Baked Cod Portuguese Recipes

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PORTUGUESE BAKED COD FISH WITH POTATOES



Portuguese Baked Cod Fish With Potatoes image

Make and share this Portuguese Baked Cod Fish With Potatoes recipe from Food.com.

Provided by Chef Gorete

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

8 cod, loins (frozen)
salt & pepper
garlic powder
8 large potatoes, quartered
1 tablespoon paprika
3 garlic cloves, minced
1/2 teaspoon ground cumin
2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon piri-piri or 1/2 teaspoon hot sauce
1 tablespoon ketchup or 1 tablespoon tomato paste
1 onion, quartered
1/2 cup white wine
olive oil

Steps:

  • Preheat the oven to 375°F.
  • Season the frozen fish with salt, pepper & garlic powder and set aside.
  • In a large 9 x 13 pyrex dish or roasting pan, toss the potatoes, paprika, garlic cloves, salt, pepper, piri-piri sauce, cumin, onions, ketchup, wine and olive oil together.
  • Place the dish in the middle of the oven and bake for 35 minutes, or until the potatoes are almost tender, tossing regularly. Coat the fish with the sauce then place on top of the potatoes. Bake until the fish is tender and flaky (basting and turning 2 or 3 times) and potatoes are tender.

Nutrition Facts : Calories 995.7, Fat 4.1, SaturatedFat 0.9, Cholesterol 198.7, Sodium 1502.9, Carbohydrate 135.2, Fiber 17.5, Sugar 8.3, Protein 98

PORTUGUESE COD FISH CASSEROLE



Portuguese Cod Fish Casserole image

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

2 pounds salted cod fish
5 large potatoes, peeled and sliced
3 large onions, sliced
¾ cup olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 ½ teaspoons crushed red pepper flakes
1 teaspoon paprika
3 tablespoons tomato sauce

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

COD PORTUGUESE



Cod Portuguese image

The Portuguese are great fish eaters, situated as they are right on the rich Atlantic sea board. One of their favourite fish is cod, but you can use any other white fish in this recipe.

Provided by CulinaryQueen

Categories     Portuguese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 green pepper, diced
1 (14 ounce) can chopped tomatoes
1 teaspoon paprika
1 orange, juice of
4 (6 -8 ounce) cod fish fillets, skin removed
salt and pepper, to taste
1 tablespoon fresh parsley, chopped

Steps:

  • Heat the oil in a heavy fry pan and saute the onion, garlic and pepper for about 5-7 minutes until softened.
  • Add the tomatoes, paprika and orange juice. Season, stir well and simmer for a further 5 minutes.
  • Lay the fish fillets on top, cutting them to fit the pan if necessary.
  • Season lightly, cover and simmer gently for 12-15 minutes or until the fish is cooked but still firm.
  • Transfer to serving dishes and sprinkle with parsley.
  • Serve.

BAKED COD PORTUGUESE



Baked Cod Portuguese image

Make and share this Baked Cod Portuguese recipe from Food.com.

Provided by English_Rose

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 ounces unsalted butter
2 lbs cod fish fillets, skin on, cut into 4 pieces
1 large onion, cut into quarters and sliced finely
4 plum tomatoes, skinned, seeded and chopped
4 sun-dried tomatoes packed in oil, drained and finely chopped
1 1/4 cups fish stock
1/2 cup white wine
2 tablespoons fresh parsley, chopped
salt & freshly ground black pepper
parsley, to garnish

Steps:

  • Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
  • Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
  • Add the onion to the dish and fry gently for 5 minutes, until softened.
  • Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
  • Preheat the oven to 400°F.
  • Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
  • Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
  • Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
  • Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs and serve.

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