Best Bacalhau A Algarvia Golden Codfish With Potatoes Recipes

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PORTUGUESE BACALHAU à BRáS (SALT COD AND POTATOES)



Portuguese Bacalhau à Brás (Salt Cod and Potatoes) image

This is a very unique Portuguese Salt Cod fish dish. Very popular in the Azores Islands of Portugal. Cooked for many occasions and well enjoyed. To save yourself time you can prepare the potatoes ahead of time and let them soak in water untill you are ready to start your dish. Also please note, the Cod must be soaked in water overnight. However if you miss this step you can boil the Cod in a pot of water and keep changing the water a few times. This is to remove the salt from the Cod. Use Boneless Salted Cod (not frozen). You can find this in many Super Markets. I have mentioned below that you can also use a Food Processor and shred the potatoes and onion for ease. You can also cheat by using a family size bag of shoestring french fries ;) Prep time does not include soaking of the Cod.

Provided by daisygrl64

Categories     High Protein

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2-2 lbs dried salt cod fish
8 russet potatoes, peeled, cut into matchstick pieces (I am basing the serving by 2 potatoes per person)
olive oil, divided
3 medium size onions, cut in half, then sliced thinly (like half moon slices)
4 bay leaves
6 -8 eggs, beaten
1/4 cup chopped parsley
2 tablespoons minced garlic
1 teaspoon hot pepper flakes (optional)
3 dashes Tabasco sauce (optional)
green olives, or
black olives
salt and black pepper (according to taste)
lemon wedge
you can use a food processor to shred the potatoes and onions. you can also cheat by using a family French fries

Steps:

  • Note: Soak Cod fish in water overnight.
  • Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes. Drain and let cool. Once Cod has cooled, flake it.
  • Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary.
  • Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven.
  • Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes. remove bay leafs from pan (discard).
  • add garlic, onions (pepper flakes if using) to the pan and saute until onions begin to soften.
  • add the parsley and let saute a bit.
  • add flaked Cod and keep tossing until Cod gets warm.
  • add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs.
  • Once you are done with your Cod and eggs mixture.
  • Combine fries with Cod mixture.
  • add olives if using.
  • taste, add salt and black pepper if needed.
  • when serving squeeze lemon juice from a slice of lemon ontop.
  • add dash of tabsco sauce if using.
  • Enjoy.

BACALHAU à GOMES DE Sá /COD & POTATO CAPE VERD



Bacalhau à Gomes De Sá /Cod & Potato Cape Verd image

I had this while on holiday on the island of Sal, of the Cape Verde islands in October 2007. As an ex-Portuguese colony the Portuguese influences are strong. We found this recipe so delicious I had it several times while I was in Cape verde and enjoyed several attempts at making it at home as soon as we got back. This tastes pretty close to the original. If you can possibly use dried salt cod, then please do, the flavour is definitely superior to average ordinary white fish. As usual with salt cod, no additional salt is needed in the recipe, it will be salty enough. For instructions on how to deal with your dried salt cod, I recommend this recipe by Julesong: Recipe #242753. My recipe time assumes that you have soaked and cooked your salt cod already and that you've taken out the bones, so it's flaked and ready to go. I usually hard boil the eggs in the same water with the potatoes and remove them with a slotted spoon once I figure that they have had enough time to have hard boiled. Saves using an extra pot! This can be made a day in advance but more time than stated would be needed in the oven to heat it though.

Provided by kiwidutch

Categories     Portuguese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs salt cod fish (1kg, soaked, cooked, de-boned, flaked)
4 tablespoons olive oil
2 large onions (diced)
4 garlic cloves (minced)
1 teaspoon nutmeg
white pepper (to taste)
6 large potatoes
6 hard-boiled eggs
parsley

Steps:

  • Preheat your oven at 400°F (200°C).
  • Hard boil your eggs in the potato water.
  • Cover the peeled potatoes in water and boil until they are just cooked though, then drain the water and cut them into thin slices and then cut them further into approximately 1 inch x 1 inch ( 2.5 cm x 2.5 cm) bits. It doesn't have to be really precise, just so that the potato slices are in small bits roughly all the same size.
  • Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.
  • Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
  • Mix, but don't mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then add the nutmeg and pepper and parsley. If the mixture is too dry, a very small amount of water can be added to make it only just stick together.
  • Spoon the mix into a baking dish and lay out the decorative egg rounds on the top. Cover with foil and bake for 20 minutes until it is completely warmed though.

