BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)
Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. You need to soak the cod in water overnight to remove the salt. Serve hot.
Provided by Vólola
Categories World Cuisine Recipes European Portuguese
Time P1DT1h58m
Yield 8
Number Of Ingredients 10
Steps:
- Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
- Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
- Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 16 g, Cholesterol 172.5 mg, Fat 6.8 g, Fiber 2.7 g, Protein 73.4 g, SaturatedFat 1.1 g, Sodium 8042.1 mg, Sugar 3.5 g
PORTUGUESE COD FISH CASSEROLE
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
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-STYLE SALT COD FRITTERS WITH LEMON AND OLIVES
Provided by Tyler Florence
Categories Milk/Cream Citrus Fish Garlic Olive Potato Fry Super Bowl Cod Poker/Game Night Pan-Fry Thyme Cilantro Boil
Yield Makes about 25 fritters
Number Of Ingredients 17
Steps:
- Starting a day ahead, soak the dried cod in cold water for 18 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk, garlic, bay leaves, thyme, and enough water to cover the cod by 1 inch; cooking the cod in milk keeps it very moist. Bring to a boil, then simmer gently over medium-low heat for 20 minutes, or until the cod is tender and pliable. Drain (discard the milk) and rinse the fish well, then flake it into a bowl, removing any little bits of skin and bone.
- While the cod is cooking, put the potatoes in a pot with water to cover, bring to a boil, then simmer over medium heat for 20 to 25 minutes, until very tender. Drain the potatoes, peel, and mash them well into a bowl with a potato masher, or pass them through a ricer or sieve.
- Add the cod to the bowl with the potatoes, along with the onion, minced garlic, parsley, cilantro, and eggs. Beat the mixture vigorously with a wooden spoon until it's really well combined and stiff; a spoon should stand up in it. (if it's too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you probably won't need to add any, as the cod itself is still salty in spit of having been soaked and boiled.
- With lightly moistened hands or using two tablespoons, shape the cod mixture into egg-shaped balls - you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking, or frozen in a tightly covered container for several weeks.)
- Heat about 1 inch of oil in a deep, heavy skillet or pot to 370°F on a deep-fry thermometer. Add a few of the fritters to the oil and cook, turning them three or four times to get them nicely browned all over. Carefully lift them our of the pan with a slotted spoon and drain on a platter lined with paper towels. Keep going to cook all of the fritters. Taste one and, if needed, sprinkle with salt while the fritters are still hot. Serve hot or at room temperature with a pile of olives and lemon wedges.
SALT COD FRITTERS
Provided by Emeril Lagasse
Categories appetizer
Time 1h25m
Yield 24 fritters
Number Of Ingredients 21
Steps:
- In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
- With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
- In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
- In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
- Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
- One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
- In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
- In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
- Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
- Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.
PORTUGUESE BACALHAU à BRáS (SALT COD AND POTATOES)
This is a very unique Portuguese Salt Cod fish dish. Very popular in the Azores Islands of Portugal. Cooked for many occasions and well enjoyed. To save yourself time you can prepare the potatoes ahead of time and let them soak in water untill you are ready to start your dish. Also please note, the Cod must be soaked in water overnight. However if you miss this step you can boil the Cod in a pot of water and keep changing the water a few times. This is to remove the salt from the Cod. Use Boneless Salted Cod (not frozen). You can find this in many Super Markets. I have mentioned below that you can also use a Food Processor and shred the potatoes and onion for ease. You can also cheat by using a family size bag of shoestring french fries ;) Prep time does not include soaking of the Cod.
Provided by daisygrl64
Categories High Protein
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Note: Soak Cod fish in water overnight.
- Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes. Drain and let cool. Once Cod has cooled, flake it.
- Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary.
- Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven.
- Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes. remove bay leafs from pan (discard).
- add garlic, onions (pepper flakes if using) to the pan and saute until onions begin to soften.
- add the parsley and let saute a bit.
- add flaked Cod and keep tossing until Cod gets warm.
- add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs.
- Once you are done with your Cod and eggs mixture.
- Combine fries with Cod mixture.
- add olives if using.
- taste, add salt and black pepper if needed.
- when serving squeeze lemon juice from a slice of lemon ontop.
- add dash of tabsco sauce if using.
- Enjoy.
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