How To make Cod Potato Casserole
1 Lb. salt cod
1 C. chopped onion
2 Tbsp. olive oil
1 Can tomato puree
(10 1/2 oz.)
1 C. chicken broth
1/4 C. parsley (snipped)
1/8 Tsp. pepper
3 Medium potatoes :
peeled and sliced
(1 lb.)
Soak cod in water overnight, change water 3 or 4 times. Rinse. In saucepan, cover cod with cold water, bring to boil. Reduce heat, simmer, covered 20 minutes or until fish flakes. Drain. Meanwhile in another pan cook onion in oil until tender but not brown. Stir in tomato, broth, parsley and pepper. Simmer uncovered 15 minutes. Flake drained cod, gently stir into tomato mixture along with potatoes. Pour into ungreased 1 1/2 quart casserole, bake covered for 1 1/4 to 1 1/2 hours at 350 degrees. Stir once or twice.
How To make Cod Potato Casserole'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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PORTUGUESE COD FISH RECIPE : Bacalhau à Brás
Bacalhau à Brás: Portuguese Cod fish recipe
Serves 4 to 6
Note: If you´re using dried cod fish you have to soak it over night (change the water 2 times at least)
Ingredients:
Cod fish cooked -300 gr
Potato chips stick- 200 gr
Onion- 2
Chopped garlic - 1 tbsp
Bay leaves - 2
Black Olives- 3 tbsp
Eggs- 5
Salt and black pepper to taste
Olive Oil to taste
Parsley or Coriander to taste
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Seafood Potatoes Au Gratin
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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.
CREAMY Fish Pie || FISH & POTATO CASSEROLE With CRISPY CRUST. Recipe by Always Yummy!
Here is the most tasty potato casserole with fish recipe. Fish fillet cooked in a milk sauce with spices and baked with potato comes out exceptionally tender and juicy.
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✅ Ingredients:
• white fish fillet – 25 oz | 700 g
• potato – 2,6 lb | 1200 g
• hard cheese – 1 oz | 25 g
• milk – 1,3 pt | 600 ml
• ½ bulb onion
• 1 bay leaf
• butter – 3 oz | 80 g
• wheat flour – 1,5 tbsp
• peeled tomatoes – 12 oz | 350 g
• parsley leaves – 2 tbsp
• lemon juice – 2 tbsp
• salt – 3 tsp
• ground black pepper – 1 tsp
• 6 peppercorns
✅ You will need:
• baking dish 31*24 cm
• oven
• stockpot
• pan
• carving board
• bowl
• potato masher
???? Preparation:
1. Lay the peeled potato and 2 tsp of salt into a stockpot, pour in cold water, bring to a boil and cook until readiness.
2. Pour 18,5 fl oz | 550 ml of the milk into a pan, add ½ of bulb onion, a bay leaf and peppercorns, bring to a boil and lay out the fish fillet, cook for 4 minutes over low heat.
3. Take the fish out of the pan, peel and debone, cut into small pieces.
4. Strain the broth.
5. Melt 2 oz | 50 g of butter in the pan and add the wheat flour, stir until smooth and fry for 2 minutes over low heat. Stirring constantly add the broth gradually and simmer for 2-3 minutes over low heat.
6. Add the fish, 1 tsp of salt and black pepper into the pan and bring over low heat to light thickness.
7. Add the chopped up parsley leaves and lemon juice, stir.
8. Drain the potato, add 1 oz | 30 g of butter and 2 fl oz /50 ml of milk, make a mashed potato.
9. Lay out the fish in the sauce evenly into a baking dish and follow with a layer of the peeled tomatoes. Lay out the mashed potato onto the tomatoes, make even with a fork and sprinkle with the grated cheese atop.
10. Preheat oven to 390°F | 200°C and bake for 20 minutes until golden crust.
11. Sprinkle the potato and fish casserole with the chopped up parsley and serve to the table.
The Very Best Potatoes Au Gratin Recipe
Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. Simple to prepare and fantastic for entertaining.
----------------------------------------FULL RECIPE BELOW--------------------------------------
INGREDIENTS
3 ounces Butter
1 garlic clove minced
4 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 cups low-fat milk
2 cups shredded white cheddar
5 cups thinly sliced yukon gold potatoes
INSTRUCTIONS
Preheat oven to 350°.
In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
Remove from the oven and allow to stand 5-10 minutes before serving.
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