Cod And Mashed Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

IRISH COD PIE TOPPED WITH MASHED POTATOES

A Hearty Seafood, Irish Dish. Comfort food. An good, easy one dish meal.Try garlic mashed potatoes or my Mashed potatoes and cauliflower with roasted garlic I make this so to disguise cauliflower. recipe #47281

Provided by Rita1652

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7



Irish Cod Pie Topped With Mashed Potatoes image

Steps:

  • Place cod fillets in the bottom of a 8x8x2 buttered oven dish.Place dish on a cookie sheet pan because there will be sauce that escapes and runs down the outside of the casserole dish.
  • Make a cheese sauce by mixing 2 oz each of butter and flour, 1/2 liter of milk and 3 1/2 oz grated cheese cook till slightly thickened: pour over fish.
  • Top with mashed potatoes sprinkle grated cheese over them and dot with butter.
  • Bake in a hot oven (450 F) for 25-30 minutes, until the potatoes are golden brown.
  • Optional -- I just made this again and put in 2 sliced scallions into the cheese sauce after it was cooked{step #2}.Garnish with scallions.
  • Optional -- 1/2- 1 cup peeled and deviened Shrimp added unto the fish gives some added flavor as well!

Nutrition Facts : Calories 544, Fat 26.2, SaturatedFat 15.9, Cholesterol 135.9, Sodium 910.8, Carbohydrate 37.8, Fiber 2.4, Sugar 2.1, Protein 38.3

2 lbs skinless cod fish fillets, making sure all bones are removed
2 ounces butter
2 ounces flour
1/2 liter milk
5 ounces grated cheese
4 cups mashed potatoes
4 tablespoons softened butter

MORUE ET SA PUREE (SALT COD AND MASHED POTATOES)

Susan Herrmann Loomis describes this dish as looking like the Matterhorn showered with green. It's basically a mound of mashed potatoes, topped with poached flakes of fish, topped with a sizzling mixture of hot olive oil, garlic and fresh parsley. Together with a simple green salad and a glass of good rose, it's a wonderful French farmhouse meal. Depending on your taste and the salt cod you have, the fish should soak for at least a day, and perhaps as much as two.

Provided by Chef Kate

Categories     European

Time P2DT40m

Yield 4-6 serving(s)

Number Of Ingredients 11



Morue Et Sa Puree (Salt Cod and Mashed Potatoes) image

Steps:

  • Prepare the cod.
  • Soak the fish in water for at least 24 and preferably 48 hours, changing the water three to four times each day.
  • Drain fish, rinse well.
  • Steam potatoes until done, 20 to 25 minutes.
  • Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high.
  • Add bay leaves, thyme, peppercorns and the cod (broken into several pieces.
  • Bring to a boil over medium-high heat.
  • Reduce heat to medium and allow to simmer until fish flakes easily if lifted with a flat-ended spatula (about 20 minutes).
  • Drain the potatoes and mash with the butter until smooth, seasoning with sea salt to taste and plenty of fresh ground pepper.
  • Place potatoes in a wide, shallow serving platter and keep hot.
  • Remove fish from broth and flake over the top of the potatoes.
  • Mince the parsley and garlic together.
  • Sprinkle the potato/fish with the garlic and parsley mixture.
  • Heat olive oil in a small saute pan over medium heat until oil is very hot and pour hot oil over the parsley and garlic which will sizzle and steam.
  • Serve immediately.

Nutrition Facts : Calories 1534.6, Fat 40, SaturatedFat 8.8, Cholesterol 446.2, Sodium 19969.3, Carbohydrate 66.7, Fiber 8.5, Sugar 4.6, Protein 186.2

2 1/2 lbs salt cod fish
3 lbs russet potatoes, peeled
3 cups dry white wine
2 bay leaves (preferably fresh)
5 sprigs fresh thyme or 1/4 teaspoon dried thyme
5 black peppercorns
2 tablespoons unsalted butter
salt & freshly ground black pepper
3 garlic cloves, coarsely chopped
2 cups flat leaf parsley, leaves only, loosely packed
1/2 cup olive oil

COD CROQUETTES, SWEET RED PEPPER GRAVY, AND MASHED POTATOES WITH SPINACH

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 21



Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach image

Steps:

  • Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
  • Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
  • Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
  • Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
  • Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
  • Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
  • To serve, pile spinach mashers on plates and top with patties and gravy.

