BAKED COD IN CREAM SAUCE
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
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
CREAMY BAKED SALT COD
Steps:
- To remove the salt from the salt cod, put it in a large, deep container that fits in your sink, under the faucet. Run fresh cold water over the fish, filling the container completely so water is spilling over the brim. Keep a slow, steady drip of fresh water going as you soak the baccalà for at least 12 hours, up to a couple of days. Occasionally drain the water and refresh (which you can do whenever you need the sink). If you can't keep the drip going, change the water every 4 hours. To decide when baccalà has been soaked sufficiently, lift the fish out of the water, press a finger against it at a thick part, and touch it to the tongue. If it's palatably salty, it is ready to be cooked. Drain the baccalà, pat dry, and cook within a day or so; meanwhile, store it in the refrigerator, well wrapped.
- Cut the baccalà into chunks about 3 inches square, and dredge on all sides in flour. Put the butter and olive oil in the saucepan, and set over medium heat. When the butter is foaming, lay in a batch of floured codfish chunks in one layer, not crowded. Cook and color the underside for several minutes, turn the chunks, and crisp and color the other sides. When lightly browned all over, remove to a platter. Fry the remaining chunks the same way.
- Dump the onion slices into the pan, and toss well in the remaining fat. As the onions start to sizzle and wilt, pour in 1/2 cup water, and stir and scrape up the browned bits on the pan bottom. Cook the onions, stirring frequently, until wilted and translucent, 8 to 10 minutes. Meanwhile, heat the milk in a separate pan, almost to a simmer.
- Lay the baccalà chunks on top of the caramelized onions, nestling all the chunks in one layer. Pour in any juices from the fish platter, and enough hot milk to cover the fish completely. Over medium heat, bring the milk to a gentle bubbling simmer. Set the cover slightly ajar, and simmer the baccalà for about an hour and a half, until the fish chunks break apart when stirred.
- Uncover the pan, and maintain the slow simmer to gradually reduce the milk (which by now has curdled and separated-no cause for concern). Stir the fish occasionally, and break up the flakes into smaller pieces. As the moisture evaporates, lower the heat and scrape up any crust on the pan bottom, to avoid burning.
- Cook uncovered, slowly, for 2 to 2 1/2 hours, until the baccalà and milk have melded into a thick sauce, about half the original volume. (If you need to shorten the cooking time, boil the milk over higher heat, but be sure to stir the baccalà and scrape the saucepan frequently.)
- When it is fully cooked and thickened in the saucepan, pour the hot baccalà into the baking dish and spread it in an even layer. Heat the oven to 350˚, and set a rack in the center. Sprinkle the grated Grana Padano or Parmigiano-Reggiano over the top of the baccalà, and bake for about an hour, or until the top is crusty and browned.
- Bake slices of firm polenta, topped with grated cheese, during the last 15 or 20 minutes that the baccalà is in the oven. To serve, put a slice or more of crisp polenta in a plate, and spoon some hot baccalà alongside.
CODFISH WITH CREAM
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
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
PROVINCETOWN CREAMED CODFISH
Dried salt codfish a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines. The ingredient and the dishes made from it are known by many names, for example baccalà, bacalhau, bacalao, bacallà, morue, klippfisk/clipfish, and saltfiskur. This recipe is delicious served over toast points or in baked potato shells and garnished with whipped potatoes. For additional color, add some peas to the creamed mixture. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Kid Friendly
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Flake codfish.
- Melt the butter, add flour and stir until well incorporated; add hot milk and pepper.
- Stir over medium heat until boiling.
- Add fish and beat well.
- Add beaten egg yolk and stir well.
- Serve at once.
- **Variation: Add 3 hard-cooked eggs, chopped, to the creamed fish before filling the potato shells. Add mashed potato, brush with melted butter and place under hot broiler until golden.
COD OR HADDOCK BAKED IN CREAM
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
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.
ENCA MELLO'S CREAMED SALT COD
Provided by Jean Anderson
Categories Milk/Cream Fish Seafood Cod
Yield Makes 6 to 8 servings
Number Of Ingredients 10
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.
