Salt Cod Fish Creole Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALT COD FRITTERS



Salt Cod Fritters image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h25m

Yield 24 fritters

Number Of Ingredients 21

1/4 teaspoon salt
1 large russet potato, about 12 ounces, peeled and cubed (about 3/4 cup)
1 cup shredded salt cod (about 6 ounces), recipe follows
1/4 cup finely chopped green onions
2 tablespoons finely chopped parsley leaves
2 large eggs
1/8 teaspoon cayenne
Vegetable oil, for frying
1/3 cup all-purpose flour
3 1/4 teaspoons Essence or Creole seasoning, recipe follows
3 tablespoons milk
2/3 cup fine dry bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound dried salt cod, cut into 4-inch pieces

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.

SALT COD FISH - CREOLE STYLE



Salt Cod Fish - Creole Style image

Salt fish/cod fish is widely used throughout the Caribbean. This is a popular dish. From Caribbean Cooking for Pleasure, by Mary Slater

Provided by jenny butt

Categories     Savory Pies

Time 8h35m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 10

1 small onion, sliced
2 tomatoes, peeled & quartered
1 green pepper, de seeded & chopped
2 ounces butter or 2 ounces bacon fat
8 ounces cooked salt fish, flaked
salt & pepper
8 ounces cooked yams or 8 ounces english potatoes, sliced
2 ounces butter
1/2 pint milk (U.S 1 1/4 cups)
2 teaspoons parsley

Steps:

  • TO PREPARE SALT FISH: soak salt fish overnight in cold water, drain. Put into a saucepan, covered with fresh cold water, bring to the boil & simmer for about 15 minutes.
  • Fry the onion, tomatoes & pepper in heated lard or bacon fat.
  • Add the fish & mix thoroughly.
  • Season to taste.
  • Arrange the yam or potato slices to cover the bottom and sides of a greased ovenproof dish.
  • Pile in the fish mixture.
  • Dot with butter & milk.
  • Sprinkle with parsley & bake in a moderately hot oven for 20 minutes (375° Gas Mark 5).

Nutrition Facts : Calories 332.7, Fat 25.5, SaturatedFat 16, Cholesterol 69.5, Sodium 202.6, Carbohydrate 24.1, Fiber 3.7, Sugar 3.4, Protein 4.1

CAPTAIN DUARTE'S SALT COD CAKES



Captain Duarte's Salt Cod Cakes image

Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce.

Provided by NainInCandia

Categories     Appetizers and Snacks     Tapas

Time 9h

Yield 6

Number Of Ingredients 9

1 pound salted cod fish
2 large potatoes, peeled and cubed
1 teaspoon seafood seasoning
ground black pepper to taste
½ cup chopped fresh parsley
2 eggs, beaten
1 large onion, finely chopped
½ cup all-purpose flour
¼ cup olive oil for frying

Steps:

  • Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
  • Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
  • Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.3 g, Cholesterol 177 mg, Fat 4.6 g, Fiber 3.6 g, Protein 53.6 g, SaturatedFat 1 g, Sodium 5435.7 mg, Sugar 2.2 g

EASY FISH CREOLE



Easy Fish Creole image

This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use.

Provided by Charlotte J

Categories     Creole

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green bell pepper
1 (14 1/2 ounce) can stewed tomatoes, coarsely chopped and undrained
1/2 teaspoon instant minced garlic
1 tablespoon brown Sugar Twin
16 ounces white fish fillets, cut into 16 pieces
2 cups hot cooked rice

Steps:

  • In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
  • Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
  • Add fish and mix gently to combine.
  • Lower heat, cover and simmer for 20 minutes, stirring occasionally.
  • For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.

Nutrition Facts : Calories 267.9, Fat 2, SaturatedFat 0.4, Cholesterol 76.6, Sodium 344, Carbohydrate 36.9, Fiber 2.4, Sugar 5.5, Protein 24.7

SEAFOOD CREOLE



Seafood Creole image

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Steps:

  • Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
  • Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
  • Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
  • Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

More about "salt cod fish creole style recipes"

CREOLE COD RECIPE | MYRECIPES
2003-10-17 Advertisement. Step 2. Combine first 4 ingredients; brush evenly over fish. Step 3. Place fish on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 17 minutes …
From myrecipes.com
5/5 (14)
Calories 148 per serving
Servings 4
  • Place fish on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 17 minutes or until fish flakes easily when tested with a fork. Drizzle juice evenly over fish; garnish with parsley, if desired.


