Portuguese Smothered Cod Recipes

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.

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.

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.