WebIngredients. 1 pound salt cod fillets, preferably skinless and boneless. 3/4 to 1 cup good-quality extra virgin olive oil. Milk, optional. 2 large yellow or sweet Vidalia onions, sliced. 2 pounds waxy potatoes (Yukon Gold works great), peeled. 4 large eggs, hard boiled and sliced. About 40 pitted black olives (I used Kalamata olives; can also
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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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WebDirections. Prep the salted cod. Rinse in cold water and place in a bowl; fill the bowl with water and place in the refrigerator. Soak the cod for at least 16 but up to 48 hours, switching out the
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WebSeason the cod fillets with salt and pepper. Put them on top of the onions, drizzle a little olive oil over the cod, and put it in the oven at 150°C/300°F for another 15 to 20 minutes. Before serving, remove the bay leaves. If you wish, sprinkle a little paprika and chopped coriander on top.
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WebRinse and drain the soaked cod, place it in a medium pot, and cover it with hot water. Place it over a medium heat, bring it to a boil, and let it simmer for 5 minutes. Drain the fish, saving 1 cup of the water. In another medium-size pot, combine the butter, flour, and a drizzle of olive oil. Place It over low to medium heat.
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WebMix cream and grated mozzarella cheese in a small bowl. In a large baking dish, place the mixture of potatoes, cream, and cod. Top with cream and grated mozzarellacheese. Place in a preheated oven and bake for about 20 minutes at 300°F /150°C. Remove from the oven when the Bacalahau com natas looks golden on top.
WebCooking the cod: Fill a large pot of water and add 1 tablespoon olive oil, garlic cloves and bay leaves. Bring to a boil then place the cod in the boiling water and cover with a lid. Turn the burner off and let the pot sit, covered for 15-20 minutes.
WebInstructions. In a baking dish, arrange the onion, garlic, bell pepper and bay leaves on the bottom. On top, place the cod loins and drizzle everything with olive oil. Finally, surround with the potatoes and season them with some salt crystals. Bake in a preheated oven at 350°F for 40 minutes.
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WebAdd salt, pepper and nutmeg. Adjust seasoning with salt and pepper, if necessary. Keep warm. 4. Pre-heat oven to 400°F. 5. In a large pot over medium high heat, add cod and enough water to cover the cod by 2 inches. Remove the cod and bring the water to a boil. Add the cod and boil it for 3-5 minutes.
Web1. Heat onions, garlic and bay leaf in a large pan with some olive oil on a low heat until the onions start to soften. 2. As the onions cook, combine the eggs and egg yolks in a separate bowl and give them a good stir. 3. Add the cod to the onions and stir for a minute or two.
WebStir well with a wooden spoon for 3 minutes. Add the cold milk. Over high heat, stir the sauce with a fouet until it boils. Lower the heat, and let the sauce cook and thicken for 10 min. Stir occasionally. Finally, season with salt, nutmeg and black pepper. Remove from heat and add the heavy cream to the pan. Mix well.
Web1tbsp bread crumbs. A few olives. 10g butter. Preparation. Fill a large pan with approx. 2 litres of water, add the cod making sure it’s completely submerged (if not add more water) and boil it for approx. 30 minutes; Once boiled, take the cod out of the water and leave it aside to cool down;
WebRemove 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).
WebCut the cod into 2 inch pieces. Set aside. In a large pot, heat 1/4 cup olive oil on high. Add the garlic and 1/2 of the sliced onions. Turn off the heat. Add the bay leaves, a layer bacalhau, and a layer of quartered potatoes. Next, add the remaining onions, the bell pepper, the tomatoes, and the olives.
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WebRemove to a small bowl and set aside. Butter or grease a medium-sized, ovenproof casserole dish. Spread 1/3 of the onions on the bottom of the dish. Layer 1/2 of the potatoes over the onions and 1/2 of the cod over the potatoes. Sprinkle 1/3 of the grated cheese over the cod and season with salt and pepper.