10 BEST CARIBBEAN SALT FISH RECIPES | YUMMLY
2022-05-07 Dumpling and Saltfish Simply Trini Cooking. water, thyme, pepper, small tomatoes, shado beni, water, chive and 9 more. Easy Claypot Chicken Rice Burp! Appetit. chinese sausage, boneless chicken thigh, cornflour, basmati rice and 18 more.
From yummly.com


SALT COD FISH RECIPES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Salt Cod Fish Recipes are provided here for you to discover and enjoy ... Healthy Fish Recipes For Dinner 40+ Healthy Easter Recipes Healthy Easter Recipe Ideas Healthy Pregnancy Snacks And Meals Healthy Diet Before Pregnancy Healthy Diet Plan For Pregnancy Healthy Diet For Getting Pregnant Healthy Pregnancy …
From recipeshappy.com


FRENCH CARIBBEAN CREOLE SAUCE FOR FISH AND GRILLED MEATS.
2013-04-19 2 tablespoon olive oil. Start off by chopping/dicing the scallions, green pepper, onion, tomato, garlic (finely), celery, parsley and scotch bonnet pepper. Then heat the olive oil on a medium heat and add the diced celery, onion and green pepper. Turn the heat down to low and let that gently cook for about 8-10 minutes.
From caribbeanpot.com


BAKED FISH WITH CREOLE SAUCE RECIPE - RECIPES.NET
2022-01-24 Mix together onion, green pepper, tomato sauce, chili powder, and salt and pepper in a small bowl. Pour over fish and make sure to rub it on both side of the fish. Cover pan and bake until fish flakes easily with fork (20-30 minutes for fillets, 30-40 minutes for whole fish.) Nutrition. Sugar: 3g: Calcium: 20mg; Calories: 104kcal; Carbohydrates: 5g
From recipes.net


SALTED CODFISH WITH OKRA AND TOMATOES | CARIBBEAN GREEN LIVING
2018-10-17 Add the tomatoes, onion, parsley, thyme and okra let cook for an additional 3 – 4 minutes uncovered. If you need to add more liquid for the mixture to cook, only add a small amount of hot water when necessary. Cover and cook on low for about 10 to 15 minutes or until the vegetables and fish are completely cooked.
From caribbeangreenliving.com


HOW TO MAKE SALT COD AND OTHER SALT-CURED FISH
2021-08-03 Wrap the salt-cured, rinsed, and dried fish in cheesecloth. Place it on a rack set over a plate or baking dish, and return it to the refrigerator, uncovered. Let it dry out in the refrigerator for up to two weeks. When it is dry and stiff, transfer the bacalao to containers and cover tightly, or wrap it in foil or butcher's paper.
From thespruceeats.com


14 WAYS TO COOK WITH SALT COD | SAVEUR
2015-10-08 Alentejo's traditional salt cod, chickpeas, and hard-boiled eggs are combined into an elegant petisco, the Portuguese version of tapas. Get …
From saveur.com


15 DELICIOUS SALT COD RECIPES FROM AROUND THE WORLD - A ...
2020-03-23 To prepare salt cod, place the filets in a shallow glass baking dish or container with enough water to cover it. Use one gallon of water for 2 pounds (900 grams) of fish. Keep the salt cod and water in the refrigerator while soaking. Soak it …
From atastefortravel.ca


BEST AMERICAN RECIPES: SALT COD FISH - CREOLE STYLE
Recipe. 1 to prepare salt fish: soak salt fish overnight in cold water, drain. put into a saucepan, covered with fresh cold water, bring to the boil & simmer for about 15 minutes. 2 fry the onion, tomatoes & pepper in heated lard or bacon fat. 3 add the fish & mix thoroughly. 4 season to taste. 5 arrange the yam or potato slices to cover the ...
From americanrecipesbook.blogspot.com


