Cod fish – Tia Maria's Blog

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February 16, 2018

Salt Cod and Chick Pea Salad – Salada de Bacalhau com Grao

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.

Garnish with the parsley and olives.

Holiday Recipes / Main Dish / Photo Gallery / Recipes

December 18, 2013

Bacalhau Assado – Baked Salt Cod

Bacalhau Assado – Baked Salt Cod has the classic Portuguese flavors of olive oil, onion and garlic. It is served with roasted potatoes.

It’s easy to prepare since it uses minimal ingredients and takes less than 1 hour to prep and cook.

It is often served on Christmas Eve but also popular all year long. Enjoy!

Ingredients:

4 (6-8 oz) portions of Bacalhau with bone (desalted)

12 – 20 small round potatoes slightly peeled or unpeeled (depending on # of guests)

2 large onions (sliced)

8 cloves of garlic (whole)

1/2 to 1 cup olive oil

2 teaspoons of chopped parsley

Black olives for garnish

Instructions:

Preheat oven to 425 degrees. Wash and dry the potatoes, poke with a fork in a few spots, sprinkle with a little salt and set aside.

Coat the bottom of a large baking pan with a few tablespoons of olive oil.

Place the bacalhau in the pan surrounded by the potatoes and cover with the sliced onions.

Place 2 garlic cloves on top of each bacalhau.

Coat the ingredients with the remaining olive oil.

Cook in oven for 35 minutes. Pierce potatoes for doneness, if they are not fully cooked remove the bacalhau from the pan and continue to cook the potatoes longer.

When ready to serve sprinkle with the parsley.

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October 29, 2013

Arroz de Bacalhau – Salt Cod Fish & Rice Casserole

Most of you know the Portuguese saying; “there are 365 recipes for bacalhau, one for each day of the year”!

This recipe is super easy and takes only 30 minutes to prepare! If you’re lucky enough to have a Portuguese market nearby, you can buy the Codfish already hydrated.

It’s perfect for a main dish, or to serve as a side dish with Portuguese Fish Fillets! Enjoy!

Serves 4-6 Prep 10 min Cook 20 min

Ingredients:

1/2 lb of Salt Cod (boneless & hydrated)

4 cups of cooked long grain rice (recipe here)

2 tbsp of Olive Oil

1 small onion diced

1/2 cup red & green pepper diced

2 small crushed ripe tomatoes (about 1 cup)

2 cloves of chopped garlic

2 tsp of chopped parsley

Salt & Pepper to taste

Black Olives for garnish

Instructions:

Cook the cod fish in boiling water for 10 minutes. Pat dry, shred into chunks and set aside.

In a medium heavy skillet on medium heat, saute the onions, garlic and peppers in the olive oil for about 2 minutes until translucent.

Add the tomatoes and cod fish, and cook for 5 minutes until the tomatoes have concentrated.

Add the cooked rice and stir to incorporate. Cook on low heat for a few minutes until the rice is hot. Add salt & pepper to taste.

Add the parsley and olives as garnish when ready to serve.

Photo image credit: http://mdemulher.abril.com.br/culinaria/receitas/arroz-bacalhau-pimentao

Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes

December 14, 2010

Bacalhau a Gomes de Sa

BACALHAU A GOMES DE SA

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!

Ingredients:

2 lbs boneless salt cod

(Re-hydrate cod by soaking in large pan with water for a few days in fridge changing the water twice a day)

Click here for link to “how to hydrate salt cod”

4 pounds small peeled potatoes cut into 1 inch slices

2 large onions (sliced)

3 gloves chopped garlic

1 bay leaf

1 tablespoon salt

1 teaspoon black pepper

1 cup olive oil

6 hard boiled eggs (sliced)

1 cup olives

2 to 3 teaspoons chopped parsley

2 to 3 cloves of chopped garlic or 1 teaspoon garlic powder

Instructions:

In large pan, place potatoes covered with cold water. Add salt, and cod. Cook for about 10-15 minutes until cod is flaky.

Remove cod fish from pan and set aside to cool. Cook potatoes for another 8-10 minutes or until cooked. Pierce with a fork for doneness. Drain potatoes and set aside to cool. Slice potatoes into 1/4 to 1/2 inch slices.

In large skillet, saute sliced onions, 1/2 tsp salt and bay leaf in 1/2 cup of the olive oil until golden brown. Add garlic during the last 2 minutes of cooking. Remove the bay leaf and let the onions cool for a few minutes.