CODFISH CAKES USING SALT COD
An old-time recipe that used to be my grandfather's favorite cold weather meal. The hot sauce is a new addition...=)
Provided by Aroostook
Categories Canadian
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak the fish in cold water for at least 6 hours or overnight.
- Change the water at least 3 times during the soaking.
- Remove the fish from the water and rinse well.
- Place it in a saucepan filled with fresh cold water and set it over medium-high heat.
- Bring the mixture to a simmer and cook for 10 minutes.
- Drain the fish and let stand until cool enough to handle.
- Combine the breadcrumbs and milk in a small bowl and let soak.
- Using a fork, flake the fish, removing any bones, into a large bowl.
- Add the bread crumb mixture, the potatoes, butter, pepper, and hot pepper sauce.
- Mix until well combined.
- Form the mixture into 2 1/2-inch cakes.
- Heat half the oil in a large skillet over medium-high heat.
- Cook until the cakes are browned on both sides, about 2 minutes per side.
FRENCH SALT COD AND POTATO BRANDADE
Your feelings about salt cod may depend on where your roots are. If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest. If you grew up in a Portuguese or Caribbean community, you may have more fond recollections. This recipe, common in France, is an opportunity to give salt cod a second chance, or to try it for the first time. The cod should be rinsed and soaked overnight, but that doesn't take much effort. For tender fish, the trick is not to overcook it. Keep the flame low, just under a simmer. Cooking the fish in a combination of milk and water, along with a few aromatics like bay leaf, thyme, clove and peppercorns, will keep the fish sweet. While the cod is warm, flake it into a bowl and roughly mash with potatoes and moisten with garlicky olive oil and cream. A bit of cooking liquid is added to lighten the mixture. Serve smooth or chunky, as you like.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Rinse salt cod well and rub off any salt. Soak in 2 quarts cold water. Drain and change water every few hours (an overnight soak without changing is fine). Total soaking time should be at least 8 hours.
- In a medium saucepan, heat milk plus 1 cup water over medium-high heat. Add soaked salt cod, thyme, bay leaf, peppercorns, allspice berries and clove. Adjust heat to maintain a bare simmer. Cook until fish flakes easily, about 15 minutes. Remove fish and hold at room temperature.
- Meanwhile, in another pot, cover potatoes with water and bring to a boil. Add garlic cloves and a good pinch of salt. Drain potatoes when they are soft, about 15 minutes, reserving cooking liquid and garlic.
- Put cooked garlic cloves in a small saucepan and crush with a fork. Add olive oil and heat over a medium flame until quite warm to the touch. Set aside.
- Put potatoes in a large mixing bowl. With your fingers, flake cooked salt cod on top. With a potato masher, roughly blend potatoes and fish. Drizzle in warm garlic oil and mash again. Add cayenne, nutmeg to taste and lemon zest. Stir in ½ cup crème fraîche and beat well to combine. Beat in about ½ cup cooking liquid to lighten mixture so it has the texture of soft mashed potatoes. Taste and adjust seasoning - it will probably need salt and pepper.
- Heat oven to 400 degrees. Use 1 tablespoon butter to grease a low-sided 1-quart baking dish or pie pan. Transfer brandade mixture to dish and smooth with a spatula. Paint the top with 2 tablespoons crème fraîche, and sprinkle with bread crumbs. Dot top with remaining butter. (May be prepared up to a day ahead and stored in the refrigerator; bring to room temperature before baking.) Bake until golden and bubbling, about 20 minutes.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 5414 milligrams, Sugar 4 grams, TransFat 0 grams
MORUE ET SA PUREE (SALT COD AND MASHED POTATOES)
Susan Herrmann Loomis describes this dish as looking like the Matterhorn showered with green. It's basically a mound of mashed potatoes, topped with poached flakes of fish, topped with a sizzling mixture of hot olive oil, garlic and fresh parsley. Together with a simple green salad and a glass of good rose, it's a wonderful French farmhouse meal. Depending on your taste and the salt cod you have, the fish should soak for at least a day, and perhaps as much as two.
Provided by Chef Kate
Categories European
Time P2DT40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the cod.
