How To make Casserole Of Salt Cod and Potatoes
1 lb Dried salt cod
6 c Boiling water
1 tb Unsalted butter
3 tb Olive oil
1 lg Spanish onion
- peeled and sliced thin 2 lb Calif. long white potatoes
-or new potatoes, -boiled until tender, then -peeled and sliced thin 1/3 c Minced parsley
1/4 c Freshly ground black pepper
GARNISH:
1 lg Egg, hard-cooked, shelled
-and cut in thin wedges 12 md Oil-cured black olives
- (unpitted) SOAK THE COD in the refrigerator 24 hours in several changes of cold water. Drain, rinse, and drain well again. Place the cod in a large heavy saucepan, pour in the boiling water, set over moderate heat, cover and simmer 10-to-12 minutes--just until the cod flakes at the touch of a fork. Drain and rinse well, then flake the cod, removing any bits of skin or bone. Preheat the oven to 350F. In a large heavy skillet set over moderate heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion, separating the slices into rings, and stir-fry 8-to-10 minutes until limp and golden; do not brown. Remove the onion from the skillet and set aside. Add the remaining oil to the skillet, dump in the potatoes and stir-fry about 5 minutes until golden. Layer half the potatoes in a well-buttered 2-quart casserole or au gratin pan and sprinkle with a little of the minced
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another scattering of the parsley and pepper. Repeat the layering, ending with onion rings on top. Sprinkle with the remaining pepper and all but 1 tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40 minutes or until touched with brown. Garnish with wedges of hard-cooked egg and the olives, placed artfully on top of the casserole, plus a final light scattering of minced parsley.
How To make Casserole Of Salt Cod and Potatoes's Videos
Salt Cod or Baccalà With Potatoes Italian Fish Recipe
Italian fish recipe - salt cod or baccalà with potatoes #fishrecipe #saltcodrecipe #krasotazdor
Ingredients:
cod
olive oil
onion
celery
capers
black olives
tomatoes
potatoes
ITALIAN RECIPE WoW! BACCALA' ALLA PIZZAIOLA :
On the channel krasotazdor - food recipes and easy recipes for dinner.
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#fishrecipes #hotocookfish #recipeforfish #codfishrecipe
How To Make Greek-Style Salted Cod with Potatoes | Μπακαλιάρο Πλακι Στο Φούρνο
Greek Style Salted Cod with Potatoes Recipe. Vakalaos Plaki.
INGREDIENTS LIST:
- 2 lbs. salted cod (boneless)
- 4 onions
- 2 zucchinis
- 1 eggplant
- 700ml crushed tomatoes
- 1/4 cup chopped parsley
- 1/2 cup Greek extra virgin olive oil
- Salt & pepper to taste
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Ciao Italia 1103-r0117 Arthur Schwartz's Casserole of Salt Cod and Potatoes
Ciao Italia 1103-r0117 Arthur Schwartz's Casserole of Salt Cod and Potatoes
Cod fritters Recipe | Food From Portugal
This typical recipe of cod fritters is very popular in our country. It's a recipe with excellent presentation that can be served on any occasion. Get the recipe here:
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Codfish with Heavy Cream and Potatoes | How to Cook
Simple and Delicious Portuguese Recipe. Also known as Bacalhau as Natas. This traditional dish is full of history and is a perfect introduction to Portuguese cuisine.
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STEP BY STEP RECIPE:
Ingredients
2 lb of salted or fresh unsalted cod fish
10 medium size yellow potatoes
3 large onions
4 garlic cloves
25 to 30 oz of extra virgin olive oil
6 oz of fresh heavy cream
1/2 cup of fresh shredded Parmesan cheese
Pre cooking prep:
soak the salted cod in fresh water for at least 6 hours replacing the water every hour.
(ignore this step if you are using fresh unsalted cod).
Meal prep:
- peel the potatoes and cut them in medium chunks. Make sure to always keep it in water to avoid the potatoes' oxidation.
- cook the potatoes and the unsalted cod in two different pans for 15 to 20 min when the water softly start to boil. Keep it in medium heat. Remember to add salt in the potatoes pan to help preserve the potatoes flavor (potatoes lose its taste if the water is not salted).
- After, drain the water and save the cod and potatoes separately.
- in another pan, sauté the onions and garlic in olive oil until it gets translucent.
- add the cooked cod and mix it well to reduce the eat in small chunks.
- add salt and pepper to taste.
- keep mixing it while adding the olive oil.
- add the potatoes.
- adjust the salt and pepper.
- keep mixing it constantly and add olive oil frequently to keep the mix moisturized and flavorful.
- when it gets uniform with a consistency similar to mashed potatoes, add the heavy cream.
- mix it again until gets uniform.
- once this step is complete, turn off the heat and transfer the mix to a baking sheet.
- spread it evenly.
- add the fresh shredded Parmesan cheese on top.
- take it to a pre heated oven (375-400F) for 15 to 20 minutes or until it gets golden.
Voila! Enjoy your Bacalhau as Natas!
Baccala (Salt Cod) with Potatoes, Capers, and Olives
Baccala (salt cod) is traditionally served as one of the recipes in The Feast of the Seven Fishes. In this episode I'll show you how to make fried salt cod balls (fritters) and how to make it Neapolitan style with potatoes, capers, and Gaeta olives in a delicious puttanesca like sauce. If you want to make this recipe be sure to purchase the baccala at least 3 days prior. It needs to be soaked in water for 2-3 days before making it to remove the salt. I show you how to do this and make the two recipes in this video. Enjoy!
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BACCALA ALLA NAPOLETANA PRINT RECIPE:
BACCALA BALLS (SALT COD FRITTERS)
INGREDIENTS
- 1 pound baccala (dried salt cod) - soaked in water for 2-3 days with water changes 12 hours apart until not too salty
- ½ cup fresh parsley - minced
- 1 1/2 cups milk
- 1 pound potatoes -peeled and cut in half- Yukon Gold work well
- 3 cloves garlic - minced
- 1 medium onion - minced
- 2 large eggs
- 1 teaspoon kosher salt - taste a piece of cod to determine if any salt is needed.
- 1 teaspoon black pepper - or more to taste
- vegetable oil - for frying
- lemon wedges - for serving
INSTRUCTIONS
1. Rinse the salt cod and place in a large pot with the milk and enough water to cover. Cook at a simmer for 15-20 minutes.
2. Drain the cod and remove any bones and skin pieces. When cool enough to handle shred the cod into small pieces.
3. Boil potatoes until fork tender.
4. Mash the potatoes and mix with the cod, eggs, parsley, onion, garlic, and pepper to form the batter.
5. Prepare a deep heavy pot for frying with vegetable oil.
6. To make the salt cod balls take a tablespoon of the batter and and with oiled hands form a ball.
7. Once the oil hits 370f begin frying the cod balls for 4-5 minutes or until golden brown on all sides. Taste test one and if they need a bit of salt add it right when the batches come out of the oil. Serve with lemon wedges. Enjoy!
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