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
How to cook Bacalhau a Gomes de Sa /Salt Cod and Potato Bake Part 1
This classic is probable the most popular dish in Portuguese cuisine. There’s a saying in Portugal; “There’s a recipe using Bacalhau for 365 days of the year”! But this classic, is not only a year round treat it’s also a must have Christmas favorite.In fact it wouldn’t be a traditional Portuguese Christmas Eve diner without it!
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One-Pot Bacalhau a Gomes de Sa (salt cod casserole) Recipe | Chef George Mendes | Aldea NYC | STAUB
George Mendes, Michelin-starred chef/owner of Aldea restaurant in New York City, shares a recipe from his acclaimed 2014 cookbook, “My Portugal,” for the classic dish Bacalhau a Gomes de Sa, or “salt cod casserole.” Using traditional Portuguese ingredients of house-cured cod, potato, egg, sautéed onions and black olives, Mendes demonstrates how to construct this rustic, versatile and delicious layered casserole in a STAUB Cast Iron Cocotte.
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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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Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network