Portuguese Smothered Cod Food

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 SMOTHERED COD

Steps:

• Put 1/2 tablespoon of the olive oil in a large pot over low heat, add the sausage and cook until lightly browned, about 10 to 15 minutes. Add the garlic and kale, season lightly with salt and pepper, stir and cover the pot. After 10 minutes, add 2 cups of water and continue cooking, covered, until the kale is soft, about 45 minutes. Discard the sausage.
• Preheat the oven to 350 degrees. Coat the bottom of a baking dish, large enough to hold the fillets in one layer, with the remaining olive oil. Arrange the potato slices, overlapping them to make four narrow beds on which the cod fillets will rest. Season lightly with salt and pepper. Place a cod fillet on each bed, squeeze the juice from half the lemon over the fillets and season lightly with salt and pepper. Cover each fillet with a quarter of the kale and sprinkle with lemon juice.
• Combine the wine and the broth and pour into the dish. Cover with foil and bake until the fish is cooked through and the potatoes are tender, about 25 minutes.

PORTUGUESE SMOTHERED COD

Steps:

• Heat olive oil; add sausage; add garlic.
• Add kale and cook down.
• In a casserole layer the thinly sliced potatoes in bottom.
• Make 4 beds; put cod on top of potato layer; salt and pepper to taste.
• Divide kale mixture 4 ways; top the cod.
• Juice the lemon over the cod.
• Pour wine and fish stock around.
• Cover with foil paper.
• Bake 30 minutes at 400 degrees Fahrenheit.

QUICK BAKED COD IN CHEESE SAUCE

Steps:

• If using salted cod, wash the fillets to remove excess salt. Then, soak fillets in plain water (enough to cover) for 24-48 hours in the fridge. Change the water every 8 hours. Remove skin and de-bone fillets. If using non-salted cod, skip this step.
• Preheat the conventional broiler, positioning the broiler rack approximately 6 inches from the source of heat.
• Pan-Fry Cod Fillets: pat dry the cod fillets with paper towel very well; otherwise they'll stick to the pan. Season both sides with salt, pepper, and paprika, rubbing well. If desired, dredge in a little flour and shake to remove excess.
• Heat a 10-inch cast iron skillet over high heat. Once pan is hot, add 2-3 tbsp oil and tilt pan to distribute oil. Add the cod fillets seasoned side down and sear for 2-3 minutes. Cook them in batches so as to not overcrowd pan.
• If necessary, add remaining oil. Then flip the cod fillets and cook for another 2-3 minutes.
• Prepare Mornay Sauce or Cheese Sauce: melt the butter over medium heat in a saucepan.
• Add the flour and cook, whisking constantly, until obtaining a pale yellow roux (about 1 minute). Don't let the roux brown!
• Slowly whisk in the milk, stirring constantly, until the sauce thickens (about 6-7 minutes).
• Season with the salt, pepper and nutmeg. Whisk in 2 cups cheeses until melted. If necessary, thin the sauce with a little milk..
• Pour sauce over fish fillets. Sprinkle on 1/2 cup yellow cheddar cheese.
• Broil the dish in the cast-iron skillet for about 3-5 minutes, or until cheese melts and turns golden brown. Remove from the oven, top with salsa, and serve immediately.
• NOTE: For the salsa, simply mix tomatoes, olives, jalapeno, and herbs together in a bowl. Drizzle in a little bit of olive oil and mix in a little bit of white wine vinegar if desired.