Cod Fish Casserole Portuguese Style Food

PORTUGUESE COD FISH CASSEROLE

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.

PORTUGUESE COD CASSEROLE

Steps:

• Soak a 3-litre (3-quart) terracotta baking dish and its cover in water for about 15 minutes. If you are not using a terracotta dish, preheat the oven to 200°C (400°F) with the rack in the middle position (see note).
• In a skillet over medium heat, caramelize the onions in oil. Season with salt and pepper. Add the garlic and continue cooking for 1 minute. Set aside.
• Remove the terracotta dish and cover from the water.
• Cover the bottom of the dish with one quarter of the potato slices.
• Add half the tomatoes and olives. Season with salt and pepper.
• Cover with another quarter of the potatoes. Cover with the onion and garlic mixture.
• Cover with another quarter of the potatoes, and then lay the fish on top. Season with salt and pepper. Cover with the remaining potatoes, tomatoes and olives.
• Add the broth. Adjust the seasoning.
• Cover the dish and place it in the centre of the oven. Turn the oven on to 200°C (400°F). Bake until the potatoes are tender, about 1 1/4 hours. Let stand for 15 minutes and serve.
• *Note: If you do not have a terracotta dish, you can use any ovenproof covered baking dish. In that case, preheat the oven and reduce the cooking time to about 1 hour.

COD FISH CASSEROLE (PORTUGUESE STYLE)

Steps:

• Boil fish until cooked drain and mince using care to remove all the bones.
• Boil potatoes and collards together until the potatoes are cooked but still firm.
• Fry onions in 1/2 cup of olive oil until slightly browned then add tomatoes and fry for 5 min.
• Now in a baking dish layer potatoes and collards, fish, onions and tomatoes, potatoes and collards, fish, onions and tomatoes.
• Drizzle with remaining oil and what's left from frying onions.
• Bake 350 degrees for 1 hour.

MARIA'S PORTUGUESE BACALAU

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.

BACALHAU A GOMES DE SA (PORTUGUESE SALTED COD CASSEROLE)

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large sauté pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Sauté until slightly golden, about 6 minutes.
• Preheat the oven to 350ºF.
• Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
• Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, paprika and parsley.
• Yield: 4 to 6 servings.

SEAFOOD (PORTUGUESE COD CASSEROLE) RECIPE

Steps:

• 1 soak terracotta dish for 15 minutes 2 in a skillet over medium heat, caramelize the onions in oil. Season with salt and pepper Add garlic and continue cooking for 1 minute Set aside 3 remove terracoota dish from water 4 cover bottom of a dish with one quarter of the potato slices Add half the tomatoes and olives Season with salt and pepper Cover with another quarter of the potatoes Cover with onion and garlic mixture, Cover with another quarter of potatoes and then lay the fish on top Season with salt and pepper Cover with remaining potatoes, tomatoes and olives Add the broth Adjust seasoning 5 cover the dish and place it in the centre of the oven Turn oven on to 400F Bake until the potatoes are tender About 1 1/4 hour Let stand for 15 minutes and serve

COD PORTUGUESE

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.