This savory quiche will be your favorite way to use all that summer zucchini that’s in season right now. I bet you have all the ingredients in your pantry too. That’s what makes this dish easy to prepare. It’s a great lunch, dinner, snack or serve as an appetizer.
Ingredients:
3 to four cups (finely diced zucchini with skin on)
8 oz cooked bacalhau (finely shredded)
1 small onion (diced)
4 eggs
1 cup any biscuit mix
1/4 cup olive oil
1/2cup shredded cheddar cheese
1/4 to 1/2 cup pecorino or Parmesan cheese
cherry tomatoes as a garnish (if desired)
1 tablespoon minced parsley
Preparation:
Set oven to 350 degrees F. Lightly grease a pie plate with cooking spray or butter.
Saute onion in olive oil for a few minutes until translucent. Add bacalhau and cook for a few minutes to absorb flavors. Set aside to cool.
Meanwhile beat eggs until foamy. Add zucchini, cheeses and biscuit mix. Add the cooled onion and bacalhau and mix thoroughly.
Top with sliced cherry tomatoes and bake for about 45 to 50 minutes until golden brown.
I made this easy recipe last week and it was delicious! Don’t let the simple ingredients fool you because it’s delicious! A perfect side dish or main dish.
Make it ahead and heat up the next day! Enjoy!
Ingredients:
1 pound boneless salt cod (hydrated)
1 32 oz can cooked chick peas
1 to 2 pounds pound of fresh brussel sprouts (sliced in half)
5 eggs (hard boiled and sliced)
1 small onion (chopped)
3 cloves garlic (chopped)
1 teaspoon salt
pepper to taste
1/2 cup olive oil
olives for garnish (optional)
Preparation:
Saute the onions, garlic and brussel sprouts in 2 tablespoon of the olive oil until tender. Mix in the chick peas salt and pepper.
Meanwhile cook the cod for about ten minutes. Let cool and flake into desired pieces.
Coat a deep dish baking pan with a little olive oil. Begin alternate layering with brussel sprouts first, then cod. Top with eggs and olives
Drizzle with remaining olive oil. Bake at 350 degrees F for about 15 to 20 minutes to heat. Serve as a main
This easy recipe is can be a lunch, snack, side dish or a main dish. Serve it warm or cold. Make this ahead of time and store in the refrigerator. If you don’t have salt cod available in your area, you can use cooked fresh cod or haddock.
Serves 4-6
Ingredients:
1 or 2 cans of cooked chick peas (drained and rinsed)
1 pound of cooked salt cod (flaked)
1 large onion (sliced)
3 cloves garlic (finely minced)
6 hard boiled eggs (chopped)
1/2 cup olive oil
3 tablespoons chopped parsley
salt and pepper to taste
2 tablespoons wine vinegar to taste (optional)
olives for garnish
Preparation:
Saute the onion in 2 tablespoons of olive oil for a few minutes. Add garlic and cook for another minute.
Note: If you want to serve this dish warm add the chickpeas and cod to the onions and saute until warm. Then add the garnishes on top before serving.
In a large dish, layer the chickpeas, then the cod. Season with salt and pepper.
Add the onions, and the eggs. Drizzle with the remaining olive oil and vinegar if desired.
I’ve had many requests for the process of hydrating salt cod (bacalhau). It’s relatively easy to do so I’ve posted some information here for those of you that are novices at cooking with the cod.
This photo above, was taken at Portugalia Marketplace in Fall River. They have an amazing refrigerated room solely for selling the salt cod. It is said that the best salt cod is from Portugal because they use the best cod fished in the oceans of Newfoundland, and then salt cured using Portuguese techniques.
You can find the cod at most Portuguese markets. Some Italian markets or even some Hispanic markets will sometimes carry salt cod as well, but they generally only use the boneless cod. If you’re lucky enough to live where you can find Portuguese salt cod, I suggest you buy the whole fish, since it’s cheaper by the pound.
You’ll find many other recipes here on this blog by using the search bar under: Bacalhau, or Salt Cod
This video is very informative for those of you that want to know all about the process.
Process for hydrating salt cod: **Have the market cut it into 8 oz serving portions. Many markets also sell the cod in portioned or boneless packages.
Day 1: Cut salted cod into 8 to 10-ounce portions or have the market cut it for you. Rinse in very cold water to remove the excess salt. Place into a large pan or bowl which is big enough to completely submerge cod. Place in refrigerator, or in a large tub filled with ice to keep the water cold.
Day 2: Drain water, rinse and add very cold water to submerge cod. Place back in refrigerator. Later in the day drain, rinse and add cold water again. Place back in the refrigerator.
Day 3: Drain and rinse cod in very cold water. Cut a small piece from the thickest portion of cod and taste for saltiness. It should have some fishy and salty taste. If the saltiness is to your taste you can proceed to next step. Remove from water, pat dry on paper towels. Store in refrigerator up to 3 days in covered container.
