BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)
Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. You need to soak the cod in water overnight to remove the salt. Serve hot.
Provided by Vólola
Categories World Cuisine Recipes European Portuguese
Time P1DT1h58m
Yield 8
Number Of Ingredients 10
Steps:
- Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
- Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
- Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 16 g, Cholesterol 172.5 mg, Fat 6.8 g, Fiber 2.7 g, Protein 73.4 g, SaturatedFat 1.1 g, Sodium 8042.1 mg, Sugar 3.5 g
PORTUGUESE BAKED COD FISH WITH POTATOES
Make and share this Portuguese Baked Cod Fish With Potatoes recipe from Food.com.
Provided by Chef Gorete
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Season the frozen fish with salt, pepper & garlic powder and set aside.
- In a large 9 x 13 pyrex dish or roasting pan, toss the potatoes, paprika, garlic cloves, salt, pepper, piri-piri sauce, cumin, onions, ketchup, wine and olive oil together.
- Place the dish in the middle of the oven and bake for 35 minutes, or until the potatoes are almost tender, tossing regularly. Coat the fish with the sauce then place on top of the potatoes. Bake until the fish is tender and flaky (basting and turning 2 or 3 times) and potatoes are tender.
Nutrition Facts : Calories 995.7, Fat 4.1, SaturatedFat 0.9, Cholesterol 198.7, Sodium 1502.9, Carbohydrate 135.2, Fiber 17.5, Sugar 8.3, Protein 98
MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
BAKED BACALHAU / SALTED COD
I order this in our favorite Portuguese restaurant. I didn't see any on zaar close to what we enjoy. Bacalhau is a staple of the Portuguese cuisine. This dish has sliced garlic, onions, peppers, potatoes and olives made with lots of olive oil. I used red, yellow and red bell peppers for vibrant color and sweetness but if you prefer green go for it.
Provided by Rita1652
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place potatoes in a large pot of water bring to a boil, and cook for 5 minutes and remove placing on towels to air dry.
- Drizzle 1/4 cup olive oil in a large heavy bottom pan Saute garlic for 30 seconds and stir in potatoes, then sliced onions and peppers.
- Mix salt pepper, parsley and paprika together.
- Season the vegetables with 3/4 of the mix.
- Season the cod with the remaining spice mix.
- Nestle the cod in between the vegetable mix.
- Drizzle with Olive oil and add white wine.
- Place in the oven and cook for 30 minutes or until its all cooked through.
- Toss the mixture every once or twice so that all flavours get incorporated.
- Raise oven to 425. Toss and top with olives baking for 10 more minutes.
- Enjoy!
BOLINOS DE BACALHAU (PORTUGUESE COD CAKES)
Steps:
- A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
- Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
- While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
- When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
- Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
- Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.
BAKED COD FISH PORTUGUESE STYLE (BACALHAU)
Number Of Ingredients 9
Steps:
- Arrange in an earthen baking dish the cod fish, layered with tomatoes, green peppers, potatoes, sliced onion, boiled eggs, green olives. Dribble over the top olive oil and a few drops of hot sauce. Last layer should be cod fish. Put it in the oven and bake at 350 degrees for 1 hour. When cod fish on top is browned, it should be ready to serve. Serve in the baking dish. NOTE: Bacalhau is actually dried cod fish, and when the Brazilians and Portugueses prepare the dish above, they use the salted dried cod fish and go to a lot of trouble soaking and preparing the fish described on the Seafood & Fish chapter. This "modern" version is much easier.
Nutrition Facts : Nutritional Facts Serves
More about "baked cod fish portuguese style bacalhau recipes"
7 AUTHENTIC WAYS YOU WANT TO EAT BACALHAU THE …
From authenticfoodquest.com
- Bacalhau a Bras – Salted Portuguese Codfish, Eggs & Potatoes. Bacalhau à Brás is one of Portugal’s most popular dishes and one of our favorite Portuguese salt cod dishes.
