Codfish With Cream Recipes

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BAKED COD IN CREAM SAUCE



Baked Cod in Cream Sauce image

This baked cod is hands-down my favorite fish dish. It turns out perfectly flaky every time. The flavorful, creamy sauce puts it over the top!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 12

6 cod fillets
1 tsp. kosher salt (or to taste)
4 Tbsp. butter (melted)
2 cloves garlic (minced)
1/2 c. breadcrumbs (seasoned)
3 Tbsp. butter
3 Tbsp. cornstarch
2 c. whipping cream ((or half and half))
1 c. milk
3 Tbsp Parmesan cheese (grated)
kosher salt (to taste)
black pepper (to taste)

Steps:

  • Preheat oven to 400-degrees.
  • Prepare cream sauce (see instructions below) and set aside, keeping warm.
  • Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
  • Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
  • Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
  • Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
  • Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
  • When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
  • Keep a CLOSE eye on it to make sure it doesn't start to burn.
  • Remove from oven and serve with potatoes, rice, or vegetables.

Nutrition Facts : Calories 531 kcal, Carbohydrate 27 g, Protein 41 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 157 mg, Sodium 764 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CODFISH WITH CREAM



Codfish with Cream image

This a traditional Portuguese way of cooking codfish, from the capital city of Lisbon. In a country with a large tradition of making codfish in several ways, this is, for me, the most delicious and sinful way of eating this wonderful fish. Taste it and you will see!

Provided by Rita Machado

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT1h30m

Yield 4

Number Of Ingredients 14

12 ounces dried salted cod fish
vegetable oil for frying
4 large potatoes, peeled and cut into very small cubes
½ cup olive oil
1 large onion, sliced thin
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup hot milk
1 pinch ground nutmeg
1 ⅓ cups heavy cream
salt and ground black pepper to taste
⅔ cup heavy cream
1 ounce grated Parmesan cheese

Steps:

  • Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
  • Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
  • Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
  • Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
  • Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

Nutrition Facts : Calories 2265.7 calories, Carbohydrate 76.8 g, Cholesterol 311.1 mg, Fat 189.6 g, Fiber 8.9 g, Protein 68.9 g, SaturatedFat 49.8 g, Sodium 6200.2 mg, Sugar 7.6 g

FISH WITH CREAM SAUCE



Fish with Cream Sauce image

This recipe is the easy entree to prepare when you want something nutritious and quick for your family. Even people who don't like fish enjoy this satisfying dish. A sour cream sauce complements the mild-flavored fish.-Tiffany Taylor, St. Petersburg, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

8 slices bread, cubed
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds sole or haddock or grouper
1 cup milk
1-1/2 cups sour cream

Steps:

  • In a large skillet over medium heat, toast bread cubes in butter until golden brown; set aside. In a large resealable plastic bag, combine the flour, salt and pepper. Add fish, one fillet at a time; shake to coat. , Place in a greased 13-in. x 9-in. baking dish. Slowly pour milk over fillets. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Spoon sour cream over fillets. Top with the reserved bread cubes. Bake 5 minutes longer or until heated through.

Nutrition Facts :

CODFISH CHOWDER



Codfish Chowder image

A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.

Provided by yanktoncook

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 6

Number Of Ingredients 14

8 slices bacon, diced
1 large onion, diced
1 red bell pepper, seeded and diced
salt and ground black pepper to taste
2 cloves garlic, chopped
1 ½ tablespoons seafood seasoning (such as Old Bay®)
1 (16 ounce) can chicken broth
3 red potatoes, cut into 1/2-inch cubes
4 ears sweet corn, shucked and kernels cut off
½ cup water, or as needed to cover
2 cups whole milk, or more as needed
2 tablespoons butter
1 pound thick cod fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
  • Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 23.1 g, Cholesterol 78.1 mg, Fat 24.9 g, Fiber 3.2 g, Protein 23.8 g, SaturatedFat 9.8 g, Sodium 1206 mg, Sugar 8.1 g

CODFISH IN GINGER SOY CREAM



Codfish in Ginger Soy Cream image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