3 large starchy potatoes, peeled and cut cubed
Salt
1 lemon
1 1/4 pounds fresh cod fish
1/4 cup vegetable oil, eyeball it
2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full
2 ribs celery and their greens, finely chopped
1 small yellow skinned onion, peeled and finely chopped
2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs
3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful
Black pepper
1 egg
2 cups plain bread crumbs
4 tablespoons butter
1/2 red bell pepper, finely chopped
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups chicken stock
1 clove garlic, finely chopped
1/4 cup cream or half-and-half
1 pound triple washed spinach leaves, stemmed and chopped

COD AND MASHED POTATOES

Provided by Dena Kleiman

Categories     dinner, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 20



Cod and Mashed Potatoes image

Steps:

  • To prepare the potatoes, place them in a large heavy pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook, uncovered, until tender, about 30 minutes. Remove with a slotted spoon, peel potatoes and mash in a bowl with butter, milk, salt, pepper and chives. Cover with foil and keep warm in a low oven.
  • Prepare the sauce. In a saucepan warm the olive oil over medium-low heat. Add onion and saute until onion caramelizes, turning light golden, about 15 minutes. Add garlic and tomatoes and saute until liquid evaporates, about 5 minutes. Add wine and cook until sauce reduces by half. Add chicken broth and bouquet garni, then simmer on low heat uncovered for 20 minutes, or until sauce is thick. Cover and remove from heat.
  • If desired, cut leeks in half lengthwise, then halve again into quarters. Wash with cold water and dry completely. Heat peanut oil in a large heavy pot or straight-sided saucepan until the oil registers 275 on a deep-fry thermometer (the oil should not be so hot that it is close to smoking). Fry leeks a few at a time, until golden brown, about 5 minutes a batch. Remove with slotted spoon to drain on paper towels or paper bags.
  • To cook fish, heat the olive oil and butter in a saucepan, preferably nonstick, over medium. Season fish with salt and pepper and fry 3 minutes a side, turning once. Remove from heat.
  • Reheat sauce over medium heat until hot. Remove bouquet garni. To serve, mound mashed potatoes on platter, top with fish fillets, sauce and leeks.

6 medium-size potatoes, scrubbed
4 tablespoons butter
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
3 tablespoons olive oil
1 large onion, peeled, cut in half lengthwise and sliced thin
3 garlic cloves, minced
2 ripe tomatoes, peeled and diced
4 cups dry white wine
2 cups chicken broth
1 bouquet garni (1 sprig thyme, 1 sprig parsley, 2 bay leaves, tied together)
1 pound leeks, green part and roots discarded
1 quart peanut oil
2 tablespoons olive oil
1 tablespoon butter
4 8-ounce cod fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

PAN SEARED CILANTRO CRUSTED COD WITH HORSERADISH MASHED POTATOES WITH CARAMELIZED ONIONS AND SAUTEED PATTYPAN SQUASH

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18



Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sauteed Pattypan Squash image

Steps:

  • Mashed Potatoes: Heat butter in a large skillet over medium heat. Add the onions and cook slowly until deep golden color. Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer. Cook potatoes in a large pot of salted water until soft. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper. Place potatoes in a bowl and top with the onions.
  • Squash: Heat oil in a medium saute pan. Add squash and saute until just cooked through. Add butter and cook until melted. Add parsley and season with salt and pepper to taste.
  • Pan Seared Cod: Preheat oven to 375 degrees F. Heat oil in a large saute pan. Season cod on both sides with salt and pepper. Dredge skin-side in cilantro. Place cod, cilantro-side down in the oil and saute until lightly golden brown. Turn the fish over and place in the oven and continue cooking for 3 to 4 minutes until just cooked through.

