WebDrain and reserve. Preheat oven to 400 degrees F. Assemble the dish. Liberally grease a 3-qt ovenproof casserole dish with olive oil. Add 1/3 of the sliced onions, then layer half of the potatoes, half of the cod fish and another generous layer of olive oil. Repeat, finishing with a layer of onions and a good pour of olive oil.
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WebPlace a frying pan over medium heat, once hot, add 2tbsp of olive oil, the onions and garlic, cook for around 3 minutes. Meanwhile, remove the skin and bones from the fish, then chop it into smaller pieces if using bigger cuts. Add the fish to the frying pan, let it cook for 5 minutes before you add the potatoes, stirring carefully.
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WebDrizzle a good glug of the oil (maybe 3 to 4 tablespoons) in a large skillet and set over medium-high heat. When the oil shimmers, add the onion slices and bay leaves. Cook, covered, stirring occasionally, until the onions are golden and soft, 20 to 25 minutes. Add the garlic and cook 1 minute more.
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WebPlace 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.
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WebBring milk to a boil then turn off the heat. Infuse cod pieces in hot milk for about 1 to 2 hours. Peel potatoes and cook them in boiling water for 25 minutes. Cut potatoes in ½ inch (1cm) thick slices. Add salt and pepper. Preheat oven to 375F/180C. Meanwhile, add the onions in a hot skillet with a little olive oil.
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WebSet aside. In a large saute pan over medium heat, add 1/4 cup oil. When oil is hot, add onions, garlic, and crushed red pepper. Season with salt and pepper and saute until slightly golden, about 6 minutes. Preheat oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon olive oil. Season potatoes with salt and pepper.
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WebIn 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. Grease
WebPreheat 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.
WebPreparing the Bacalhau à Gomes de Sá. Saute the bay leaf, onions and garlic in olive oil. Add the potatoes and drizzle with olive oil. Add the 250 mL water taken from cooking the cod. Season with salt and pepper. Add the shredded cod, mix well and drizzle with more olive oil. Add chopped parsley.
WebSoak the cod for at least 12 but up to 48 hours, switching out the water twice. 2. Remove the cod and place in a stockpot; cover with water and bring to a boil. Reduce heat to med/low and simmer for 10 minutes, then drain and set aside to cool, about 20 minutes.
WebOnce cooked, shred the bacalhau into flakes and discard skin and bones. Put the chips in a deep container, cover with hot milk , add bay leaf and let marinade for 2 hours. Fry the onion and garlic in the olive oil. When the onion has browned, taste for salt then add the cod and potato slices. Gently mix and heat up, but dont fry any further.
Web2 1/2 lb salt cod 2 1/1 lb Russet potatoes, peeled 1 large or 2 medium onions, sliced into 1/4 inch half moons 2 cloves garlic, thinly sliced 4 hard-boiled eggs, sliced 1/3 cup black olives. Directions: 2-3 days before you want to make the dish, place the cod in a resealable gallon bag or leak-proof container. Fill with cool water.
WebHeat the olive oil in a sauté pan over medium heat. Add the onions and cook until soft and translucent, about 10 minutes. Preheat the oven to 350ºF. Lightly oil a large casserole or gratin dish. Lay half the potatoes in a single layer; top with half the fish and half the olives. Sprinkle with parsley and pepper, then top with half the onions.
WebHow To Make bacalhau a gomes de sa (cod fish) 1. In large pan, place potatoes covered with cold water. Add salt and bring to boil and cook for 10 minutes. Place boneless codfish over boiling potatoes and cook for about 8 minutes or until flaky. 2. Remove cod fish from pan and set aside to cool. Potatoes should be done.
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Web2 cups extra virgin olive oil. Kosher salt. Freshly Ground pepper. One 9 X13-inch baking dish, lightly coated with cooking spray. Directions. 1. Rinse the salt cod in cold water and place inside a large container. Fill with water, about 2½ gallons (the volume of water should be 10 to 15 times the size of the cod).