Cod Portuguese Food

COD WITH POTATOES

Steps:

• Peel and wash the potatoes. Cook the potatoes in a saucepan with water seasoned with salt. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook for about 15 to 20 minutes. When the potatoes are almost cooked, add the cod and cook about 6 to 7 minutes. Turn off the heat and drain the potatoes and the cod with a skimmer.
• Remove the skin and bones to the cod and flake it with a fork. Cut the potatoes in pieces and set aside.
• In a saucepan, add the olive oil, onion cut into slices, peeled tomatoes cut into chunks and cook over low heat until the tomato start to break down, stirring occasionally. Add the flaked cod and the potatoes, season with pepper and chopped coriander and mix gently.
• Turn off the heat and serve with a good red wine.

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.

PORTUGUESE BACALHAU à BRáS (SALT COD AND POTATOES)

Steps:

• Note: Soak Cod fish in water overnight.
• Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes. Drain and let cool. Once Cod has cooled, flake it.
• Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary.
• Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven.
• Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes. remove bay leafs from pan (discard).
• add garlic, onions (pepper flakes if using) to the pan and saute until onions begin to soften.
• add the parsley and let saute a bit.
• add flaked Cod and keep tossing until Cod gets warm.
• add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs.
• Once you are done with your Cod and eggs mixture.
• Combine fries with Cod mixture.
• add olives if using.
• taste, add salt and black pepper if needed.
• when serving squeeze lemon juice from a slice of lemon ontop.
• add dash of tabsco sauce if using.
• Enjoy.

BAKED COD PORTUGUESE

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.

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.

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.

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.

SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA

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 saute 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. Saute until lightly golden, about 6 minutes.
• Preheat the oven to 350 degrees F.
• 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, and parsley.