- Soak the fish in water for at least 24 and preferably 48 hours, changing the water three to four times each day.
- Drain fish, rinse well.
- Steam potatoes until done, 20 to 25 minutes.
- Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high.
- Add bay leaves, thyme, peppercorns and the cod (broken into several pieces.
- Bring to a boil over medium-high heat.
- Reduce heat to medium and allow to simmer until fish flakes easily if lifted with a flat-ended spatula (about 20 minutes).
- Drain the potatoes and mash with the butter until smooth, seasoning with sea salt to taste and plenty of fresh ground pepper.
- Place potatoes in a wide, shallow serving platter and keep hot.
- Remove fish from broth and flake over the top of the potatoes.
- Mince the parsley and garlic together.
- Sprinkle the potato/fish with the garlic and parsley mixture.
- Heat olive oil in a small saute pan over medium heat until oil is very hot and pour hot oil over the parsley and garlic which will sizzle and steam.
- Serve immediately.
Nutrition Facts : Calories 1534.6, Fat 40, SaturatedFat 8.8, Cholesterol 446.2, Sodium 19969.3, Carbohydrate 66.7, Fiber 8.5, Sugar 4.6, Protein 186.2
BRANDADE DE MORUE (SALT COD AND POTATO PUREE)
Provided by Moira Hodgson
Categories dinner, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- One day ahead, soak the salt cod overnight in cold water to cover, changing the water several times. Drain and rinse thoroughly.
- On the day of serving, boil the potatoes until they are tender. Poach the salt cod in fresh cold water to cover for 15 minutes. Drain, rinse and remove any pieces of skin or bone.
- Combine the potatoes, salt cod and garlic in a food processor. Puree until smooth. Gently heat the olive oil in a small pan. With the machine running, slowly add the hot oil through the funnel, then the hot milk. Season to taste with white pepper. Place the puree in a gratin dish.
- Just before serving, put the puree under a preheated broiler and brown lightly. Serve with fried bread triangles.
SALT COD (BACALHAU, BACALAO, MORUE, BACCALà) STEW
On a whim, I bought a box of salt cod (an unusual ingredient in the UK), which hung around in my fridge for a few weeks, reproaching me. Finally I plucked up the courage to cook it, and soaked the cod for the requisite 24 hours. However, I forgot to look for suitable recipes for it, so when it was suddenly time to cook our evening meal, I trawled the contents of my kitchen, throwing things randomly into the saucepan, and concocted this dish - which was surprisingly successful, and which I will definitely be making again. It is a fresh-tasty summery stew of salt cod (also known as saltfish, bacalhau, bacalao, morue or baccalà) with tomatoes and courgettes (zucchini). Serve with mashed potatoes or polenta. Warning - make sure you soak your cod well, or this dish may turn out too salty, with no easy means of remedying the problem! Most of the preparation time is the soaking time for the cod.
Provided by Syrinx
Categories Stew
Time P1DT15h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the salt cod in lots of cold water for at least 24 hours, changing the water every 4-6 hours to remove the salt. Salt cod varies in its saltiness, and some may need as much as 48 hours to soak. Do not skimp on the soaking, because I don't know how to remove the salt later in the recipe!
- When you are ready to cook the stew, soften the onion and garlic in the olive oil.
- When soft, add the tinned tomatoes, fresh cherry tomatoes and herbes de provence.
- Drain the salt cod, rinsing well, and squeezing out all the water.
- Add the cod to the saucepan with the tomato mixture, and stir well.
- Cover the pan and simmer for 20 minutes until the fish is nearly cooked.
- Add the courgettes (zucchini), chilli flakes, fennel seeds, chopped capers and black pepper.
- Turn up the heat and boil until the courgettes (zucchini) are cooked and the liquid has mostly evaporated, leaving a stew -like consistency. This took me about 20 minutes.
- Stir in the shredded basil leaves, then serve the fish stew immediately with mashed potatoes or polenta.
Nutrition Facts : Calories 488.1, Fat 10.3, SaturatedFat 1.6, Cholesterol 190, Sodium 8988.8, Carbohydrate 14.6, Fiber 4, Sugar 7.8, Protein 81.7
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