Traditional baked cod Recipe | Food From Portugal
This traditional baked cod recipe is an excellent choice for any occasion.
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Creamy Cod & Potato Gratin - Food Wishes
Creamed cod was one of my favorite childhood comfort foods, mostly because my mother served it over mashed potatoes, which was my favorite childhood food of any type. This version is a little fancier than my mom’s, but still very easy, and can be done in individual portions, or in one large casserole dish. 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.
Italian Grandma Makes Baccala with Potatoes and Mushrooms (Dried & Salted Cod Fish)
Baccala with Potatoes and Mushrooms (Dried & Salted Cod Fish):
Olive Oil
1 medium Yellow Onion, chopped
3 cloves Garlic, minced
16 ounces Mushrooms, sliced
Salt & Black Pepper, to taste
Hot Red Pepper Flakes, to taste
5 medium Russet Potatoes, large cubes
2 cups Peeled Tomatoes
Water (enough to cover fish)
2-3 pounds Baccala* (dry weight), cut into serving portion sizes
1 ½ cups All Purpose Flour
½ - 1 cup pitted Green Olives, sliced in half
½ cup Fennel Fronds
* Can substitute baccala with fresh cod or any firm fish.
Serve with crusty Italian Bread!
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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Bacalhau Com Natas Recipe: How To Make Portuguese Baked Cod With Cream
#Portugal #recipe #authenticfoodquest
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This easy recipe is for Bacalhau com Natas, an emblematic Portuguese codfish dish. It’s one of the most popular and tastiest cod fish dishes in Portugal.
This creamy oven baked dish includes shredded codfish, potatoes, sauteed onions and cream for a delicious recipe everyone will love.
Natas in the name refers to heavy cream or the cream sauce in the recipe. The heavy cream along with a cod mixture layered with potatoes and then baked, makes a delicious recipe for those who may not like cod.
With no fish bones involved, bacalhau com natas is particularly popular with children and visitors to Portugal.
Ingredients (with affiliate links)
3 large potatoes, approx 1.5lbs or 660g
3 cod fillets, fresh or desalted, about 1.3 lbs or 600g
1 large white onion, about 150g
3 garlic cloves
¼ cup of Portuguese olive oil, 60 ml
1 cup or 150g mozzarella cheese, grated
1 cup of cream or sour cream, 240g
Salt and black pepper to taste
Fresh parsley, chopped for garnish
For the bechamel sauce
½ cup of butter, 120g
½ cup of All-Purpose flour, 65g
3 cups of milk, 750 ml
A pinch of nutmeg
Instructions
If you are using salted cod, start preparing the recipe two days in advance. Start by rinsing the cod with a little running water. Then, place it inside an airtight container, with a lid. Fill the container with enough water to cover the cod at least partially. Keep it inside the fridge. Every six hours, remove the cod from the fridge, drain the water, and top up again with more freshwater. This process removes the salt from the cod.
If you are using ready to cook cod fish pieces, start by thawing them out if they are frozen.
Place cod in medium sized sauce pan and add milk. Cook the cod in the milk over medium heat for approximately 10 minutes. Be very vigilant to prevent milk from boiling and spilling all over your stove top.
After ten minutes, strain the cod and set aside the milk now flavored with cod. We’ll use this milk in the next step to make the bechamel sauce.
Make the bechamel sauce
To make the bechamel sauce, place the butter in a frying pan over medium heat. Cook for a few minutes until the butter melts.
Immediately after the butter melts, add the flour, and stir until flour-butter clumps form.
Now, add the warm milk we had previously set aside. Gently stir with a hand mixer until the flour lumps disappear. Season with nutmeg, pepper, and salt to taste.
Beat the mixture until you get a creamy consistency. Remove from heat and reserve.
Cook onions, potatoes and cod
Peel the onions and cut them into thin slices. And, peel and crush the garlic cloves.
Peel the potatoes and cut them into cubes of about 1 inch/2cm. Clean and dry them completely.
Place the cod on your kitchen work space, and cut it into medium pieces.
Then, pour the olive oil into a large skillet over medium-high heat. When it starts bubbling, add the onion and garlic, and sauté for about 5 minutes.
In the same large skillet, add the dry cubed potatoes. Cook covered along with the onion and garlic for about 10 minutes. Stir occasionally.
In the separate pan with the creamy bechamel sauce, add in the cod pieces. Stir gently.
Add the potatoes and the fried onion and garlic mixture. Stir, and remove from heat.
Assemble the dish
Mix cream and grated mozzarella cheese in a small bowl.
In a large baking dish, place the mixture of potatoes, cream, and cod.
Top with cream and grated mozzarellacheese.
Place in a preheated oven and bake for about 20 minutes at 300°F /150°C.
Remove from the oven when the Bacalahau com natas looks golden on top.
Garnish with fresh parsley before serving
Notes:
If it’s too liquid, you can add small amounts of flour to make the bacalhau com natas thicker.
Thank you for watching.
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Salt Cod with potatoes and bell pepper. Baccalà recipe Italian Food
Salt cod with potatoes and bell pepper. Baccalà recipe Italian Food
Ingredients:
- salt cod - Baccalà - 600 gr
- potatoes - 600 gr
- bell pepper - 1
- capers - 50 gr
- black olives - 60 gr
- celery - 1
- onion - 1
- parsley - to taste
- olive oil - 100 ml
- tomatoes - 400 gr
- salt - to tasty
- chili pepper - to tasty
- water - 400 ml
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How to Cook Fish Baccalà with Tomatoes and Potatoes:
#italianbaccalarecipes #saltcodrecipes #italiancodrecipe #saltcodpotatoespeppers #italianfood #codfishwithtomatoesandpotatoes #codfishrecipes #recipes #howtocookfish #baccalawithpotatoes
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