4 tablespoons unsalted butter
3 large onions, finely sliced
3 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
6 russet potatoes, peeled and cut into 1-inch dice
6 tablespoons unsalted butter
1 cup heavy cream
3 tablespoons prepared horseradish
2 tablespoons olive oil
12 pattypan squash
2 tablespoons unsalted butter
3 tablespoons finely chopped fresh parsley
Salt and pepper
2 tablespoons olive oil
4 cod fillets, about 6 to 7 ounces each
Salt and freshly ground pepper
1/2 cup finely chopped cilantro

ROASTED COD AND POTATOES

When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 4



Roasted Cod and Potatoes image

Steps:

  • Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
  • Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
  • Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram

4 or 5 medium potatoes, 2 pounds or more
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

ROASTED COD ON SAFFRON MASHED POTATOES

Categories     Milk/Cream     Fish     Herb     Potato     Roast     Dinner     Cod     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Roasted Cod on Saffron Mashed Potatoes image

Steps:

  • Preheat oven to 400°F. Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain well. Return potatoes to pan and mash. Add cream and saffron; mix to blend. Season to taste with salt and pepper. Cover to keep warm.
  • Meanwhile, sprinkle cod with salt and pepper. Heat 2 tablespoons oil in large ovenproof nonstick skillet over high heat. Add cod; cook 2 minutes. Turn cod over. Transfer skillet to oven; bake until cod is opaque in center, about 6 minutes.
  • Mix balsamic vinegar and remaining 1 tablespoon olive oil in medium bowl. Add arugula and herbs and toss to coat. Season salad to taste with salt and pepper.
  • Mound mashed potatoes on 4 plates. Top with fish, then with salad.

2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1/2 cup whipping cream
1/4 teaspoon crushed saffron
4 6-ounce cod or sea bass fillets (each about 3/4 inch thick)
3 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1 cup arugula
1/2 cup mixed fresh herbs (such as basil, dill and tarragon)

BAKED COD WITH POTATOES AND ONIONS

This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.

Provided by Noelle

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Cod

Time 55m

Yield 2

Number Of Ingredients 6



Baked Cod with Potatoes and Onions image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
  • Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
  • Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g

2 (4 ounce) boneless cod fillets
2 large potatoes, peeled and sliced
1 medium onion, thinly sliced
2 cups milk, or as needed
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

CREAMY COD AND POTATO GRATIN

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Provided by Chef John

Time 1h20m

Yield 2

Number Of Ingredients 11



Creamy Cod and Potato Gratin image

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.

Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

CREAMY COD AND POTATO GRATIN

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Provided by Chef John

Categories     Potatoes Au Gratin

Time 1h20m

Yield 2

Number Of Ingredients 11



Creamy Cod and Potato Gratin image

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.

Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

COD WITH MISO GLAZE AND WASABI MASHED POTATOES

Categories     Food Processor     Broil     Quick & Easy     Dinner     Cod     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 6

Number Of Ingredients 8



Cod with Miso Glaze and Wasabi Mashed Potatoes image

Steps:

  • Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
  • Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve.

1/2 cup light yellow miso
5 tablespoons rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
6 6-ounce cod fillets, each cut into 2 pieces
Wasabi Mashed Potatoes

COD AND POTATO CROQUETTES

This is a great appetizer for party functions. Or to just have in the fridge for brunch. You can prepare the Cod and Potatoes ahead to save time, by soaking Cod in water and boiling your potatoes. That's what I do. The Cod I use is bagged, and salted. Should be available in your super market next to the frozen or fresh fish section.

Provided by daisygrl64

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12



Cod and Potato Croquettes image

Steps:

  • after soaking cod overnight, change water.
  • place cod in pot with enough water to cover it and boil cod for 15-20 minutes.
  • remove from stove top, drain, let it cool and flake.
  • peel and boil the potatoes in pot with a bit of salt, drain potatoes, and mash.
  • let potatoes cool (I stick them in the freezer for quick cooling).
  • place potatoes, cod, parsley, eggs, onions, nutmeg, garlic powder, pepper in a bowl and mix together.
  • now add the wine or broth until you get a nice mashed potato consistency.
  • taste for salt and add if needed.
  • heat oil in deep fryer or a wok until very hot.
  • reduce heat to medium, high.
  • grab mixture with a tablespoon, with an other tablespoon grab same mixture working with tablespoons from back to front, until you get an oval shape patty.
  • drop it into very hot oil.
  • and fry until golden brown, turning patty to brown on both sides.
  • remove from oil and place on paper towel to drain.
  • Note: do NOT place more then 6 patty's into oil so not to cause oil to over flow.

