BERMUDA SALT COD FISH BREAKFAST
This dish is one of many in Bermuda that is loved by the locals, but avoided like the plague by the majority of foreigners, as many visitors almost seem to be unwilling to try anything 'different'. As it takes a while to prepare, it is usually served on a weekend or special occasion, such as the annual Cup Match celebration or Bermuda Day. On these days you can often walk down the streets and smell this being prepared in many kitchens.
Provided by Mercy
Categories Breakfast
Time 9h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain the fish, place in a large pot and cover with clean water. Bring to the boil and allow to simmer for 25 minutes. Add washed and cleaned whole potatoes and let cook for 30 minutes or until the potatoes are cooked.
- For the sauce, fry the bacon in a pan with the olive oil until it is light brown. Add the sliced onion, thyme and sausage and let cook for 5 minutes. Add the stewed tomatoes and let simmer for 10 minutes. Season with salt and pepper.
- To serve, drain the fish and potatoes and portion them onto dinner plates, cover with the sauce and garnish with avocado, ripe banana and wedges of boiled egg.
Nutrition Facts : Calories 1746.5, Fat 43, SaturatedFat 11.9, Cholesterol 597.1, Sodium 16855.7, Carbohydrate 162.5, Fiber 23.7, Sugar 27.3, Protein 175.8
LAMBES' CODFISH AND POTATO BREAKFAST
This is a traditional Sunday breakfast in Bermuda. There are many ways to enjoy this and I've explained the most common ones below. Any problems, let me know! :-)
Provided by byZula
Categories Breakfast
Time 12h
Yield 6-10 serving(s)
Number Of Ingredients 18
Steps:
- Soak cod in pot of water overnight or for atleast 10 hours.
- In the morning, about an hour before you want to eat; put the fish on to boil. Make sure the water just covers it.
- Boil the cod 2 or 3 times depending on how much you like salt, and make sure you change the water each time you boil it.
- Drain the cod and add the potatoes to the pot. Of course you'll need a large pot. Add enough water to cover and put the pot on to boil.
- Add the eggs 10-15 minutes before you're ready to take the pot off the stove.
- It's done when the fish flakes, the potatoes are soft (not overdone), and the eggs are hard boiled.
- Peel the eggs and plop back in the water to keep warm.
- To serve varies with almost every Bermudian!
- The main way to serve is to use a slotted spoon and add how much fish, potato and egg you want to your plate.
- Peel a banana and add that to one side of your food. Get a few slices of avocado and add that to the other side.
- When I was little I used to mash the fish, potato and egg together with mayonnaise or margarine.
- You can of course just leave it all whole and eat with melted butter which is what I do now that I'm older! It may sound strange but it is really delicous when you get a bit of everything onto your fork!
- The other thing is the sauces. It's all fattening, which is why most people eat this only once a week!
- You can make a tomato sauce or a butter sauce to pour over the top.
- (Some people make an egg sauce, but I never learned how to make it because I figured I alread had egg on my plate!) :-).
- If you're using a sauce, start making it when you put the eggs on to boil.
- Tomato Sauce:.
- Just saute the onion and garlic in margarine or olive oil until the onion is soft. The amount of oil or margarine depends on you.
- Add the stewed tomatoes and season to taste. Simmer for about 10 minutes Spoon desired amount over your codfish and potato.
- Butter Sauce:.
- Saute the onion and garlic in the margarine until the onion is soft.
- Adjust the amount of onion and margarine to your liking. (I like more margarine than most because I hate dry food.) :-).
- Season to taste and simmer for a couple of minutes.
- If you'd like to try the egg sauce; it's pretty much just sauteed onions in butter with some mashed, hard boiled egg added to it. Season it to taste, the amounts of the ingredients are left to you!
- Pour desired amount over your codfish and potato and enjoy!
Nutrition Facts : Calories 1134.2, Fat 23.7, SaturatedFat 4.5, Cholesterol 415.9, Sodium 10879.1, Carbohydrate 119.7, Fiber 20.7, Sugar 27, Protein 113.3
BERMUDA FISH CAKES
Provided by Food Network
Categories main-dish
Time P1DT20m
Yield Yield: 8 cakes
Number Of Ingredients 12
Steps:
- In a heavy bottom pan, saute the onion and garlic until cooked. Add the curry powder and herbs and cook for 1 minute. Add the potato and flaked cod fish to the pan and mix together. Season with salt and pepper. Add enough cream to make the mixture workable. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat.
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
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
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
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
COD FISH CAKES (BERMUDA)
I used this recipe for week 30 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bermuda is my 30th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These cod fish cakes are really more like potato cakes with a little bit of cod meat added. I think they work best as a side dish.
Provided by GiddyUpGo
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the fish and flake it with a fork.
- Mix the fish with the mashed potatoes. Beat the egg in a large bowl, then add it to the potato mixture.
- Mix well, then season with the salt, pepper, thyme, parsley and onion. Dust a large plate with flour, then shape the mixture into patties and arrange on the plate. Dust the tops with a little more flour.
- Heat a generous amount of oil in a skillet and add the fish cakes. Fry on both sides until golden brown.
Nutrition Facts : Calories 125, Fat 1.4, SaturatedFat 0.5, Cholesterol 49.2, Sodium 278.2, Carbohydrate 14.9, Fiber 1.4, Sugar 1.6, Protein 12.5
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
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
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