CREOLE STYLE SALTFISH IN A BUTTER... - CARIBBEAN RECIPE GROUP
Creole Style Saltfish in a Butter Sauce Recipe Ingredients: - 1 lb Salted Cod Fish - 1 Medium Onion (sliced) - 1 Medium Tomato (sliced) - 1 Bouquet...
From facebook.com


85 BEST SALT COD RECIPES IDEAS | COD RECIPES, SALT COD ...
Mar 21, 2020 - Explore Georgia Cole's board "Salt Cod Recipes", followed by 123 people on Pinterest. See more ideas about cod recipes, salt cod recipe, food.
From pinterest.ca


NEWFOUNDLAND SALT COD FISH CAKES (MOM-IN-LAW'S RECIPE ...
2019-01-09 Boil soaked salt fish in a pot of water for 15 to 20 minutes. Drain salt cod and let cool slightly. Remove skin and bones. Boil potatoes in a pot of water, drain and let cool slightly. Roughly mash (don’t overwork your potatoes). In a pot or bowl, mix salt fish with mashed potatoes, onion, savoury, pepper and flour.
From girlheartfood.com


COD CREOLE - RECIPE | COOKS.COM
1/4 tsp. pepper. 1 lb. frozen cod or other fish fillets. In large skillet, over medium heat, saute onion, green pepper and garlic in oil for about 5 minutes or until tender. Stir in tomatoes, bay leaf, thyme, salt and pepper. Cover and simmer 15 minutes. Meanwhile let fish stand at room temperature to thaw slightly, then cut into 1" cubes.
From cooks.com


FISH CREOLE RECIPE | SCHWARTZ
COOKING INSTRUCTIONS. 1 Heat the oil in a frying pan and fry the onion until softened. 2 Add the Garam Masala, Ginger and Allspice and cook for 1 minute, stirring. Add the tomatoes, tomato purée, sugar, salt, Minced Garlic, Cayenne Pepper and water. Bring to the boil, stirring.
From schwartz.co.uk


DEEP SOUTH DISH: FISH CREOLE
2019-03-28 Recipe: Fish Creole. Heat 1/2 tablespoon of the oil in a large non-stick skillet over medium high. Lightly season shrimp and fish with salt, pepper, Old Bay and Creole or Cajun seasoning; set aside. Add shrimp to skillet and stir fry just until lightly pink, slightly undercooked. Remove and set aside.
From deepsouthdish.com


CREOLE SALT COD ACCRAS - RECIPE | SPICE TREKKERS
1. Desalt the cod in cold water for 24 hours. 2. Drain the cod and cut into 1 – inch cubes. Shred roughly in a food processor. 3. Chop the bell pepper, habanero, onion, shallots and coriander or Shadow Béné finely. 4. Place in a large bowl with the …
From spicetrekkers.com


CREAMED CODFISH-FROM SALTED COD - BONITA'S KITCHEN
2019-05-12 Add flaked codfish. Add 4 or 5 tablespoons of flour to the remaining 1 cup of milk and whisk together in a large bowl to get a thick creamy thickening agent (or rue). ( or mason jar ) Slowly pour the rue into the simmering pot while stirring. Stir until desired consistency.
From bonitaskitchen.com


BAKED COD IN CREOLE SAUCE | ZATARAIN'S
2 tablespoons Zatarain's® Creole Mustard Squeeze Bottle. INSTRUCTIONS. 1 Preheat oven to 375°F. Melt butter in large skillet on medium-high heat. Add bell pepper; cook and stir 3 minutes or until tender. Stir in tomatoes, water and Shrimp Creole Base; bring to boil. Reduce heat to low; simmer 5 minutes. 2 Place fish in 13x9-inch baking dish.
From mccormick.com


CREOLE COD RECIPE - ALL THE BEST RECIPES AT CRECIPE.COM
With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and crea... 00 Hour 15 Min. serves 6.
From crecipe.com


