Cod Potato Casserole Recipes

CREAMY COD AND POTATO GRATIN

Steps:

• Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
• While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
• Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
• Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
• Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
• Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
• Pour in lemon juice and turn off the heat; stir for about 30 seconds.
• Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
• Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
• Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
• Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

BOSTON SALT COD, POTATO, AND ONION CASSEROLE

Steps:

• Place the cod in a large glass bowl, add enough cold water to cover; soak at least 12 hours, changing water twice; drain and pat dry.
• In a small saucepan, melt the butter over medium heat; add in the onion and garlic; stir 1 minute.
• Add in about 2 tablespoons flour and stir for 1 minute.
• Add in broth and whisk until the mixture is smooth; add in half-and-half; season with pepper and continue to whisk until the sauce thickens, about 3 minutes; then remove from heat.
• Preheat oven to 350°; grease a 1 to 1 ½ quart casserole.
• Cut the cod into ¼-inch strips; dredge in remaining flour, tapping off excess.
• In a large skillet, heat the oil over medium heat; add the cod, cook 1 minute on each side; drain on paper towels.
• Peel the potatoes, cut into thin discs, and arrange half the discs over the bottom of the casserole.
• Layer half the cod over the potatoes and pour half the sauce over the top.
• Repeat with the remaining potatoes, cod, and sauce.
• Sprinkle cheese over the top; cover and bake 1 hour.
• Uncover and bake until nicely browned, about 25 minutes.

COD, POTATO, AND FENNEL CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
• Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
• Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
• Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

CODFISH AND POTATO CASSEROLE

Steps:

• 1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.
• 2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness.
• 3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and sauté the onions until barely brown. Add the garlic and cook a minute more. Set aside.
• 4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices.
• 5. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted.
• 6. To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.