CREAMY COD AND POTATO GRATIN
I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!
Provided by Chef John
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
- While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
- Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g
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
BOSTON SALT COD, POTATO, AND ONION CASSEROLE
Make and share this Boston Salt Cod, Potato, and Onion Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the cod in a large glass bowl, add enough cold water to cover; soak at least 12 hours, changing water twice; drain and pat dry.
- In a small saucepan, melt the butter over medium heat; add in the onion and garlic; stir 1 minute.
- Add in about 2 tablespoons flour and stir for 1 minute.
- Add in broth and whisk until the mixture is smooth; add in half-and-half; season with pepper and continue to whisk until the sauce thickens, about 3 minutes; then remove from heat.
- Preheat oven to 350°; grease a 1 to 1 ½ quart casserole.
- Cut the cod into ¼-inch strips; dredge in remaining flour, tapping off excess.
- In a large skillet, heat the oil over medium heat; add the cod, cook 1 minute on each side; drain on paper towels.
- Peel the potatoes, cut into thin discs, and arrange half the discs over the bottom of the casserole.
- Layer half the cod over the potatoes and pour half the sauce over the top.
- Repeat with the remaining potatoes, cod, and sauce.
- Sprinkle cheese over the top; cover and bake 1 hour.
- Uncover and bake until nicely browned, about 25 minutes.
Nutrition Facts : Calories 648.6, Fat 24.6, SaturatedFat 12.9, Cholesterol 142.5, Sodium 4464.6, Carbohydrate 55.5, Fiber 5, Sugar 2.6, Protein 49.9
CODFISH AND POTATO CASSEROLE
Adapted from a recipe by chef Manuel Azevedo of LaSalette Restaurant, Sonoma, CA Hint: If you prefer well-done potatoes, leave the inverted casserole dish in place and cook for the recommended time, then uncover and continue cooking until the codfish is lightly toasted. The additional time will allow the potatoes to get extra-brown.
Provided by Razzlledazzlle
Categories High Protein
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.
- 2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness.
- 3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and sauté the onions until barely brown. Add the garlic and cook a minute more. Set aside.
- 4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices.
- 5. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted.
- 6. To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.
Nutrition Facts : Calories 794.6, Fat 24.3, SaturatedFat 4.8, Cholesterol 512.5, Sodium 10718.1, Carbohydrate 31.3, Fiber 3.9, Sugar 4, Protein 106.8
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
IRISH COD PIE TOPPED WITH MASHED POTATOES
A Hearty Seafood, Irish Dish. Comfort food. An good, easy one dish meal.Try garlic mashed potatoes or my Mashed potatoes and cauliflower with roasted garlic I make this so to disguise cauliflower. recipe #47281
Provided by Rita1652
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cod fillets in the bottom of a 8x8x2 buttered oven dish.Place dish on a cookie sheet pan because there will be sauce that escapes and runs down the outside of the casserole dish.
- Make a cheese sauce by mixing 2 oz each of butter and flour, 1/2 liter of milk and 3 1/2 oz grated cheese cook till slightly thickened: pour over fish.
- Top with mashed potatoes sprinkle grated cheese over them and dot with butter.
- Bake in a hot oven (450 F) for 25-30 minutes, until the potatoes are golden brown.
- Optional -- I just made this again and put in 2 sliced scallions into the cheese sauce after it was cooked{step #2}.Garnish with scallions.
- Optional -- 1/2- 1 cup peeled and deviened Shrimp added unto the fish gives some added flavor as well!
Nutrition Facts : Calories 544, Fat 26.2, SaturatedFat 15.9, Cholesterol 135.9, Sodium 910.8, Carbohydrate 37.8, Fiber 2.4, Sugar 2.1, Protein 38.3
COD, POTATO, AND FENNEL CASSEROLE
Steps:
- Preheat oven to 400°F.
- Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
- Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
- Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
- Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).
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