SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA
Provided by Food Network
Categories main-dish
Time P1DT13h5m
Yield 4 to 6 servings
Number Of Ingredients 10
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 saute 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. Saute until lightly golden, about 6 minutes.
- Preheat the oven to 350 degrees F.
- 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, and parsley.
BACALHAU A ALGARVIA - GOLDEN CODFISH WITH POTATOES
Salted cod is widely used in Portuguese cuisine, also known as dry, salt-cured cod or saltfish in other parts of the world. It can be found in most european markets. It requires desalting, a step that must be done a day in advance as it takes 24 hours, (that time not included in the prep time).
Provided by magpie diner
Categories High Protein
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Day Before: Place the cod pieces in a pyrex dish, large enough so that the pieces can be spread out flat and each be completely covered with water. Let them soak for 12 hours in the fridge, then change the water and leave them for another 12 hours.
- Cook the whole potatoes in lightly salted boiling water for about 20 minutes (done but not overcooked). Remove from the water and peel them while they are hot. Slice them into 1/2 inch cirlces and set aside in a warm place (such as a bowl with a lid). You could complete this step the day before.
- Remove the cod from the fridge, rinse it and pat dry. Remove any bones or tough parts. Cut the fish into 2 inch squares. Dredge the fish pieces in flour.
- In a saute/fry pan, heat about half of the olive oil over a medium flame. Brown the fish pieces, in a single layer, turning them so that they cook evenly. When lightly brown, remove the pieces with a slotted spoon and drain them on paper towel. Season with salt and pepper. You may need to do this in a few batches depending on the size of your pan.
- In the remaining oil already in the pan, saute the garlic and onion until lightly brown. Place the cod pieces in the middle of a serving platter and sprinkle the onion and garlic on top. Keep warm in the oven.
- Add the rest of the olive oil to the pan and saute the potato slices until lightly brown. Drain out any remaining oil and then gently toss the potatoes with the parsley. Surround the fish on the platter with the potatoes and serve. Complete the meal with a simple green salad.
Nutrition Facts : Calories 1102.4, Fat 32.1, SaturatedFat 4.8, Cholesterol 301.6, Sodium 13966.8, Carbohydrate 65.1, Fiber 7.7, Sugar 3.7, Protein 132.3
PORTUGUESE BACALHAU à BRáS (SALT COD AND POTATOES)
This is a very unique Portuguese Salt Cod fish dish. Very popular in the Azores Islands of Portugal. Cooked for many occasions and well enjoyed. To save yourself time you can prepare the potatoes ahead of time and let them soak in water untill you are ready to start your dish. Also please note, the Cod must be soaked in water overnight. However if you miss this step you can boil the Cod in a pot of water and keep changing the water a few times. This is to remove the salt from the Cod. Use Boneless Salted Cod (not frozen). You can find this in many Super Markets. I have mentioned below that you can also use a Food Processor and shred the potatoes and onion for ease. You can also cheat by using a family size bag of shoestring french fries ;) Prep time does not include soaking of the Cod.
Provided by daisygrl64
Categories High Protein
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Note: Soak Cod fish in water overnight.
- Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes. Drain and let cool. Once Cod has cooled, flake it.
- Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary.
- Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven.
- Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes. remove bay leafs from pan (discard).
- add garlic, onions (pepper flakes if using) to the pan and saute until onions begin to soften.
- add the parsley and let saute a bit.
- add flaked Cod and keep tossing until Cod gets warm.
- add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs.
- Once you are done with your Cod and eggs mixture.
- Combine fries with Cod mixture.
- add olives if using.
- taste, add salt and black pepper if needed.
- when serving squeeze lemon juice from a slice of lemon ontop.
- add dash of tabsco sauce if using.
- Enjoy.
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
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