ROASTED COD AND POTATOES
When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
- Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
- Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram
COD FISH CAKES (BERMUDA)
I used this recipe for week 30 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bermuda is my 30th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These cod fish cakes are really more like potato cakes with a little bit of cod meat added. I think they work best as a side dish.
Provided by GiddyUpGo
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the fish and flake it with a fork.
- Mix the fish with the mashed potatoes. Beat the egg in a large bowl, then add it to the potato mixture.
- Mix well, then season with the salt, pepper, thyme, parsley and onion. Dust a large plate with flour, then shape the mixture into patties and arrange on the plate. Dust the tops with a little more flour.
- Heat a generous amount of oil in a skillet and add the fish cakes. Fry on both sides until golden brown.
Nutrition Facts : Calories 125, Fat 1.4, SaturatedFat 0.5, Cholesterol 49.2, Sodium 278.2, Carbohydrate 14.9, Fiber 1.4, Sugar 1.6, Protein 12.5
BERMUDA FISH CAKES
Provided by Food Network
Categories main-dish
Time P1DT20m
Yield Yield: 8 cakes
Number Of Ingredients 12
Steps:
- In a heavy bottom pan, saute the onion and garlic until cooked. Add the curry powder and herbs and cook for 1 minute. Add the potato and flaked cod fish to the pan and mix together. Season with salt and pepper. Add enough cream to make the mixture workable. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat.
CREAMY COD AND POTATO GRATIN
I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!
Provided by Chef John
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
- While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
- Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g
FISH AND POTATO STEW
A very simple fish stew with lots of taste. Can easily be increased in size to feed an army. Garnish with flat-leaf parsley and serve with some crusty bread or toast.
Provided by James
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
- Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
- Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 19.7 g, Cholesterol 56.9 mg, Fat 16.1 g, Fiber 3.2 g, Protein 21.1 g, SaturatedFat 2.3 g, Sodium 360.2 mg, Sugar 3.8 g
BERMUDA SALT COD FISH BREAKFAST
This dish is one of many in Bermuda that is loved by the locals, but avoided like the plague by the majority of foreigners, as many visitors almost seem to be unwilling to try anything 'different'. As it takes a while to prepare, it is usually served on a weekend or special occasion, such as the annual Cup Match celebration or Bermuda Day. On these days you can often walk down the streets and smell this being prepared in many kitchens.
Provided by Mercy
Categories Breakfast
Time 9h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain the fish, place in a large pot and cover with clean water. Bring to the boil and allow to simmer for 25 minutes. Add washed and cleaned whole potatoes and let cook for 30 minutes or until the potatoes are cooked.
- For the sauce, fry the bacon in a pan with the olive oil until it is light brown. Add the sliced onion, thyme and sausage and let cook for 5 minutes. Add the stewed tomatoes and let simmer for 10 minutes. Season with salt and pepper.
- To serve, drain the fish and potatoes and portion them onto dinner plates, cover with the sauce and garnish with avocado, ripe banana and wedges of boiled egg.
Nutrition Facts : Calories 1746.5, Fat 43, SaturatedFat 11.9, Cholesterol 597.1, Sodium 16855.7, Carbohydrate 162.5, Fiber 23.7, Sugar 27.3, Protein 175.8
LAMBES' CODFISH AND POTATO BREAKFAST
This is a traditional Sunday breakfast in Bermuda. There are many ways to enjoy this and I've explained the most common ones below. Any problems, let me know! :-)
Provided by byZula
Categories Breakfast
Time 12h
Yield 6-10 serving(s)
Number Of Ingredients 18
Steps:
- Soak cod in pot of water overnight or for atleast 10 hours.
- In the morning, about an hour before you want to eat; put the fish on to boil. Make sure the water just covers it.
- Boil the cod 2 or 3 times depending on how much you like salt, and make sure you change the water each time you boil it.
- Drain the cod and add the potatoes to the pot. Of course you'll need a large pot. Add enough water to cover and put the pot on to boil.
