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- White fish
I make this Mediterranean cod stew using salt cod that is rehydrated overnight, then cooked in milk. It's always a success and enjoyed by all who try it.
35 people made this
- 4 pieces salt cod
- 1 litre full fat milk
- 800g potatoes, peeled and cut into thick slices
- 200ml extra virgin olive oil
- 2 onions, thinly sliced
- 2 cloves garlic, chopped
- 1 green pepper, sliced
- 1 bay leaf
- 150ml dry white wine
- salt and freshly ground black pepper to taste
- 4 tablespoons chopped parsley to garnish
MethodPrep:10min ›Cook:50min ›Ready in:1hr
- Soak the cod in cold water for 24 hours, changing the water four times during this time period.
- Preheat the oven to 180 C / Gas 4.
- Cook the cod in milk over medium heat for 10 minutes. Remove cod with a slotted spoon and transfer to a greased ovenproof dish. Cook the potatoes in the same milk for 8 minutes (do not let them get too soft).
- In a separate pan, heat oil over medium heat and gently cook the onion and garlic until golden brown. Add green pepper, bay leaf and wine; cook over medium heat for 5 minutes. At this point, taste the sauce and season with salt and pepper to taste.
- Arrange potatoes in baking dish around fish and cover it with the onion mixture. Bake for 30 minutes. Sprinkle chopped parsley on top before serving.
Portuguese baked cod with potatoes
Reviews & ratingsAverage global rating:(25)
- 1 pound (about 3) onions, cut into 1/2-inch-thick slices
- 3 large garlic cloves
- 1/4 cup olive oil
- 1/3 cup vegetable oil
- 1 pound (about 2 large) boiling potatoes
- 3/4 cup Kalamata or other brine-cured black olives
- 1/2 teaspoon dried rosemary, crumbled
- 1/4 cup minced fresh parsley leaves
- a 2 1/2-pound piece of center-cut cod fillet
- Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
- Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.
- 2 pounds dried salted cod fish
- 4 Yukon Gold potatoes
- 3 tablespoons butter
- 2 yellow onions, thinly sliced
- 2 cloves garlic, chopped, divided
- ½ cup chopped fresh parsley, divided
- ¾ cup olive oil
- 1 ½ teaspoons red pepper flakes
- freshly ground pepper to taste
- 4 hard cooked eggs, chopped
- 10 pitted green olives
- 10 pitted black olives
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.
Portuguese baked fish and crispy potatoes
Cod, fresh or especially salted and/or dried, has long been a staple of the peoples living along the Atlantic coast of Europe (and probably of America and Canada too). Now cod is becoming rare, but in the last couple of centuries, men in rather small boats would leave on extended trips to colder waters around Iceland and Newfoundland, braving dangerous seas and foul weather, to earn a living catching this precious fish. Nowadays trawlers are small factories, with freezers. Then the fish was gutted, spread open, salted and dried, and the result was a sort of elongated triangular board.
It is still sold like that, the cook must soak it for days to ready it for cooking. But it is also sold rehydrated in vacuum packs, which only need soaking for a matter of hours to rid it of excess salt. The taste is quite different from fresh cod and the Portuguese especially are past masters at preparing it.
One of the most famous and delicious dishes using salt cod is the French Caribbean recipe for accras de morue, crispy mouthfuls of fiery fish and chili, which I shall certainly publish here one of these days. And brandade de morue, a sort of garlicky mixture of mashed potato and salt cod.
The French language bit:
morue (feminine noun), une morue, la morue, les morues = salt cod
Fresh cod, that has not been salted, is cabillaud (le cabillaud, du cabillaud) , a fillet of cod is un filet de cabillaud , a slice of cod is une darne de cabillaud , a nice fat chunk from the back of the fish is du dos de cabillaud . https://onefrenchword.files.wordpress.com/2013/11/morue-cabillaud.mp3
Un pinceau queue de morue = a broad flat brush used by painters (literally cod’s tail paintbrush) https://onefrenchword.files.wordpress.com/2013/11/morue-pinceau.mp3
My recipe today is for morue à la portugaise, a dish of baked cod layered with a little tomato and a lot of potato, the top layer of which crisps up beautifully in the oven. It should be eaten as soon as it is cooked, it does not re-heat well especially because the potato loses its crackle.
Ingredients for 4-6 people:
- 400gr salt cod
- 600gr potatoes
- 1 hard boiled egg per person
- 2 medium onions, finely sliced
- 3 cloves of garlic, crushed with a cleaver and roughly chopped
- A little tomato sauce (optional) (homemade, or in a jar, spaghetti sauce with olives is what I used)
- A dozen stoned black olives (unless they are already in your tomato sauce)
- Freshly ground black pepper
- Olive oil
- Mixed chopped herbs to garnish
- Soak the pieces of cod for about 10 hours changing the water regularly (unless you have found already de-salted cod). Carry out this stage carefully nothing worse than going to all this trouble only to find your dish is too salty to eat.
- Tear the cod into large bite-sized pieces or strips.
- Pre-heat the oven at 180°C.
- Wash the potatoes (no need to peel them) and cut into very fine slices (1mm or 2 thick).