Nutrition Facts : Calories 399.6, Fat 6, SaturatedFat 1.8, Cholesterol 256.3, Sodium 185.4, Carbohydrate 52, Fiber 6.6, Sugar 4.4, Protein 30.9

14 ounces dry salted cod (soaked overnight in water)
5 medium potatoes (peeled, cooked and mashed)
4 eggs
1 medium onion, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 teaspoon nutmeg
1 tablespoon garlic powder
5 tablespoons dry white wine or 5 tablespoons any kind broth
1 pinch salt
1 pinch cayenne pepper (optional)
1 pinch black pepper
oil (for deep frying)

COD AND POTATOES

Make and share this Cod and Potatoes recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10



Cod and Potatoes image

Steps:

  • Heat oven to 425 degrees.
  • Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
  • Meanwhile, rinse the cod fillets and pat them dry with paper towels.
  • After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir.
  • Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides.
  • Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
  • Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!

Nutrition Facts : Calories 363.1, Fat 21.1, SaturatedFat 3, Cholesterol 49.1, Sodium 1232, Carbohydrate 20.5, Fiber 2.7, Sugar 0.9, Protein 22.8

1/2 lb new potato, peeled if desired (halved if smallish or cut into 1/2-inch chunks)
3 tablespoons virgin olive oil
1 teaspoon kosher salt, for the potatoes
1/2 teaspoon black pepper, for the potatoes
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon lemon pepper seasoning
8 ounces cod fish fillets (skin removed if needed)
1/2 teaspoon fresh garlic, minced
lemon zest
1 tablespoon fresh chives, chopped

More about "cod and mashed potatoes recipes"

GARLIC ROASTED COD WITH MASHED-POTATO CRUST - FOOD
Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4 …
From foodandwine.com
5/5
Servings 4
  • Heat the oven to 450&176;. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes.
  • Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the butter and cream.
  • Rub the cod with the oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4-inch-thick fillets.
  • Heat the broiler. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes.


COD AND MASHED POTATOES RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Cod And Mashed Potatoes Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ...
From recipeshappy.com


COD AND MASHED POTATOES RECIPE - FOOD NEWS
4 cod fillets (about 6-ounce and 1 ¼ inch thick) 24 clams, washed thoroughly . 2 tbsp olive oil. 2 tbsp flour. 3 garlic cloves, minced. ½ cup clam juice. ½ cup white wine. 6 large gold potatoes. 5 tbsp butter. 2 tbsp Italian parsley, chopped.
From foodnewsnews.com


COD IN PARSLEY SAUCE WITH COCKLES AND MASHED POTATO - BBC FOOD
Method. For the cod, preheat the oven to 330F/450F/Gas 8. Lightly salt the cod, wrap in cling film and leave for twenty minutes. Wash the salt off and cut the cod in half.
From bbc.co.uk


COD AND POTATOES RECIPES
4 or 5 medium potatoes, 2 pounds or more: 6 tablespoons extra-virgin olive oil or melted butter: Salt and freshly ground black pepper to taste: 1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces
From recipes.servegame.org


COD WITH MASHED POTATOES – JOHN PLESHETTE MEAL OF THE WEEK
LOWER THE HEAT AND BASTE FISH WITH THE BUTTER. COVER THE PAN AND CONTINUE TO COOK AND BASTE UNTIL A SHARP KNIFE INSERTED IN THE CENTER OF THE FILLET FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP. ARRANGE THE FILLETS ON TOP OF THE POTATOES ON EACH PLATE. SCATTER WITH CHOPPED CHIVES. SERVES 4. …
From johnpleshettemealoftheweek.com


SALTED CODFISH FRITTERS WITH GARLIC MASHED POTATOES
THE RECIPE. Simply put, soak the cod in water for 24 to 48 hours. Then this fish is coated in flour and batter, fried in olive oil, and served with garlic mashed potatoes. It is an easy recipe and the only tricky part is the batter that has to stick evenly to the cod and form a thin, crunchy layer. The thinner the better.
From 30daysofgreekfood.com


