Baked Portuguese Cod With Sweetcorn Mash Recipe 55

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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

BAKED COD PORTUGUESE



Baked Cod Portuguese image

This is super simple and makes for a quick and easy supper, it can be made with any firm white fish.

Provided by momaphet

Categories     Portuguese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 green pepper, cored and chopped
1 (14 ounce) can tomatoes, chopped
2 teaspoons paprika
4 cod steaks or 4 fillets
chopped fresh parsley (to garnish)
salt, pepper, garlic powder to taste

Steps:

  • Preheat the oven to 375F or 190C and grease an ovenproof dish.
  • Sprinkle the cod with salt, pepper and garlic powder then set aside.
  • Fry the onion, garlic and pepper in a pan to soften. Add the tomatoes and paprika and simmer for about 5 minutes until the sauce is thickened. Taste and add salt and pepper if required.
  • Put your cod in the dish, pour the tomato sauce over and bake in the oven for about 20 minutes until the cod is cooked. Sprinkle the parsley over and serve.

Nutrition Facts : Calories 100.1, Fat 7.2, SaturatedFat 1, Sodium 8.2, Carbohydrate 9, Fiber 2.6, Sugar 4.6, Protein 1.7

CODFISH WITH CREAM



Codfish with Cream image

This a traditional Portuguese way of cooking codfish, from the capital city of Lisbon. In a country with a large tradition of making codfish in several ways, this is, for me, the most delicious and sinful way of eating this wonderful fish. Taste it and you will see!

Provided by Rita Machado

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT1h30m

Yield 4

Number Of Ingredients 14

12 ounces dried salted cod fish
vegetable oil for frying
4 large potatoes, peeled and cut into very small cubes
½ cup olive oil
1 large onion, sliced thin
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup hot milk
1 pinch ground nutmeg
1 ⅓ cups heavy cream
salt and ground black pepper to taste
⅔ cup heavy cream
1 ounce grated Parmesan cheese

Steps:

  • Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
  • Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
  • Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
  • Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
  • Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

Nutrition Facts : Calories 2265.7 calories, Carbohydrate 76.8 g, Cholesterol 311.1 mg, Fat 189.6 g, Fiber 8.9 g, Protein 68.9 g, SaturatedFat 49.8 g, Sodium 6200.2 mg, Sugar 7.6 g

BAKED PORTUGUESE COD WITH SWEETCORN MASH RECIPE - (5/5)



Baked Portuguese Cod with Sweetcorn Mash Recipe - (5/5) image

Provided by ShannonB

Number Of Ingredients 9

For the sweetcorn mash:
6 medium tomatoes, chopped
1 large onion, finely chopped
2 cloves garlic, minced
Juice of 1 lemon
4 thick fillets or steaks of cod, skin removed
600 g potatoes, peeled and cubed
2 tbsp skimmed milk
2 small tins sweetcorn, drained (or equivalent frozen corn)

Steps:

  • 1) Preheat oven to 190 degrees C. 2) To make the mash, boil potatoes and mash with the milk. Stir in the sweetcorn and season with salt and pepper. Transfer to a serving dish and keep warm. 3) Cook the tomatoes, onion and garlic in cooking spray until soft but not brown. Add the lemon juice. 4) Spoon a little of the mixture into an ovenproof dish and lay the cod on top. Season them with salt and pepper and spoon on the remaining sauce. Cover with a lid or foil and bake for 20-25 minutes or until fish is cooked. 5) Serve the fish sprinkled with parsley on a bed of sweetcorn mash, accompanied by green beans or other green vegetable.

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