1/2 cup low-sodium soy sauce
1/2 cup mirin
1/2 cup water
2 tablespoons rice wine vinegar
2 tablespoons light brown sugar
1 garlic clove, crushed
1 tablespoon peeled and crushed ginger
1 teaspoon cornstarch, plus 1 tablespoon water, for slurry
4 (6-ounce) codfish fillets
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
Canola oil
8 large scallions, trimmed
2 tablespoons chopped ginger
1 small chile pepper, seeded and chopped
1/2 cup dry white wine
1 cup heavy cream
1 pound mussels
Chervil leaves, for garnish

Steps:

  • Make the teriyaki sauce: In a medium saucepan over high heat, add the soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger. Stir to combine and bring it to a boil. Cook for 3 to 4 minutes. Mix the cornstarch with 1 tablespoon of water to form a slurry and add it to the boiling mixture. Cook and stir until the sauce thickens. Reduce the heat to low and keep warm.
  • Season the codfish with salt and pepper, to taste. Dust the fillets lightly with flour, shaking off any excess. In a large skillet over medium-high heat, add a thin layer of oil. When the oil is hot, add the codfish and cook until it's browned on both sides and cooked through, about 8 minutes. Remove the fish to a plate and keep warm. Cook the scallions in the same pan, adding more oil if necessary, until they are browned and have softened slightly.
  • Heat another saucepan over medium-high heat, add a thin layer of oil, and cook the ginger and chile pepper until they are softened, about 2 minutes. Carefully pour in the white wine and cook until it has almost evaporated. Stir in the heavy cream and reduce it by half. Pour in a 1/2 cup of the teriyaki sauce. Add the mussels, cover, and cook until the mussels have opened, about 5 minutes.
  • Put 2 scallions on each serving plate and arrange a piece of fish on top. Add a few mussels and spoon over some of the cream sauce. Drizzle each plate with extra teriyaki sauce and garnish with chervil leaves.

CREAMED CODFISH WITH BACON AND ONION



Creamed Codfish With Bacon and Onion image

This recipe is from Frank Melseth, SandPoint Alaska. He is the Captain of a fishing boat. He shared the recipe in National Fisherman, a commercial fishing publication. He said the crew loves it and it is easy to do. I use an applewood smoked bacon and have made it a dozen times.

Provided by D J8267

Categories     Winter

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 ounce) cod fish fillets, fresh not salt cod
3 slices bacon, finely chopped
1 large onion, chopped
3 tablespoons flour
1 1/2 cups milk
3 tablespoons butter
salt and pepper

Steps:

  • Saute the chopped bacon and onion for about 10 minutes over medium heat.
  • Add salt and peppered cod to pan, moving the bacon and onion mixture around the fillets, reduce heat a little and turn the cod over in about 5 minutes.
  • Continue to cook the cod until it flakes easy.
  • Remove the cod, bacon, onions to a warm serving dish, and set aside, covering the fillets.
  • Reduce the heat to low and add flour and butter, stirring to brown the flour.
  • Add the milk and stir until it makes a thick brown gravy.
  • Ladle gravy over fillets and bacon, onion mixture.
  • Potatoes or rice go well with this dish.
  • Have the fishmonger cut the blood line from the fish-and I use an applewood smoked thick bacon.

Nutrition Facts : Calories 390.4, Fat 20.9, SaturatedFat 10.3, Cholesterol 121, Sodium 341.6, Carbohydrate 12.6, Fiber 0.7, Sugar 1.6, Protein 36.5

ENCA MELLO'S CREAMED SALT COD



Enca Mello's Creamed Salt Cod image

Provided by Jean Anderson

Categories     Milk/Cream     Fish     Seafood     Cod

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 1/2 pounds dried salt cod, cut in 4 pieces
1 large yellow onion, peeled and sliced thin
5 tablespoons olive oil
1 1/2 pounds new or California long white potatoes, peeled and cut into very small dice (about 3/8 inch)
1/4 cup water
1 3/4 cups milk
3 tablespoons unsalted butter
3 tablespoons flour
1/2 teaspoon white pepper
1 1/2 cups heavy cream (or light cream or half-and-half, if you prefer)

Steps:

  • Soak the salt cod in the refrigerator 24 hours (or better yet, 48 hours) in several changes of cold water. (Keep the bowl covered so the whole refrigerator doesn't smell of fish.) Drain the cod, rinse, and drain well again. Remove bones and skin, and with your fingers pull the cod into small shreds; set aside.
  • In a large heavy skillet set over very low heat, sauté the onion in 3 tablespoons of the olive oil about 15 minutes until very soft and golden, stirring now and then. Meanwhile, stir-fry the potatoes in the remaining oil in a second large heavy skillet over moderately low heat about 2 minutes until they begin to color; add the water, turn the heat to its lowest point, cover, and cook 15 minutes; set off the heat and reserve, still covered. As soon as the onions are softly golden, mix in the cod and 1/2 cup of the milk, cover, and cook over lowest heat, stirring occasionally, 30 minutes.
  • While the cod cooks, prepare a white sauce: Melt the butter in a small heavy saucepan over moderate heat and blend in the flour; add the remaining milk and heat, stirring constantly, until thickened and smooth - about 3 minutes. Blend in the white pepper and reserve.
  • When the cod has only 10 minutes more to cook, preheat the oven to very hot (450°F.). When the cod is done, mix in the potatoes, white sauce, and cream. Transfer to a buttered shallow 3-quart earthenware casserole or au gratin pan. Bake uncovered for 15 minutes, lower the oven temperature to moderate (350°F.), and bake uncovered 25 minutes longer or until bubbly and tipped with brown. Serve at once with a tartly dressed salad of crisp greens and, to complete the meal, a light dessert of fresh fruit. Portuguese wines available here that would complement the salt cod nicely would be such authoritative dry reds as Dão Grão Vasco or a well aged Colares. The Portuguese always prefer to sip tinto (red wine) with bacalhau, which they consider too rich and heavy for white wines.

EASY SOUR CREAM AND ONION FISH



Easy Sour Cream and Onion Fish image

In this quick and easy weeknight fish recipe, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

Provided by Ali Slagle

Time 30m

Yield 4 servings

Number Of Ingredients 9

1½ cups sour cream
2 Tbsp. onion powder
1 lemon
1 small bunch of chives
½ cup panko breadcrumbs
2 Tbsp. olive oil
Four 6 oz. fish fillets (cod, salmon, halibut, or trout)
1 big head of crisp lettuce
Salt and pepper, to taste

Steps:

  • Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
  • Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko's browned, broil for a minute or two.)
  • Meanwhile, squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
  • Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.

COD OR HADDOCK BAKED IN CREAM



Cod or Haddock Baked in Cream image

Easy and delicious. I usually serve this with a seasoned white & wild rice blend and green beans.

Provided by Lisa1

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb cod fish fillets (1/2 to 3/4 in thick, fresh or frozen, thawed if frozen) or 1 lb haddock fillet (1/2 to 3/4 in thick, fresh or frozen, thawed if frozen)
1/2 cup whipping cream
3 tablespoons grated parmesan cheese (divided)
2 tablespoons dry white wine
1 garlic clove, minced
1/4 teaspoon salt
1 dash pepper (or more to taste)

Steps:

  • Preheat oven to 350 degrees.
  • Cut fish into four serving size portions.
  • Rinse and pat dry with paper towels.
  • Place fish in an 11" x 7" baking pan.
  • In a mixing bowl, stir together whipping cream, 2 tbsp Parmesan cheese, wine, garlic, salt and pepper. Pour over fish.
  • Bake uncovered for 20-25 minutes or until fish flakes easily with a fork.
  • Take fish out of sauce and place on a serving platter.
  • Stir sauce to blend and pour over fish.
  • Top with 1 tbsp Parmesan cheese.

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From youtube.com


CODFISH WITH CREAM - RECIPE | COOKS.COM
Take a piece of codfish six inches square; soak twelve hours in soft, cold water; shred fine with the fingers; boil a few moments in fresh water. Take one-half pint cream and a little butter; stir into this two large tablespoonfuls flour, smoothly blended in a little cold water; pour over the fish; add one egg, well beaten. Let come to a boil ...
From cooks.com


CODFISH WITH CREAM | RECIPE | COD FISH, CUISINART RECIPES, RECIPES
Jan 3, 2020 - Dried, salted cod (bacalhau) and potatoes in a rich cream sauce is a traditional Portuguese dish. Plan ahead, as the salt cod needs time to soak. Plan ahead, as the salt cod needs time to soak.
From pinterest.ca


CREAM COD FISH RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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