- Bacalhau Com Natas – Salted Portuguese Codfish with Cream. A lot of Portuguese dishes are prepared with Portuguese olive oil or simply grilled. However, bacalhau com natas is unique as it is made with cream.
- Pasteis de Bacalhau or Bolinhos de Bacalhau- Salted Codfish Cakes. Pasteis de Bacalhau or codfish cakes are also called bolinhos de bacalhau in northern Portugal.
- Bacalhau a Lagareiro – Cod Fish Lagareiro-Style. This simple, delicious codfish recipe is one of the most famous ways of preparing codfish in Portugal.
- Bacalhau Assado Na Brasa Com Batata a Murro – Roasted Codfish With Potatoes. This modest codfish dish, consisting of roasted codfish with potatoes, exceeds expectations.
- Pataniscas de Bacalhau – Salted Codfish Fritters. Pataniscas de Bacalhau are delicious codfish fritters. This is another version of deep fried bacalhau in Portugal.
- Arroz de Bacalhau – Rice with Codfish. Another simple dish, arroz de bacalhau is made with salt cod, rice, onion, garlic, olive oil, and leeks. It’s simmered in vegetable or fish stock and white wine and is typically garnished with cilantro and black olives.
BAKED SALT COD CASSEROLE (BACALHAU ASSADO) - THE …
From theportugueseamericanmom.com
Estimated Reading Time 7 mins
BACALHAU (PORTUGUESE SALT COD STEW) RECIPE - SIMPLY …
From simplyrecipes.com
5/5 (2)Total Time 26 hrsCuisine Brazilian, PortugueseCalories 594 per serving
BACALHAU COM NATAS - PORTUGUESE COD WITH CREAM …
From wetravelportugal.com
LAGAREIRO BAKED COD. PORTUGUESE RECIPE - CELINE'S RECIPES
From celinesrecipes.com
TOP 45 PORTUGUESE SALTED COD FISH RECIPES
From bothwell.keystoneuniformcap.com
TOP 47 COD FISH RECIPES PORTUGUESE STYLE
From istimewa.dixiesewing.com
TOP 47 PORTUGUESE SALTED COD FISH RECIPES - METAL.PAKASAK.COM
From metal.pakasak.com
PORTUGUESE STYLE COD RECIPE | SIDECHEF
From sidechef.com
TOP 48 TRADITIONAL PORTUGUESE COD RECIPES - TMAX.PAKASAK.COM
From tmax.pakasak.com
CODFISH CAKES (BOLINHOS DE BACALHAU) - THE PORTUGUESE AMERICAN …
From theportugueseamericanmom.com
OUR BEST PORTUGUESE RECIPES - FOODANDWINE.COM
From foodandwine.com
TOP 45 TRADITIONAL PORTUGUESE COD RECIPES
From sara.hedbergandson.com
PORTUGUESE BACALHAU RECIPE BAKED | DEPORECIPE.CO
From deporecipe.co
TOP 45 BACALHAU DE NATAS PORTUGUESE RECIPES
From sprout.jodymaroni.com
TOP 46 FRESH COD RECIPE PORTUGUESE RECIPES
From housmen.alfa145.com
PATANISCAS DE BACALHAU RECIPE: EASY TO MAKE PORTUGUESE COD FISH …
From authenticfoodquest.com
THE 10 MOST POPULAR COD DISHES IN PORTUGUESE CUISINE
From foodandroad.com
ROASTED COD PORTUGUESE-STYLE - YOUTUBE
From youtube.com
TOP 47 TRADITIONAL PORTUGUESE COD RECIPES
From hercules.dixiesewing.com
PORTUGUESE BAKED COD LOINS RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
10 PORTUGUESE COD FISH RECIPES STEP-BY-STEP - OH! MY COD
From ohmycodtours.com
TOP 40 SALTED COD RECIPES PORTUGUESE
From bothwell.keystoneuniformcap.com
TOP 50 TRADITIONAL PORTUGUESE COD RECIPES
From sprout.jodymaroni.com
You'll also love