COD MASHED POTATO BABY FOOD SUPPLEMENT MASTER
Cod mashed potato baby food supplement master ... Ingredients: 50g potatoes, 30g cod, ginger slices (optional) Cooking time: 20 minutes Difficulty analysis: Elementary 2. Wash and peel the potatoes and cut into small cubes. If you want the final product to be thicker, you can steam the whole potato directly without peeling the skin (but it takes a little longer, and the potato …
From simplechinesefood.com


COD WITH MISO GLAZE AND WASABI MASHED POTATOES
Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes.
From fooddiez.com


THIS FISH CAKE RECIPE WITH COD AND MASHED POTATOES IS A THRIFTY ...
Step 2. While the potatoes are boiling, fill a high-sided skillet or saucepan with about 2 inches of water and set over high heat. Add the peppercorns, bay leaf, 1/4 teaspoon of salt, and squeeze ...
From washingtonpost.com


CREAMY COD & POTATO GRATIN - FOOD WISHES - YOUTUBE
Creamed cod was one of my favorite childhood comfort foods, mostly because my mother served it over mashed potatoes, which was my favorite childhood food of ...
From youtube.com


ROASTED COD ON SAFFRON MASHED POTATOES RECIPE - FOOD NEWS
Roasted Cod on Saffron Mashed Potatoes. Preheat the oven to 425 degrees F. Place the roast in a roasting pan; season with salt, pepper and thyme. Roast 20 minutes, and then reduce heat to 325 degrees F. Roast 40 to 50 minutes more for medium rare, 60 for medium and 70 for well-done. To make the potatoes, place with the saffron in a pot and ...
From foodnewsnews.com


COD MASHED POTATO PHOTOS AND PREMIUM HIGH RES PICTURES
Find the perfect Cod Mashed Potato stock photos and editorial news pictures from Getty Images. Select from premium Cod Mashed Potato of the highest quality.
From gettyimages.ca


WARM UP WITH THIS HEARTY ICELANDIC FISH & POTATO HASH
Preheat the oven to 150°C (300°F). Line a baking tray (sheet pan) with parchment paper. Process the rye bread in a food processor until it makes a fine crumble, then toss it in melted butter and ...
From thedailybeast.com


SALT COD BALLS | CLASSIC NEW ENGLAND RECIPE
Made with mashed potato and hydrated salt cod, salt cod balls are shaped and breaded before frying. Aimee Tucker. Careful frying, then draining on paper towels. Aimee Tucker. After frying, transfer the balls to a plate or cutting board …
From newengland.com


PAN SEARED COD WITH SALT COD MASHED POTATOES AND COLLARD GREENS
Step 1. In a shallow baking dish, marinate the cod with the remaining. ingredients and keep covered in the refrigerator until needed. In a non-stick skillet, sear cod 3-4 minutes per side. Remove and. serve with entire dish. Step 2. Peel and quarter potatoes. Place in a medium saucepot and cover.
From foodnetwork.ca


DELICIOUS BUTTER BAKED COD LIKE THEY MAKE IN ICELAND - YEYFOOD.COM
Place in a pot with a lid and add water to barely cover the potatoes. Add salt. Cook over medium-high heat until you can easily pierce the potatoes with a knife. Drain thoroughly; leave as little water as possible. Add butter and garlic base, replace the lid and let the butter melt. Roughly mash the potatoes, then gradually add the milk.
From yeyfood.com


COD WITH MUSTARD MASHED POTATO RECIPE - FOOD NEWS
How to cook cod fillets with garlic and mashed potatoes? Rub the cod with the oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4-inch-thick ...
From foodnewsnews.com


COD WITH POTATOES | FOOD FROM PORTUGAL
Directions. 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 ...
From foodfromportugal.com


COD FISH & POTATOES (APRIL) RECIPE - FOOD NEWS
How to cook cod fillets with garlic and mashed potatoes? Rub the cod with the oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4-inch-thick ...
From foodnewsnews.com