SALT COD RECIPES - BBC FOOD
Preparation. To rehydrate salt cod, soak it in cold water for 24 to 48 hours and change the water frequently. Salt cod can then be poached or baked, or used in stews, fishcakes or fish mousses.
From bbc.co.uk


10 BEST PORTUGUESE SALTED COD FISH RECIPES | YUMMLY
2022-05-08 cod, milk, flour, salt, baking powder, garlic cloves, oil, onion and 3 more Cod a Braz O Meu Tempero olive oil, garlic clove, fresh parsley, ground black pepper, onion and 7 more
From yummly.com


CREOLE FRIED FISH - CREOLE CONTESSA
2012-11-18 Mix seasonings into a small bowl, divide. Rinse fish in cold water, pat dry. Cut fish into 1/2 inch strips. Place fish on flat surface to season. Season the fish on one side with half of the seasonings. Lightly toss seasoned fish so the seasoning is evenly distributed. Add beaten egg, hot sauce and mustard to fish. Mix lightly and set aside.
From creolecontessa.com


RECIPES FOR BACCALA: ITALIAN-STYLE SALT COD
2019-10-10 To prepare it, rinse the salt off and soak it in cold water for 12 or more hours, depending upon its thickness (refrigerate it during soaking in hot weather), changing the water 2 to 3 times. Once it has soaked, skin it, pick out the bones, and it's ready for use. The Spruce Eats / Michela Buttignol.
From thespruceeats.com


BAKED FISH CREOLE | CANADIAN GOODNESS
Stir in chili sauce. Taste and adjust seasoning. Place rice in the bottom of a buttered 9 x 13 inch (23 x 33 cm) baking dish. Arrange fish fillets over the rice in a single layer. Place sliced tomatoes over the fish. Pour sauce over top. Bake in a preheated 400 °F (200 °C) oven for 20 min or until fish is just cooked.
From dairyfarmersofcanada.ca


FISH CREOLE - THE SPORTING CHEF
2014-04-20 Instructions. Place fish, shrimp and oysters in a bowl, squeeze lemon juice over, season liberally with salt and pepper and set bowl aside. In a heavy-duty large saucepan (preferably cast iron), heat oil over medium-high heat. Add flour a little at a time and stir constantly until medium brown in color. Reduce heat to medium-low and add onions ...
From sportingchef.com


HOW TO MAKE OUR FAVORITE ST. LUCIA ‘SALT FISH ACCRAS’
2016-07-24 Step 2: Prepare The Batter Mix. Finely chop, grate, and add in all the ingredients above into a mixing bowl (except the flour, water and salt fish for now). Give it a good stir altogether and add in the boiled and drained salt fish. Now you can add the flour. And then you can start slowly adding in the water and stirring while doing so.
From oasismarigot.com


CREOLE COD RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Creole Cod Recipe are provided here for you to discover and enjoy ... Fish Stew Recipe Easy Easy Vegetable Recipes Easy Vegetable Recipes For Dinner Easy Meals With Few Ingredients Easy Recipes With Grocery List Almond Cookies Easy Tomatillo Recipes Easy Easy Cornbread Pudding Recipe Jiffy Sugar Cookies With Icing Easy …
From recipeshappy.com


HOW TO MAKE POISSON CREOLE OR CREOLE FISH RECIPE ...
2014-11-23 Take lime or lemon and cut in 2 halves. With one half clean the fish by rubbing while squeezing the juice inside and out. Rinse under cold water, pat dry and place in a shallow dish. Reserve the juice of the other half of lime or lemon. Season the …
From caribbeangreenliving.com


HOW TO MAKE SANCOCHE - DOMINICA CREOLE DISH
2011-10-21 Wash codfish, remove bones, add water and boil for 10-15 minutes. Drain and flake the codfish. Saute/fry onion, garlic, chive, peppers in oil. Add curry powder, stir well. Cook for about three (3) minutes. Add coconut milk, flaked codfish, black pepper. Stir and let simmer for about 5 minutes. Are you a lover of a lot of gravy?
From dominicaexplorer.com