- Fry the onion in a little olive oil until transparent, add the pieces of cod, stir and turn off the heat.
- Coat the bottom of a casserole dish with a little olive oil.
- Place a good layer of potatoes in the bottom of the dish. Pour all the cod and onion mixture on top, and add the crushed chopped garlic and a spoonful of olive oil.
- Grind some black pepper over this mixture, and sprinkle the olives and tomato sauce sparingly over the top.
- Place another layer of potato on top of this, and end with an artistic layer, carefully overlapping the slices.
- Dribble about 3tbs olive oil over the whole top layer. (The Portuguese put much more than this!)
- Pop the dish into the oven for about 45 minutes. The top layer of potato should be browned and very crispy.
- While the cod is cooking, hardboil an egg per person, shell and slice.
- Serve piping hot with crusty bread, green salad, and slices of hard boiled egg (optional but this is the way it is done in Portugal), sprinkled with fresh herbs.
This is not an expensive dish, the only difficulty being to remember to start soaking the salt cod well enough ahead of time.
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.
Portuguese-Style Salt Cod
They say that the Portuguese have 365 ways to cook salt cod. This is certainly one of the best.
- In medium bowl, combine salt cod fillets and enough cold water to cover generously. Cover and refrigerate, changing water several times, 24 to 36 hours. Drain and rinse well.
- In 3-quart saucepan, combine cod and enough water to cover heat to boiling. Reduce heat and simmer until fish can be flaked with fork, 5 to 10 minutes drain. When cool enough to handle, discard any skin or bones and coarsely flake cod.
- Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions and garlic and cook, stirring, until very tender and golden, about 10 minutes. With slotted spoon, transfer onions to bowl. Pour oil in skillet into cup reserve.
- In 5-quart Dutch oven, combine potatoes and enough salted cold water to cover heat to boiling. Cook just until potatoes are tender when pierced with fork, about 20 minutes. When cool enough to handle, peel potatoes and cut into thin slices.
- Preheat oven to 350 degrees F. Lightly oil 8-inch square baking dish. In dish, layer potatoes, tomatoes, 1/4 cup parsley, half of onions, cod, and remaining onions, lightly sprinkling each layer with salt and pepper. Bake until golden and heated through, about 35 minutes.
- To serve, drizzle with reserved oil. Arrange eggs on top and sprinkle with olives, capers, and remaining 1 tablespoon parsley. Makes 4 main-dish servings.
Friday’s in my house growing up were always grocery shopping day. That being said, having a full-time working mother, also meant that it was “take-out” day. We would usually toggle between three things, pizza from Atlas Pizza, Chinese from China Royal or fish and chips from Flint Fish Market. Sometimes if we were lucky we could tack a little on to that fish and chips order, like shrimp cakes or codfish cakes.
Codfish is a staple in the Portuguese diet. And although fresh caught Cod is delicious, what most portuguese people think of when they think of codfish is dry salt cod, bacalhau. This is not fish that has been left to sit with salt on it for a day or two. We are talking about a drying and salting process that changes the entire consistency of the fish to something amazing and if you know how to work with it, you can create some incredible dishes.
Codfish cakes can be served warm or room temperature. For breakfast, lunch, dinner or brunch. They are great for parties and picnics. They can be a main course or a side dish.
Here I will take you through the process of rehydrating and cooking with this particular Portuguese mainstay.
This is bacalhau (dry salt cod). For this recipe we are using deboned codfish bits… Normally the best thing to use is a nice thick piece and if I were making almost anything else, that’s what I would get. But, this is actually less expensive and less work, so for something I will mush up anyway, bits are the way to go.
The first step is to rinse out the fish, get all that initial salt off. Rinse until the water runs relatively clear.
Once you have some clear water, you will want to boil this. Then drain. Then boil again. Then drain again. You are not only rehyrating with this process, but removing the majority of the salt. After the second boiling, taste for salt. You still want it salty, but not crazy. Sometimes I go as far as to boil a third time.
This is what your boiled fish will look like.
Place on a flour sack towel. (or any clean kitchen towel)
Wrap and twist the end. Wring out all the water. For Cod Fish Cakes we want only moister we add coming to the party.
Once all the water has been removed and the fish is still in the cloth, mush with your hands.
The fish will look very mashed now, which is what you want… you should now go through with your fingers and check for any random bones. Set this aside.
Boil potatoes whole with skins on to preserve the starch.
Start mashing potatoes with a masher then finish with a fork in order to get potatoes really fine. You don’t want big chucks. If you have a ricer, this would be the perfect use. (Do not add anything to the potatoes) Set aside to cool.
Finely dice onions. The easiest way I find to do this is to cut onion in half and in half again. Then slice several small slices throughout and turn and slice the other way, like so.
Place onions in a small skillet with a drop of olive oil and gently saute. When onions start to develop color, remove and set aside to cool.
Add onions and parsley to potato. Mash together.
Add fish to mash. Mash together. At this point taste for salt. If it does not have a light salty taste, add a pinch of kosher salt.
Add in one egg and combine.
Your mixture should hold together at this point.
Put a dab of olive oil on two soup spoons.