FOOD WISHES VIDEO RECIPES: CREAMY COD & POTATO GRATIN - BLOGGER
Creamed cod was one of my favorite childhood comfort foods, mostly because my mother served it over mashed potatoes, which was my favorite childhood food of any type. Captain Crunch was a close second, but I was, and still am, a mashed potato fiend... to read the rest of Chef John's article about Creamy Cod & Potato Gratin, please follow this ...
From foodwishes.blogspot.com


COD MASHED POTATO PICTURES, IMAGES AND STOCK PHOTOS
Create stand-out promotional videos in minutes. Get started. Photos
From istockphoto.com


COD AND MASHED POTATOES BEST RECIPES
Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if …
From findrecipes.info


SALT COD WITH MASHED POTATOES - EBOX
Method. Place salt cod in cold water and allow to soak for 30 minutes. Pour out water, wash and soak again. Repeat two or three times until the salt is washed out. Drain and cut into large portions for boiling in a casserole pan. Peel potatoes. Boil in water until very soft and ready to mash. Remove from pan and drain.
From ebox.mu


COD-AND-SHRIMP STOUP WITH SALT-AND-VINEGAR MASHED POTATOES
Cod-and-shrimp Stoup With Salt-and-vinegar Mashed Potatoes might be just the main course you are searching for. This gluten free and pescatarian recipe serves 4. One portion of this dish contains approximately 61g of protein, 20g of fat, and a total of 649 calories. A mixture of pepper, celery from the heart, chicken stock, and a handful of ...
From fooddiez.com


BAKED COD AND YOGURT MASHED POTATOES - THE PRENATAL NUTRITIONIST
Bake at 400 F for 20-25 minutes (cooking times may differ based on the thickness of your cod and oven temperatures). Use a food thermometer to ensure the fish reaches 145 F. Nutrition info: This baked cod and yogurt mashed potatoes recipe provides ~203 mcg of Iodine, or 135% percent DV for a non-pregnant female, 81% for a pregnant female, and ...
From theprenatalnutritionist.com


COD WITH BRUSSELS SPROUTS AND MASHED POTATO RECIPE
Take 1/2 pound of Brussels sprouts and cut each one in half, then toss in a bowl with the tsp of salt and a dash of garlic powder. Measure out 1/4 milk, 2/3 cup water, 1 tbsp butter and 2/3 cup potato flakes, set aside. Put your cod on a medium to large baking sheet with parchment paper, put in the oven for 18 minutes.
From thiscollegelife.com


ROAST COD ON LEMON AND PARSLEY MASH | RECIPES - GOODTO
Stir in the melted butter. Press the bread crumbed mixture over the fish to form a crust, and cook for 15-20 mins. Meanwhile cook the potatoes in a pan of lightly salted boiling water for 20 mins or until tender then drain. Heat the milk to boiling point then pour over the potatoes and mash until smooth. Stir in the remaining parsley and lemon ...
From goodto.com


GARLIC ROASTED COD WITH MASHED-POTATO CRUST - FISH RECIPES
Rub the cod with the oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the cod in a large roasting pan, …
From delish.com


CRISPY HOMEMADE POTATO FISH CAKES WITH COD - FOODESS
Instructions. Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey - better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes. Transfer to a bowl and break into large flakes with your hands.
From foodess.com


COD WITH MASHED POTATOES - ALL INFORMATION ABOUT HEALTHY RECIPES …
Irish Cod Pie Topped With Mashed Potatoes Recipe - Food.com new www.food.com. Make a cheese sauce by mixing 2 oz each of butter and flour, 1/2 liter of milk and 3 1/2 oz grated cheese cook till slightly thickened: pour over fish. Top with mashed potatoes sprinkle grated cheese over them and dot with butter. Bake in a hot oven (450 F) for 25-30 ...
From therecipes.info


15 EXAMPLES OF FOOD THAT GOES WELL WITH MASHED POTATOES
2. Fried Chicken. Apart from turkey, chicken dishes, especially fried chicken, go really well with mashed potatoes. Fried chickens tend to be crispy on the outside and tender on the inside. Fried chicken is delicious on its own, but pairing it with the right side …
From topfoodinfo.com


Related Search