CODFISH WITH CREAM
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
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
PERFECT TEN BAKED COD
Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!
Provided by Pam
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
- Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
- Coat both sides of cod in melted butter in the baking dish.
- Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
- Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g
FISH WITH CREAM SAUCE
This recipe is the easy entree to prepare when you want something nutritious and quick for your family. Even people who don't like fish enjoy this satisfying dish. A sour cream sauce complements the mild-flavored fish.-Tiffany Taylor, St. Petersburg, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, toast bread cubes in butter until golden brown; set aside. In a large resealable plastic bag, combine the flour, salt and pepper. Add fish, one fillet at a time; shake to coat. , Place in a greased 13-in. x 9-in. baking dish. Slowly pour milk over fillets. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Spoon sour cream over fillets. Top with the reserved bread cubes. Bake 5 minutes longer or until heated through.
Nutrition Facts :
CODFISH IN GINGER SOY CREAM
Provided by Next Iron Chef All Star: Beau MacMillan
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the teriyaki sauce: In a medium saucepan over high heat, add the soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger. Stir to combine and bring it to a boil. Cook for 3 to 4 minutes. Mix the cornstarch with 1 tablespoon of water to form a slurry and add it to the boiling mixture. Cook and stir until the sauce thickens. Reduce the heat to low and keep warm.
- Season the codfish with salt and pepper, to taste. Dust the fillets lightly with flour, shaking off any excess. In a large skillet over medium-high heat, add a thin layer of oil. When the oil is hot, add the codfish and cook until it's browned on both sides and cooked through, about 8 minutes. Remove the fish to a plate and keep warm. Cook the scallions in the same pan, adding more oil if necessary, until they are browned and have softened slightly.
- Heat another saucepan over medium-high heat, add a thin layer of oil, and cook the ginger and chile pepper until they are softened, about 2 minutes. Carefully pour in the white wine and cook until it has almost evaporated. Stir in the heavy cream and reduce it by half. Pour in a 1/2 cup of the teriyaki sauce. Add the mussels, cover, and cook until the mussels have opened, about 5 minutes.
- Put 2 scallions on each serving plate and arrange a piece of fish on top. Add a few mussels and spoon over some of the cream sauce. Drizzle each plate with extra teriyaki sauce and garnish with chervil leaves.
FISH WITH CREAMY LEEKS
Provided by Maggie Ruggiero
Categories Fish Christmas Low Carb Quick & Easy Low Cal Low Sodium Leek Fall Winter Healthy Sour Cream Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together sour cream and flour.
- Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
- Stir in sour-cream mixture and remaining 1/3 cup water.
- Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
CREAMED CODFISH WITH BACON AND ONION
This recipe is from Frank Melseth, SandPoint Alaska. He is the Captain of a fishing boat. He shared the recipe in National Fisherman, a commercial fishing publication. He said the crew loves it and it is easy to do. I use an applewood smoked bacon and have made it a dozen times.
Provided by D J8267
Categories Winter
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute the chopped bacon and onion for about 10 minutes over medium heat.
- Add salt and peppered cod to pan, moving the bacon and onion mixture around the fillets, reduce heat a little and turn the cod over in about 5 minutes.
- Continue to cook the cod until it flakes easy.
- Remove the cod, bacon, onions to a warm serving dish, and set aside, covering the fillets.
- Reduce the heat to low and add flour and butter, stirring to brown the flour.
- Add the milk and stir until it makes a thick brown gravy.
- Ladle gravy over fillets and bacon, onion mixture.
- Potatoes or rice go well with this dish.
- Have the fishmonger cut the blood line from the fish-and I use an applewood smoked thick bacon.
Nutrition Facts : Calories 390.4, Fat 20.9, SaturatedFat 10.3, Cholesterol 121, Sodium 341.6, Carbohydrate 12.6, Fiber 0.7, Sugar 1.6, Protein 36.5
ENCA MELLO'S CREAMED SALT COD
Provided by Jean Anderson
Categories Milk/Cream Fish Seafood Cod
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Soak the salt cod in the refrigerator 24 hours (or better yet, 48 hours) in several changes of cold water. (Keep the bowl covered so the whole refrigerator doesn't smell of fish.) Drain the cod, rinse, and drain well again. Remove bones and skin, and with your fingers pull the cod into small shreds; set aside.
- In a large heavy skillet set over very low heat, sauté the onion in 3 tablespoons of the olive oil about 15 minutes until very soft and golden, stirring now and then. Meanwhile, stir-fry the potatoes in the remaining oil in a second large heavy skillet over moderately low heat about 2 minutes until they begin to color; add the water, turn the heat to its lowest point, cover, and cook 15 minutes; set off the heat and reserve, still covered. As soon as the onions are softly golden, mix in the cod and 1/2 cup of the milk, cover, and cook over lowest heat, stirring occasionally, 30 minutes.
- While the cod cooks, prepare a white sauce: Melt the butter in a small heavy saucepan over moderate heat and blend in the flour; add the remaining milk and heat, stirring constantly, until thickened and smooth - about 3 minutes. Blend in the white pepper and reserve.
- When the cod has only 10 minutes more to cook, preheat the oven to very hot (450°F.). When the cod is done, mix in the potatoes, white sauce, and cream. Transfer to a buttered shallow 3-quart earthenware casserole or au gratin pan. Bake uncovered for 15 minutes, lower the oven temperature to moderate (350°F.), and bake uncovered 25 minutes longer or until bubbly and tipped with brown. Serve at once with a tartly dressed salad of crisp greens and, to complete the meal, a light dessert of fresh fruit. Portuguese wines available here that would complement the salt cod nicely would be such authoritative dry reds as Dão Grão Vasco or a well aged Colares. The Portuguese always prefer to sip tinto (red wine) with bacalhau, which they consider too rich and heavy for white wines.
PROVINCETOWN CREAMED CODFISH
Dried salt codfish a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines. The ingredient and the dishes made from it are known by many names, for example baccalà, bacalhau, bacalao, bacallà, morue, klippfisk/clipfish, and saltfiskur. This recipe is delicious served over toast points or in baked potato shells and garnished with whipped potatoes. For additional color, add some peas to the creamed mixture. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Kid Friendly
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Flake codfish.
- Melt the butter, add flour and stir until well incorporated; add hot milk and pepper.
- Stir over medium heat until boiling.
- Add fish and beat well.
- Add beaten egg yolk and stir well.
- Serve at once.
- **Variation: Add 3 hard-cooked eggs, chopped, to the creamed fish before filling the potato shells. Add mashed potato, brush with melted butter and place under hot broiler until golden.
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