Note: Some people will soak the cod in milk on the last day to remove some of the fishy taste, but this is optional. I like my cod to taste like cod, so I just use water for this process. As you do this more often you’ll find you’re an expert at it and you’ll know the exact timing for the process.
Storing: If you find the cod is to your taste on the third day, go ahead and rinse, pat the cod dry with a towel. Wrap individual pieces with parchment paper, foil, or plastic and freeze in freezer bags and label the date. When you need to cook it, simply remove as many portions as you need and place in the refrigerator overnight to thaw. You can also place in a bowl of cold water for a few hours to thaw.
Note: Boneless cod like this photo below will take less time to soak.
My family loves bacalhau so I’m always trying new recipes. This week I gave the classic “Bacalhau a Gomes de Sa” a makeover by making it as a scalloped potato layered bake. It was very simple to prepare since I didn’t have to cook the potatoes a head of time like the traditional recipe.
The thin sliced potatoes mixed with the sweet onions and olive oil tones down the saltiness of bacalhau creating a wonderful blend.
This recipe is pretty versatile so you can go ahead and add lots of bacalhau or as little as you wish. We all decided that I would make this recipe from now on. Enjoy everyone!
Serves 6-8
Ingredients:
3-4 pounds of 1/8 inch thin sliced potatoes (washed with skin on)
1 and 1/2 pounds to 2 pounds of hydrated de-salted bacalhau (salt cod)
3 large onions (sliced 1/8 inch)
4 cloves of garlic (finely chopped)
1 cup of olive oil
1 teaspoon black pepper
1 teaspoon or more salt to taste
1 large roasted red pepper (cut into strips) (fresh or jarred)
Optional garnish: chopped parsley, sliced hard boiled eggs
Preparation:
Cook the cod in boiling water for about 5 -10 minutes depending on thickness.
Saute the onions and garlic in 1/4 cup of the olive oil until caramel colored.
Coat a large deep dish oven pan with olive oil and spread a small layer of the cooked onions.
Begin layering; potatoes, cod followed by onions and olive oil, then salt and pepper.
Complete the layers with the onions on top and arrange the red pepper on top.
Top with foil. When ready to cook, preheat oven to 400 degrees F.
Cook for 30-40 minutes covered with foil. Remove foil and cook for 30-40 minutes longer.
Test for doneness by piercing one potato in the middle of the pan.
Garnish with black olives and serve with extra olive oil for serving.
I learned this recipe from my mother many years ago so I guess she was way ahead of her time since ceviche is a new trendy dining experience. Those of you that really love the taste of Bacalhau will love it. It makes a unique appetizer for your next party. Be sure to serve it with some Vinho Verde or very dry white wine.
Traditional ceviche consists of raw seafood tossed with kind of an acidic marinade such as vinegar or lemon juice which “cooks” the fish as it marinades. I served the ceviche on Portuguese Corn Bread because the texture of the bread pairs very well with the cod but you can serve it on any crusty firm bread.
Notice the platter that it’s served on is the famous ceramics of Coimbra, Portugal. The pottery recreates famous tapestries of the XVII century which depicted the famous hunting grounds and it’s animal inhabitants, often visited by the Monarchs.
My flea market find for $5.00 was unbelievable!
Serves 4-8 as appetizers
Ingredients:
1 (8 ounce) portion of uncooked hydrated salt cod
1 very small onion (finely minced)
2 cloves garlic (finely minced)
3 sprigs fresh parsley (finely chopped)
2 – 3 tablespoons of olive oil
1 – 2 teaspoons of white wine vinegar
Black pepper
Preparation:
Shred the cod fish with a knife and fork into very small pieces and place into a small bowl.
Add the remaining ingredients and mix well. Let the cod marinade for at least 1 hour in the refrigerator.
When ready to serve, taste and add more olive oil, or vinegar, or seasonings if desired.
Use the same day because the cod can become very mushy as it marinades for too long a time.
There are 365 ways to eat Bacalhau, one for each day of the year!
This dish is customarily served with Portuguese Tomato Rice, french fries and a side salad. Enjoy!
Bacalhau a Maria
Ingredients:
2 pounds uncooked bacalhau (cut into 1/2 inch thick fillets)
2 eggs (for dredging)
1 tbsp water
flour (for dredging)
1/2 teaspoon garlic powder
Oil for frying (preferably corn or vegetable – about 1 and 1/2 cup)
1 tablespoon olive oil
Salt and pepper (optional)
Garnish: Lemon wedges and olives
Onions:
2 large onions
2 tablespoons olive oil
1 tablespoon white wine
Salt and pepper
Onion Instructions:
Saute the onions in the oil until golden colored. Add the salt, pepper to taste and the wine. Let cook for a minute to evaporate the wine.