SALT COD FRITTERS - RECIPE FROM THE ANTILLES | 196 FLAVORS
2015-10-23 Cover with water. Bring to a boil. In a bowl, crumble cod finely, and remove bones if any. Chop the 2 raw garlic cloves and the blanched garlic clove. Mix cod, garlic, chives, peppers and parsley. In a large bowl, pour the flour. Make a well and pour half of the milk in the center.
From 196flavors.com


HOW TO MAKE SALTFISH ACCRAS. - CARIBBEANPOT.COM
2011-10-05 In a large bowl, add the flour, baking powder, sugar, garlic, onion, pepper and all the herds we diced earlier. Give that a good stir, then add the shredded saltfish and give that another stir. Now add the egg and stir again. Finally… tart adding water and …
From caribbeanpot.com


FISH FILLETS CREOLE STYLE - BIGOVEN
Preheat oven to 400° Fahrenheit. Combine all ingredients, except fish, in a saucepan. Bring to a boil. Cover and reduce heat, simmer 25 minutes, stirring occasionally. Place fish in a baking dish, and bake uncovered, for 15 minutes or until fish flakes easily with a fork. Remove bay leaf.
From bigoven.com


FISH, CREOLE STYLE
24 lbs. cod or haddock 3 cups strained tomato 3 green peppers 11/2 cups oil 3 tablespoons onion. 1 1/2 cups barley flour 1 tablespoon salt 1 tablespoon sugar 3 tablespoons parsley 36 or more mushrooms. Have fish skinned and boned at market. Brush bottom of broiling pan very thoroughly with oil or drippings, lay fish in pan, and broil for ten or fifteen minutes.
From chestofbooks.com


HOMEMADE SALT COD - CHEZ US
2011-05-23 Put it in the fridge, and forget it for 48 hours. Remove the cod from the salt, rinse off with cold water, and pat dry; very dry. Wrap in a single layer of cheesecloth. Clean out the same glass dish, and dry well. Put the small metal rack in the dish, and set the cheesecloth wrapped cod on top of the metal rack.
From chezus.com


CREOLE FISH ETOUFFEE (STEW) | DUDE THAT COOKZ
2019-06-24 Cook for 10 minutes covered on medium heat. While onions are cooking, season cod with basil flakes, paprika and 1/2 tsp of black pepper. Cut into chunks. Add diced tomatoes, tomato paste, remaining seasonings and chicken stock to pan. Allow to cook for 5 minutes. Add fish to pan and cook covered for 15 minutes.
From dudethatcookz.com


SALTFISH ACCRA RECIPE - GREAT BRITISH CHEFS
2. Place the plain flour and baking powder in a bowl and whisk to combine. Whisk in the egg and the water to create a smooth batter, then add the garlic, pepper, scotch bonnet, parsley and red onion. Season with salt. 3. Preheat a deep pan of oil or deep-fat fryer to 170°C. 4.
From greatbritishchefs.com


COD FISH RECIPE - COD CREOLE
Combine celery, green pepper and onion in an 8" square microwave safe baking dish. 2. Cover with plastic wrap and microwave on high for 2 1/2 minutes or until just tender. 3. Mix tomato sauce with seasonings and add to dish. 4. Cover and microwave on high for 2 to 3 minutes. 5.
From lower-cholesterol-today.com


HAITIAN PATE - SALT COD PATTIES - GLOBAL KITCHEN TRAVELS
2014-02-06 As soon as it is cool enough to handle, flake the fish by hand. In a skillet, heat oil. Add onion, bell pepper, garlic and Scotch Bonnet. Saute until vegetables are softened. Add fish, parsley, lime juice salt. Mix and cook until thoroughly combined. Preheat oven to 400 F. Defrost puff pastry for about 15 minutes.
From globalkitchentravels.com


HOW TO MAKE SALT COD - GREAT BRITISH CHEFS
1. Wash and dry the fillet of cod. Mix together the salt and sugar. 2. Sprinkle half of the salt and sugar into a baking tray and lay the fish on top. 3. Cover with the remaining salt and sugar and pack tightly. 4. Cover with cling film and refrigerate for 24 hours.
From greatbritishchefs.com


Related Search