Cod Portuguese Recipes

MARIA'S PORTUGUESE BACALAU

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.

BAKED COD PORTUGUESE

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.

COD PORTUGUESE

Steps:

• Heat the oil in a heavy fry pan and saute the onion, garlic and pepper for about 5-7 minutes until softened.
• Add the tomatoes, paprika and orange juice. Season, stir well and simmer for a further 5 minutes.
• Lay the fish fillets on top, cutting them to fit the pan if necessary.
• Season lightly, cover and simmer gently for 12-15 minutes or until the fish is cooked but still firm.
• Transfer to serving dishes and sprinkle with parsley.
• Serve.

BAKED COD PORTUGUESE

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.

PORTUGUESE COD FISH CASSEROLE

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.