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
BEST PORTUGUESE COD RECIPE : BACALHAU ESPIRITUAL
PORTUGUESE COD RECIPE : BACALHAU ESPIRITUAL
Ingredients:
Ingredients:
Cooked and shredded cod fish- 500gr
Olive oil to taste
Bay leaf- 1 big size
Onions-3
Grated carrots- 3 big size
Potatoes- 800 gr
Butter- 1 tsp
Chopped garlic- 2 Tbsp
Salt, black pepper powder and nutmeg powder to taste
Grated mozzarella cheese- 200 gr
Fresh cream- 350 ml
Enjoy !
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In Praise of Salt Cod with George Mendes
Get the recipe for Portugese Salt Cod, Potato, and Egg Casserole:
Chef George Mendes of New York City's Lupulo and Aldea shares his technique for a layered casserole of potatoes, salt cod, olives, and hard boiled eggs.
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
How to cook Bacalhau a Gomes de Sa /Salt Cod and Potato Bake Part 1
This classic is probable the most popular dish in Portuguese cuisine. There’s a saying in Portugal; “There’s a recipe using Bacalhau for 365 days of the year”! But this classic, is not only a year round treat it’s also a must have Christmas favorite.In fact it wouldn’t be a traditional Portuguese Christmas Eve diner without it!
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Portuguese Salt cod and Potato Casserole
Portuguese Style Salt Cod and Potato Casserole. This dish has become a favourite holiday dish. Serve it cold as a salad the next day by adding a can of chickpeas for an amazing lunch. Enjoy!
Click here for the complete recipe:
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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