Cod Potato Tapas Recipes

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COD & POTATO TAPAS

These are delicious. I first tasted them in Kensington Market at a Portugese bakery. Later I saw them at a Tapas Bar. I don't know the Spanish name for them but one of my cheffy buddies got me the recipe.

Provided by conniecooks

Categories     Spanish

Time 13h45m

Yield 60 pieces

Number Of Ingredients 9



Cod & Potato Tapas image

Steps:

  • Rinse and soak the cod 12 hours or overnight in several changes of cold water.
  • Drain, place in a large saucepan. Cover with cold water and bring to a boil. Simmer until fish flakes easily when poked with a knife about 15 minutes.
  • Drain , cool and remove skin and bones.
  • Shred finely in the food processor making sure ther are no chunks.
  • Combine cod, potatoes, onion, parsley , lemon juice, nutmeg and pepper. taste and adjust seasoning.
  • Stir in eggs to form a firm , malleable mixture.
  • Using a dessert spoon scoop up a heaping spoon full of cod mixture. With a second dessert spoon cupped over the first press and form a rounded oval allowing excess to fall back into bowl. Place on a tray. continue with rest of mixture.
  • In 3 inches of oil heated to 375F deep fry ovals about 8 at a time till golden and crisp. Drain immediately.
  • Serve with lemon and olives.

Nutrition Facts : Calories 41.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 23.7, Sodium 669.8, Carbohydrate 2.4, Fiber 0.3, Sugar 0.2, Protein 6.5

1 1/4 lbs salt cod fish
5 cups unsalted potatoes (riced or finely mashed)
1/2 cup finely chopped onion
1/3 cup finely chopped fresh parsley
4 teaspoons lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon pepper
3 eggs, beaten
oil (for deep frying)

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



Roasted Cod and Potatoes image

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

4 or 5 medium potatoes, 2 pounds or more
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

GARLIC POTATO TAPAS

This is a very different Tapa - it is almost like a potato salad - You'll like the flavor and it is great to serve along with other tapas. Serve 1/2 cup in small individual bowls . It is fun to have a tapa night when you are entertaining.There are lots of Tapas recipes here on Recipezaar. This recipe originated in Kraft's What's Cooking magazine

Provided by Bergy

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6



Garlic Potato Tapas image

Steps:

  • Mix mustard, Miricle Whip, garlic& pepper in a bowl.
  • Stir in the potatoes and onions Refrigerate for at least 1 hour.

1 tablespoon Dijon mustard
1/3 cup Miracle Whip or 1/3 cup mayonnaise
2 garlic cloves, finely chopped
1 teaspoon fresh coarse ground black pepper
3 lbs potatoes, peeled, cut into 1 " pieces, cooked & cooled, do not over cook the potatoes
1/4 cup green onion, finely chopped

POTATO TAPAS

Make and share this Potato Tapas recipe from Food.com.

Provided by acoats

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 4



Potato Tapas image

Steps:

  • Stir all ingredients.
  • bake in casserole dish 10 minute.

Nutrition Facts : Calories 215.4, Fat 6.2, SaturatedFat 1.9, Cholesterol 253.8, Sodium 560, Carbohydrate 28.6, Fiber 3.3, Sugar 2.7, Protein 11

5 small red potatoes
6 eggs
1 medium green pepper
1 teaspoon salt

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