- Add the eggs 10-15 minutes before you're ready to take the pot off the stove.
- It's done when the fish flakes, the potatoes are soft (not overdone), and the eggs are hard boiled.
- Peel the eggs and plop back in the water to keep warm.
- To serve varies with almost every Bermudian!
- The main way to serve is to use a slotted spoon and add how much fish, potato and egg you want to your plate.
- Peel a banana and add that to one side of your food. Get a few slices of avocado and add that to the other side.
- When I was little I used to mash the fish, potato and egg together with mayonnaise or margarine.
- You can of course just leave it all whole and eat with melted butter which is what I do now that I'm older! It may sound strange but it is really delicous when you get a bit of everything onto your fork!
- The other thing is the sauces. It's all fattening, which is why most people eat this only once a week!
- You can make a tomato sauce or a butter sauce to pour over the top.
- (Some people make an egg sauce, but I never learned how to make it because I figured I alread had egg on my plate!) :-).
- If you're using a sauce, start making it when you put the eggs on to boil.
- Tomato Sauce:.
- Just saute the onion and garlic in margarine or olive oil until the onion is soft. The amount of oil or margarine depends on you.
- Add the stewed tomatoes and season to taste. Simmer for about 10 minutes Spoon desired amount over your codfish and potato.
- Butter Sauce:.
- Saute the onion and garlic in the margarine until the onion is soft.
- Adjust the amount of onion and margarine to your liking. (I like more margarine than most because I hate dry food.) :-).
- Season to taste and simmer for a couple of minutes.
- If you'd like to try the egg sauce; it's pretty much just sauteed onions in butter with some mashed, hard boiled egg added to it. Season it to taste, the amounts of the ingredients are left to you!
- Pour desired amount over your codfish and potato and enjoy!
Nutrition Facts : Calories 1134.2, Fat 23.7, SaturatedFat 4.5, Cholesterol 415.9, Sodium 10879.1, Carbohydrate 119.7, Fiber 20.7, Sugar 27, Protein 113.3
More about "bermuda cod fish and potatoes recipes"
A QUICK GUIDE TO BERMUDA CODFISH BREAKFAST - MY EAGER …
From myeagereats.com
Servings 4Total Time 35 minsCategory Bermudian Dishes
THE BEST COD FISH CAKES ARE MADE IN BERMUDA - MY …
From myeagereats.com
CHARLES WEBBE’S SUNDAY MORNING CODFISH AND POTATO …
From thebermudian.com
DELICIOUS BERMUDA STYLE COD FISH & POTATOES FAMILY …
CODFISH AND POTATOES (BERMUDA STYLE) – NORTH LOOK
From honeyadams31.wordpress.com
Estimated Reading Time 1 min
BERMUDA COD FISH BREAKFAST - RECIPE PETITCHEF
From en.petitchef.com
VIDEO: THE BERMUDIAN MAKES CODFISH CAKES
From thebermudian.com
DISCOVER BERMUDA'S LOCAL FISH & SEAFOOD CUISINE | GO TO BERMUDA
From gotobermuda.com
BERMUDA COD FISH CAKES - MY EAGER EATS
From myeagereats.com
EASY ROASTED COD AND POTATOES RECIPE (ONE-PAN) - MOMSDISH
From momsdish.com
BERMUDA BREAKFAST - SALT COD RECIPE - OOFT! HOT SAUCE
From ooftsauce.com
BERMUDA COD FISH BREAKFAST - MY EAGER EATS
From myeagereats.com
FISH CHOWDER IN BERMUDA — SMITA CHANDRA
From smitachandra.com
CLASSIC ONE-PAN SPANISH COD WITH POTATOES & PEAS | EASY RECIPE
From spainonafork.com
18 OF THE BEST FISH AND CHIP SHOPS IN THE UK
From thetimes.co.uk
THE 5 BEST CODFISH BREAKFASTS IN BERMUDA
From thebermudian.com
You'll also love