PORTUGUESE COD FISH CASSEROLE
An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.
Provided by John J. Pacheco
Categories World Cuisine Recipes European Portuguese
Time P1DT1h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 952.5 calories, Carbohydrate 63.8 g, Cholesterol 230 mg, Fat 31.1 g, Fiber 6.8 g, Protein 101 g, SaturatedFat 4.6 g, Sodium 10692.9 mg, Sugar 6 g
MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
PORTUGUESE COD CASSEROLE
Wonderful cod dish from Portugal. From Canadian Food Network.Traditionally made in a terra cotta dish that has been soaked in water. You can use an oven proof covered baking dish instead
Provided by Deantini
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.8, Fat 6.5, SaturatedFat 1, Cholesterol 65.2, Sodium 256.7, Carbohydrate 22.9, Fiber 3.4, Sugar 3.3, Protein 30.6
BACALHAU A GOMES DE SA (PORTUGUESE SALTED COD CASSEROLE)
This is adapted from an Emeril recipe to fit what my memory is from my mom's kitchen. This dish is extremely popular in Oporto which is where my mother's family is from and served traditionally on Good Friday.
Provided by greysangel
Categories One Dish Meal
Time P1DT20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1040.3, Fat 38.7, SaturatedFat 6.5, Cholesterol 445.5, Sodium 12139.2, Carbohydrate 49, Fiber 6.8, Sugar 5.8, Protein 119.1
COD FISH CASSEROLE (PORTUGUESE STYLE)
Make and share this Cod fish Casserole (portuguese style) recipe from Food.com.
Provided by Kambridge
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
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.
BAKED COD PORTUGUESE
Make and share this Baked Cod Portuguese recipe from Food.com.
Provided by English_Rose
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
- Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
- Add the onion to the dish and fry gently for 5 minutes, until softened.
- Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
- Preheat the oven to 400°F.
- Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
- Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
- Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
- Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs and serve.
SEAFOOD (PORTUGUESE COD CASSEROLE) RECIPE
Provided by Skookum13
Number Of Ingredients 9
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
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