Leave in the pan to keep warm and serve over the bacalhau.
Bacalhau Instructions:
Beat the eggs with the water in a medium bowl and set aside. Place the flour in a bowl large enough to coat the bacalhau.
You don’t need to use salt in this recipe since the cod is salty but you can add a pinch of salt and pepper if you like it saltier.
Pat the cod with paper towels to remove any excess moisture and coat with the garlic powder if desired. Dredge in the egg, shaking off excess, then dredge in the four. Shake off excess flour and put aside on a plate until ready to fry.
Place enough oil in a heavy frying pan to reach 1/4 inches deep. Add the olive oil and stir to incorporate both oils. Turn the heat on med-high.
*Test the oil by placing one tip of the fillet into the oil. It should sizzle. The oil should not be smoky, turn down the heat if necessary and adjust accordingly as needed while frying.
Place about 4-6 pieces of the bacalhau into the hot oil and cook for about 4 minutes on each side until golden brown.
Place on paper towels to absorb any grease. Leave in a warm oven until ready to serve. Garnish, with lemon wedges, olives and the onions.
Serve with the tomato rice, french french fries and salad if desired.
Bacalhau no forno com migas. (Oven backed salt cod with migas)
Guest Post by: Nelson De Sousa
In Danbury Connecticutt there is a great Portuguese Restaurant called “The Atlantic”. I ate there on a recent business trip and had the “Bacalhau a Lagareiro”. The chef there prepares this cod dish in by caramelizing the onions and garlic in olive oil in a pan before pouring it over the grilled codfish. I decided to adapt this recipe for home preparation on a weeknight.
“Bacalhau a Lagareiro” is typically grilled over a charcoal fire which is not so time friendly for a weekday night and obviously not weather friendly for those in northern climates in the winter…hence my adaptation for weeknight preparation no matter what the weather is. I am also not a big fan of potatoes…I love them fried but hate them boiled or baked so I decided to pair this dish with Migas which is a stir fry of sorts made with broccoli rabe, Portuguese corn bread, black eyed peas and pine nuts.
Easy to make on weeknight…in fact I made this in under 1 hour!
Ingredients: 3 to 4 salted cod pieces (previously soaked in daily rinses of fresh water for 3-5 days) 2 onions 13 garlic cloves 2 bunches broccoli rabe chopped 2 cans black eyed peas 1 loaf Portuguese corn bread Portuguese Olive Oil Portuguese Olives Pine nuts (optional)
Instructions:
Boil Cod Fish but don’t overcook it you just want to blanch it. Remove and let drain.
Caramelize 2 onions cut into wedges and like 10 whole gain cloves in Portuguese Olive oil. You want brown not burnt.
Set cod in a Pyrex baking dish and cover with olive oil, onions and garlic. Bake at 400 degrees for about 30 minutes.
Meanwhile sauté 3 whole garlic cloves on olive oil until brown but not burnt. Remove garlic cloves then add the inside (not the crust) of Portuguese corn bread. You want to rip the bread by hand into the finest pieces you can.Let the bread fry for 5 minutes then add chopped broccoli rabe. Cover and let cook until broccoli rabe is wilted and cooked.
Add canned black eyed peas and pine nuts and a little of the water from the black eyed peas can. Stir and cover for 5 minutes on low to medium heat. Garnish cod with Portuguese olives.
Bacalhau listed as one of 13 top World Predictions for 2015 in Bon Appetit Magazine!
The national dish of Portugal, is “bacalhau,” dried, salted cod. The Portuguese have been obsessed with it since the early 16th century, when their fishing boats reached Newfoundland.
The sailors salted and sun-dried their catch to make it last the long journey home, and today there are said to be 365 different ways of preparing it, one for each day of the year.
Search for Bacalhau on the search bar to find many recipes here on this site!
You can serve this dish cold in the summer, or as a hot dish in the colder months. Sometimes I also add 2 boiled potatoes cut into chunks to the recipe to make the dish heartier. Enjoy!
Ingredients:
8 oz Bacalhau (Salt Cod)
1 can black eyed peas (drained and rinsed)
1/2 small onion (finely minced)
2 cloves garlic (finely minced)
2 eggs (hard boiled)
2 tablespoons olive oil
1 tablespoon white wine vinegar
salt and pepper to taste
Chopped parsley (garnish)
2 boiled potatoes (optional)
Instructions:
Cook the cod in boiling water for about 8 minutes until flaky. Drain, let cool, shred into pieces and place in a medium bowl.
Make the vinaigrette by mixing together the onion, garlic, oil, and vinegar.
Add the peas to codfish and mix. Add the vinaigrette and mix gently.
Top with the eggs and parsley. Taste and add salt and pepper if desired.
Note:
If you want to serve this dish hot, heat the peas and add it to the warm cod along with the other ingredients.
Image credit: http://comidasreais.blogspot.com
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