Mold with two spoons. It should for a tri-sided croquette.
Line up on parchment until ready to fry. (At this point they can be covered and refrigerated for 24 hours or flash frozen and stored for a couple of months until ready to fry)
Heat canola oil in a large skillet on med/high heat. Place croquettes in oil with lots of room around them. Do not crowd pan. Turn the burner down to medium heat.
Because the croquettes are three-sided, it is easy to turn them as they cook. You want to take your time with this.
The whole process of frying should take 10-15 mins. Be sure each side is golden brown without burning. If they cook too quickly, the inside will not properly cook through.
Drain on paper towels. Normally with fried food, I would tell you to salt at this point, but these are naturally salty, so no need.
Transfer to a serving dish. They can be served warm or room temperature.
Recipe for Cod Fish Cakes:
3/4 lb. dry salt cod, prepared (hydrated and mashed)
3 medium potatoes, boiled, peeled and mashed
1/2 medium onion, finely minced, sautéed
Combine mashed potato (cooled), minced and sautéed onion (cooled), parsley. Add in mashed fish. Mash together. Add in egg, combine.
Spoon out one soup spoon of mixture. With another soup spoon, form into tri-sided croquettes.
Heat oil in a large skillet over medium/high heat. Place croquettes in heated oil to fry. Turn down heat to medium. Fry over 10-15 minutes turning periodically until golden brown. Drain on paper towel.
Portuguese Style Baked Fish – Peixe Assado | Keto | Low Carb | LCHF
This recipe is one that I used to make repeatedly since I was a teenager, but that I had forgotten all about for many years. It uses few ingredients and is one of the simplest and easiest recipes I’ve made, but has great flavour!
Opening the oven to the smell of this Portuguese Style Baked Fish or Peixe Assado was like smelling my childhood again, beautiful flavours and aroma you’d often smell in a Portuguese home, with ingredients that were ALWAYS on hand. Garlic, parsley and olive oil are used to dress many Portuguese dishes, especially fish. My grandmother would always have a basketful of garlic on the kitchen counter, good quality extra virgin olive oil in the cupboard and fresh parsley growing in the garden. I didn’t even have to tweak the recipe at all to make it keto friendly, it already hit that mark completely!
A LOT of people think that since Portuguese style chicken is so famous, that the Portuguese diet includes lots of this. But in reality the main food eaten in Portugal is definitely seafood, especially fish. Cod in particular is the most popular choice and there are endless dishes that use it. With so many people living right near the coast in Portugal, it’s no surprise that seafood is eaten so much. One tray seafood dishes made in the oven, are also extremely popular and are often made in traditional terracotta pots or trays and then brought to the table and served in the same dish.
While I haven’t used a terracotta tray for this Portuguese Style Baked Fish, it still is incredibly authentic on presentation and flavour! I always used to have this Portuguese Style Baked Fish with boiled potatoes to roll in the ‘molho’, which is like a sauce. But it also would go fantastically over some cauliflower mash or for something lighter, a really simple side salad would be great. Snapper fillets are a perfect choice for a dish like this, but can be expensive, so I opted for hoki instead for a cheaper option. Any fleshy white fish will do well though!
Want to see more Portuguese style keto recipes like this? Check out our other Portuguese faves!
In a large nonstick skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Add the potatoes and cook, turning occasionally, until tender, 15 to 20 minutes. Season with salt.
While the potatoes are working, place an ovenproof pan in the oven and preheat to 425 degrees . Rub EVOO all over the cod and cook in the pan for 7 minutes remove from the oven.
While the fish is working, in a saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and garlic and cook until softened, about 8 minutes. Season with salt and pepper. Stir in the tomatoes.
Top the fish with the tomato sauce. Lay the ham slices on top. Roast the fish until cooked through, 8 to 10 minutes.
Fill a medium saucepan with enough water to reach a depth of 1 inch bring to a boil. Salt the water, add the green beans and cook until crisp-tender, 5 minutes.
Place a bed of green beans on plates. Top with a cod fillet, tomato sauce and ham. Serve with the potatoes and bread.
Portuguese baked cod with potatoes recipe - Recipes
Bacalhau a Gomes de Sa is a very traditional Portuguese cod fish recipe originating in the northern Portuguese city of Porto. It is one of the most delicious and unique ways to prepare ‘Bacalhau’. We get this recipe from our friend and fellow Portuguese-American Emeril Lagasse, who has also helped to make this dish popular worldwide. It is a pretty simple recipe to make and many of the ingredients can be found around your kitchen, save for the cod, so tell us how it comes and see if you enjoy it as much as all of us cod lovers do!
1.5 pounds salted cod
Salt and pepper to taste
1/2 cup plus 1 teaspoon olive oil
2 cups thinly sliced onions
1 tablespoon chopped garlic
2 pounds potatoes, sliced thick
4 hard boiled eggs
8 black olives
1 tablespoon finely chopped fresh parsley leaves
1)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.
2)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 slightly golden, about 6 minutes. Preheat the oven to 350 degrees.
3) 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.
4) 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.
5) Place on a serving platter. Garnish with the sliced eggs, olives, and parsley. Serve.