SALT COD SALAD
Steps:
- Rinse the fish under cold running tap water and remove any skin or fish bones that are visible if necessary.
- Steam the salt cod for 6 to 8 minutes. I used my KitchenAid Cook Processor for that. If you don't have a steamer, you can use a pasta pan. Place the fish in the pasta basket, add some water to the pan, put a lid on it and then place the pan over medium-high heat for about 10 minutes.
- The salt cod should be flakey and cooked through in the end. Remove it from the steamer (or pasta basket) and then tear it into bite-size bits. Transfer the to a large mixing bowl.
- Chop the tomato into 4 bits and deseed it under cold running tap water. Let the tomato drain a bit on a clean kitchen towel and then chop it up finely. Then add the diced tomato to the salt cod in the bowl.
- Stir the fish and tomatoes carefully. Chop the fresh herbs finely and add them as well. Season the salad with a pinch of pepper and salt as well.
- Add the caper berries (or capers) and the lemon juice.
- Drizzle the salad with a good glug of the olive oil.
- Stir the salad gently. Then check the seasoning and add extra pepper, salt or lemon juice to taste if necessary. Place the cod salad in the fridge for another 30 minutes. Serve cold.
Nutrition Facts : Calories 231 kcal, ServingSize 1 serving
PORTUGUESE RICE AND SALT COD SALAD
Provided by Emeril Lagasse
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large saute pan, heat 3 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until golden, about 3 to 4 minutes. Add the garlic, green onions, parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes, stirring constantly. Remove from the heat and turn into a mixing bowl. Add the rice and lemon juice, mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Reseason, if necessary. Lay the lettuce on the bottom of a platter. Spoon the rice salad on top of the lettuce. Garnish with the eggs and green olives.
MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
Steps:
- Soak the dried salted cod in cold water for 24 hours, changing the water several times.
- Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
- In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
- Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
- Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
- Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
CATALAN SHREDDED SALT COD SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- To prepare the salt cod, rinse it well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 5 or 6 times, until softened and mild (24 to 48 hours, depending on how stiff and salty it was to begin with).
- Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes. Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
- Drain and press the cod with your fingers to extract as much water as possible. Shred the cod by hand into thin strips and transfer it to a large bowl. Add the pepper rings, onion, and tomato to the bowl and toss together gently. In another bowl, combine the oil, vinegar, garlic, pepper, and if desired, a little salt (the salt cod is usually still quite salty; taste it to determine if the vinaigrette needs any salt). Whisk the vinaigrette together until thoroughly blended. Using your hands, toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hardboiled egg. Scatter the oregano over the dish.
SALT COD SALAD
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix juice, vinegar and oil in a large bowl; whisk until well combined. Season to taste with salt and pepper, and toss in salad greens. Transfer salad to a serving bowl or plate.
- Chop the salt cod with a knife, and then shred it with your fingers. Toss the cod, orange, tomato, olives and parsley together, and arrange on top of the salad greens. Serve.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 73 grams, SaturatedFat 3 grams, Sodium 8064 milligrams, Sugar 4 grams
SALT COD SALAD
This is an odd-sounding salad, but everyone who tastes it loves it. The saltiness of the bacalao, salt cod, which is not overwhelming as long as you've handled it properly, is balanced by the other flavors, and the crunch of vegetables is a welcome addition.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Mix the lemon juice and vinegar in a large bowl; whisk in the oil in a slow, steady stream until well combined. Season with salt and pepper and toss in the salad greens. Transfer the salad to a serving bowl or plate.
- Toss the salt cod, orange, tomato, olives, and parsley together and arrange on top of the salad greens. Serve immediately.
BEAN AND SALT COD SALAD WITH ARUGULA AND CAPERS
Provided by Mark Bittman
Categories weekday, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine beans, capers and salt cod in a bowl. Taste and add pepper and, if necessary, salt.