CREAMY COD AND POTATO GRATIN
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
Categories Potatoes Au Gratin
Time 1h20m
Yield 2
Number Of Ingredients 11
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
More about "creamy baked salt cod recipes"
CREAMY BAKED COD | THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 3 mins
CREAMED SALT COD WITH POTATOES - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (6)Total Time 35 minsCategory Fish RecipePublished 2017-03-02
CREAMY LEMON BAKED COD - FUFU'S KITCHEN
From fufuskitchen.com
BAKED SALTED COD WITH CREAM (BACALHAU COM NATAS) RECIPE ...
From sbs.com.au
CREAMED SALT COD, POTATOES, AND GARLIC - THE TASTE EDIT
From thetasteedit.com
BEST BAKED FISH RECIPE - COD WITH CREAMY TARTAR SAUCE ...
From puddingvideos.com
EASY BAKED COD FILLETS (LEMON THYME WITH OPTIONAL PAN SAUCE)
From craftbeering.com
BEST BAKED COD RECIPE - MY FARMHOUSE TABLE
From myfarmhousetable.com
RECIPE: BAKED CODFISH WITH CREAM » CREAMY CODFISH
From creamycodfish.com
CREAMED SALT COD ON BAKED POTATOES - BIGOVEN
From bigoven.com
BAKED SALT COD | GOURMET TRAVELLER
From gourmettraveller.com.au
CREAMY BAKED SALT COD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BAKED SALT COD WITH POTATOES AND CELERIAC (KLIPPFISK MED ...
From northwildkitchen.com
EASY HEALTHY BAKED COD RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
15 DELICIOUS SALT COD RECIPES FROM AROUND THE WORLD - A ...
From atastefortravel.ca
CRISPY PARMESAN BAKED COD | EASY COD RECIPE | NORTH COAST ...
From northcoastseafoods.com
LEMON GARLIC BUTTER BAKED COD - SPEND WITH PENNIES
From spendwithpennies.com
10 BEST BAKED COD RECIPES | YUMMLY
From yummly.com
COD WITH CREAM - FOOD FROM PORTUGAL | GREAT RECIPES FROM ...
From foodfromportugal.com
BAKED SALT COD CASSEROLE (BACALHAU ASSADO) - THE ...
From theportugueseamericanmom.com
BAKED COD - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
CREAMED CODFISH-FROM SALTED COD - BONITA'S KITCHEN
From bonitaskitchen.com
BAKED SALTED COD WITH CREAM - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
BAKED COD WITH CREAMY SAUCE | MYDELICIOUSMEALS.COM
From mydeliciousmeals.com
RECIPE: CREAMY CHEESY BAKED COD - THE FOOD HUSSY
From thefoodhussy.com
BAKED COD RECIPE {FRESH OR FROZEN} - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
OVEN-BAKED COD RECIPE – HOW TO BAKE COD FISH IN THE OVEN ...
From eatwell101.com
CREAMY, BAKED COD AND HADDOCK RECIPE
From foodloversdiary.com
CREAMY LEMON GARLIC BAKED COD - KIT'S KITCHEN
From kitskitchen.com
CREAMY BAKED FILLETS OF COD | THE ENGLISH KITCHEN
From theenglishkitchen.co
THE BEST LEMON BAKED COD RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
BAKED COD IN CREAM SAUCE – MY ROI LIST
From myroilist.com
CREAMY BAKED COD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREAM COD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPES FOR BACCALA: ITALIAN-STYLE SALT COD
From thespruceeats.com
10 BEST BAKED COD CREAM SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
CREAMED SALT COD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HEALTHY PARMESAN BAKED COD RECIPE - FOR A JUICY AND LEMONY ...
From healthyrecipes101.com
10 BEST CREAMED CODFISH RECIPES | YUMMLY
From yummly.com
CREAMY LEMON PEPPER COD (BAKED) • ELECTRIC BLUE FOOD
From electricbluefood.com
NEW ENGLAND CREAMED COD RECIPE
From recipeland.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