total Fat 20 g(26%) Saturated Fat 3 g(15%) Cholesterol 110 mg(37%) Sodium 216 mg(9%) Total Carbohydrate 46.5 g(17%) Protein 51 g

CLASSIC ONE-PAN SPANISH COD WITH POTATOES & PEAS



Classic One-Pan Spanish Cod with Potatoes & Peas image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 13

1/2 cup extra virgin olive oil (118 ml)
14 oz cod fillet (400 grams)
1/4 cup all-purpose flour (30 grams)
1/2 tsp sweet smoked Spanish paprika (1.15 grams)
1 onion
6 cloves garlic
2 potatoes
1/2 cup white wine (118 ml)
2 1/2 cups vegetable broth (600 ml)
1/2 cup frozen peas (70 grams)
handful fresh parsley
pinch sea salt
dash black pepper

Steps:

  • Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
  • Meanwhile, pat dry a 14 oz fillet of cod with paper towels, cut into 4 evenly sized pieces and season with sea salt & black pepper
  • Add 1/4 cup all-purpose flour into a shallow bowl, along with 1/2 tsp sweet smoked paprika, mix together, coat each piece of cod in the flour mixture
  • Add the coated pieces of cod into the pan with olive oil, cook for 2 1/2 minutes per side or until fully cooked through, then remove the cod fillets from the pan and cover with foil paper
  • Using the same pan with the same heat, add in 1 onion thinly sliced and 6 cloves garlic thinly sliced, mix with the olive oil, after 5 minutes and the onions are translucent, add in 2 medium sized potatoes (peeled & washed) that have been cut into 1/2 inch (1.25 cm) pieces, along with 1/2 cup white wine and season with sea salt & black pepper, turn up the heat to a medium-high, mix together and cook for a couple minutes
  • After 3 minutes and the alcohol has cooked off, add in 2 1/2 cups of vegetable broth, or enough to just cover the potatoes, after 16 to 18 minutes and most of the broth has been absorbed by the potatoes, but there is still some broth left, add in 1/2 cup frozen peas, after another 5 to 7 minutes and there is virtually no broth left, add the cod fillets back into pan, lower the fire to a low-medium heat and simmer for 2 minutes
  • Remove the pan from the heat and sprinkle with finely chopped parsley, enjoy!

Nutrition Facts : Calories 991 kcal, Carbohydrate 68 g, Protein 45 g, Fat 56 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 1305 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 46 g, ServingSize 1 serving

BAKED COD WITH POTATOES AND ONIONS



Baked Cod with Potatoes and Onions image

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

2 (4 ounce) boneless cod fillets
2 large potatoes, peeled and sliced
1 medium onion, thinly sliced
2 cups milk, or as needed
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

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

CREAMY COD AND POTATO GRATIN



Creamy Cod and Potato Gratin image

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Provided by Chef John

Time 1h20m

Yield 2

Number Of Ingredients 11

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

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.

Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g

ROASTED COD AND POTATOES



Roasted Cod and Potatoes image

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

4 or 5 medium potatoes, 2 pounds or more
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

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

BACALAO CON PAPAS (SALT COD WITH POTATOES)



Bacalao con Papas (Salt Cod with Potatoes) image

In the 1980s, my family moved from Peru to a predominately Caribbean neighborhood in Brooklyn, New York. During the first ten years in the U.S., my mom and dad could not make many of the Peruvian dishes we loved because the ingredients simply were not available. Being in a foreign place, feeling alone and unable to access our comfort foods created a culinary void for our family. This uniquely immigrant dilemma improved when we began to understand and embrace the cultures around us, and incorporated these new ingredients in our traditional Peruvian recipes to create fusions. In the same way I played with and exchanged ideas with my new Puerto Rican, Cuban and Dominican friends, my mom swapped recipes with neighboring families. Bacalao (salt cod) was one of the memorable Caribbean dishes my mom began to cook at home. My version for bacalao con papas is based on memories from my life back in Brooklyn. It combines ingredients found in most bacalao recipes of the Caribbean, such as potatoes, tomatoes, onion and olives, with ingredients I like to use in my stews -- Mexican oregano, tomato paste, piquillo peppers and wine. This recipe is easy to make and yields tender flakes of cod with creamy potatoes coated in a sweet-tangy tomato and onion sauce. Serve it over rice or with thick slices of crusty grilled bread seasoned with salt and a drizzle of olive oil.

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 19

1/2 pound salt cod
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 bay leaf
2 teaspoons Mexican oregano
1 medium yellow onion, sliced into 1/4-thick-half moons
4 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped parsley
2 tablespoons tomato paste
1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
3 small Yukon potatoes, unpeeled, (about 3/4 pound) cut lengthwise into quarters, then cut into 1/2-inch-thick wedges
3 jarred piquillo or pimento peppers (about 2 ounces), thinly sliced into strips
8 pitted green olives (such as Castelvetrano or Cerignola)
1/2 cup no-salt-added tomato sauce
1 tablespoon fresh lemon juice (from about 1/2 lemon)
Kosher salt, if needed
Cooked white rice, for serving (optional)
Grilled bread drizzled with olive oil and seasoned with salt, for serving (optional)

Steps:

  • Rinse 1/2 pound salt cod under cold water to remove the outer layer of salt. Tear it into large strips (about 1- to 2-inches wide), place in a large bowl and cover with cold water. Let soak for 1 hour, drain the water and tear the cod into large bite-size pieces. Cover again with cold water and let soak for 30 minutes. Drain, cover again with cold water and soak for the final 30 minutes. Drain and squeeze out all the excess water from the cod with your hands; the cod should be very dry before using.
  • Heat the oil and butter to a medium pot or Dutch oven over medium heat until the butter melts. Add the bay leaf and oregano and cook until fragrant, 1 minute. Add the onion, garlic, black pepper and half of the parsley. Stir to evenly combine and cook, stirring often, until the onions are translucent but not brown, about 3 minutes. Add the tomato paste and stir to coat all the ingredients. Continue to stir until the tomato paste begins to caramelize and turn a dark red, almost brown color, 2 to 3 minutes. Add the wine and cook, scraping the caramelized bits from the bottom of the pot with a wooden spoon. Next, add the salt cod, stirring to coat the cod completely in the sauce and cook until the cod absorbs most of the sauce, 1 to 2 minutes. Finally, add the potatoes, piquillo peppers, olives and tomato sauce. Stir together, cover and reduce the heat to medium low. Simmer the sauce until the potatoes are fork tender but still hold their shape, about 20 minutes.
  • To serve, stir in the lemon juice and taste for salt -- typically all the salt needed in this recipe comes from the salt cod. Plate with cooked white rice or grilled bread and garnish with the remaining chopped parsley.

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10 BEST COD FISH POTATO CASSEROLE RECIPES | YUMMLY
2022-06-03 vegetable oil, potatoes, onion, cod fish, ground nutmeg, grated Parmesan cheese and 8 more Puerto Rican Codfish Stew AllRecipes white wine, cod fish, tomato sauce, hard boiled eggs, roasted red bell peppers and 9 more
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