- Whisk lemon juice and oil together, along with the shallot and a little salt and pepper, until smooth and well combined. (You can use a small blender instead of a whisk.) Taste, and add more lemon juice or olive oil as necessary. Toss about half with the arugula in a large bowl. Add parsley to salt cod mixture, and toss.
- To serve, put a portion of arugula on a plate. Top with a portion of salt cod mixture, and spoon some remaining dressing over all.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 2176 milligrams, Sugar 2 grams
SALT COD FISH SALAD
This is a wonderful salad for the summer. It is a meal all on its own. I some times like to change it around a bit, so instead of potatoes, I will at times substitute the potatoes for chickpeas or black eye beans. This is why I love this salad you can change it around to your own liking, as long as you use the main ingredient, cod, onion, olive oil, and the vinegar, the rest you can add anything. This is one of my favourite ways. In the olden days this would be a poor mans dish, people had to make do with very little, with what ever they had on hand. They had to grow everthing, and only bought what was a necessity, like fish, for here in Portugal back then fish was for the poor. Times have changed and no longer is this a poor mans dish, but rather a dish that can be savored by anyone in general, rich, or poor! I do hope you will give it a try, salted cod may not have a great smell, (LOL) But the taste is wroth it! P.S. In this recipe do NOT cook the cod. of making it
Provided by Mia 3
Categories One Dish Meal
Time P1DT50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- First soak your cod 24 hours, changing the water 3-4 times.
- Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl.
- Meanwhile cook the potatoes with the skin in salted boiling water.
- Also boil your eggs.
- When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs.
- Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely.
- Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters.
- Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste.
- Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).
Nutrition Facts : Calories 584.9, Fat 24.1, SaturatedFat 4.1, Cholesterol 233.1, Sodium 239.4, Carbohydrate 50.2, Fiber 6.8, Sugar 4.7, Protein 41.5
SALT COD SALAD
Try this special holiday Salt Cod Salad recipe. It's perfect for Christmas Eve or anytime! No worries if you've never cooked dried salt cod; we've got some tips to make this Salt Cod Salad turn out wonderfully.
Provided by My Food and Family
Categories Beans
Time 20m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 12
Steps:
- Mix dressing and paprika. Combine next 6 ingredients in large bowl. Add dressing mixture; mix lightly.
- Spoon onto lettuce; top with olives and eggs.
- Serve with crackers.
Nutrition Facts : Calories 410, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 140 mg, Sodium 1240 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 32 g
SALT COD FISH SALAD
Another of Gma's recipes...Gpa's favorite salad. Goes well with boiled sweet potatoes and/or Yucca.
Provided by l0ve2c00k
Categories Puerto Rican
Time 4h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak cod fish in water for about 4 hours. Drain well and boil for 15 minutes. Discard skin and bones.
- Arrange cod fish in platter. Garnish with onions and tomatoes.
- Combine seasoning ingredients, pour over fish. Mix well. Serve cold.
Nutrition Facts : Calories 880, Fat 57, SaturatedFat 8.1, Cholesterol 172.4, Sodium 8270, Carbohydrate 16, Fiber 3, Sugar 7.9, Protein 73.3
SALT COD, POTATO, AND STRING BEAN SALAD
Steps:
- Place the salt cod in a small saucepan, and add water to cover. Bring the water to a simmer, 1 to 2 minutes, just to refresh the cod and remove any last traces of saltiness. Drain, pat the cod dry, and set aside.
- Slip the potatoes into a pot with water, cover, and bring to a simmer. Cook until tender; then remove the potatoes and let cool slightly. Peel and cut them into 1-inch chunks, and toss into a serving bowl.
- In the meantime, bring a pot of salted water to a boil, and add the green beans. Boil until crisp-tender, about 6 minutes, drain, let cool, then add to the bowl with the potatoes.
- Scatter the red onion and pepper into the serving bowl. Season with the salt and peperoncino flakes, drizzle with the olive oil and vinegar, and toss well.
- Flake the cod in big chunks over the top of the bowl, and toss gently one more time, taking care not to break up the pieces of fish too much.
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