COD WITH POTATOES



Cod with potatoes image

This cod recipe with potatoes is delicious and very simple to prepare! If you like cod and want to prepare a meal that does not give much work this is undoubtedly the perfect recipe for you! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Cod, potatoes, tomatoes, onion, olive oil HOW TO MAKE COD WITH POTATOES: Peel the potatoes and cook them in a saucepan with water seasoned with salt. When the potatoes are almost cooked, add the cod and cook about 6 to 7 minutes. Turn off the heat and drain the potatoes and the cod with a skimmer. Remove the skin and bones to the cod and flake it with a fork. Cut the potatoes in pieces and set aside. In a saucepan, add the olive oil, onion cut into slices, peeled tomatoes cut into chunks and cook over low heat until the tomato start to break down, stirring occasionally. Add the flaked cod and the potatoes, season with pepper and chopped coriander and mix gently. Turn off the heat and serve with a good red wine.

Provided by Pedro Barbosa

Categories     Cod, Recipes

Time 55m

Yield 4

Number Of Ingredients 8

800 grams (1 3/4 pounds) desalted cod
3 medium ripe tomatoes
1 large onion
75 ml (1/3 cup) olive oil
1 kg (2 1/4 pounds) potatoes
Coriander (to taste)
Pepper (to taste)
Salt (to taste)

Steps:

  • Peel and wash the potatoes. Cook the potatoes in a saucepan with water seasoned with salt. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook for about 15 to 20 minutes. When the potatoes are almost cooked, add the cod and cook about 6 to 7 minutes. Turn off the heat and drain the potatoes and the cod with a skimmer.
  • Remove the skin and bones to the cod and flake it with a fork. Cut the potatoes in pieces and set aside.
  • In a saucepan, add the olive oil, onion cut into slices, peeled tomatoes cut into chunks and cook over low heat until the tomato start to break down, stirring occasionally. Add the flaked cod and the potatoes, season with pepper and chopped coriander and mix gently.
  • Turn off the heat and serve with a good red wine.

Nutrition Facts : Cod with potatoes Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 566 Total Fat 20 g(26%) Saturated Fat 3 g(15%) Cholesterol 110 mg(37%) Sodium 216 mg(9%) Total Carbohydrate 46.5 g(17%) Protein 51 g

BACALHAU A GOMES DE SA (SALT COD, ONIONS AND POTATOES)



Bacalhau a Gomes de Sa (Salt Cod, Onions and Potatoes) image

Provided by Food Network

Categories     side-dish

Time P1DT13h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds 1 1/2 pounds salt cod
1/2 cup plus 1 teaspoon olive oil
2 cups thinly sliced yellow onions
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender
4 hard boiled eggs
8 black olives
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

BACALHAU A GOMES DE SA (PORTUGUESE SALTED COD CASSEROLE)



Bacalhau a Gomes De Sa (Portuguese Salted Cod Casserole) image

This is adapted from an Emeril recipe to fit what my memory is from my mom's kitchen. This dish is extremely popular in Oporto which is where my mother's family is from and served traditionally on Good Friday.

Provided by greysangel

Categories     One Dish Meal

Time P1DT20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs salt cod fish
1/2 cup olive oil, plus
1 teaspoon olive oil
2 cups thinly sliced yellow onions
1 tablespoon chopped garlic
salt
fresh ground black pepper
2 lbs waxy potatoes, sliced 1/4-inch thick and cooked until tender
4 hard-boiled eggs
8 green manzanilla olives, sliced
1 teaspoon paprika
2 tablespoons finely chopped fresh parsley

Steps:

  • Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large sauté pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Sauté until slightly golden, about 6 minutes.
  • Preheat the oven to 350ºF.
  • Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
  • Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, paprika and parsley.
  • Yield: 4 to 6 servings.

Nutrition Facts : Calories 1040.3, Fat 38.7, SaturatedFat 6.5, Cholesterol 445.5, Sodium 12139.2, Carbohydrate 49, Fiber 6.8, Sugar 5.8, Protein 119.1

MARIA'S PORTUGUESE BACALAU



Maria's Portuguese Bacalau image

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Provided by BINGADING

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT2h

Yield 8

Number Of Ingredients 12

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

Steps:

  • Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  • Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  • In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  • While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  • Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  • Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g

SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA



Salt Cod, Onions and Potatoes: Bacalhau A Gomes De Sa image

Provided by Food Network

Categories     main-dish

Time P1DT13h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds salt cod
1/2 cup plus 1 teaspoon olive oil
2 cups thinly sliced yellow onions
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender
4 hard-boiled eggs
8 black olives
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
  • Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
  • Preheat the oven to 350 degrees F.
  • Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
  • Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

BACALHAU GOMES DE SA (PORTUGUESE CODFISH AND POTATOES)



Bacalhau Gomes De Sa (Portuguese Codfish and Potatoes) image

This recipe is from a restaurant called the Grubstake in San Francisco, California which serves a limited list of Portuguese dishes along with traditional diner cuisine.

Provided by Member 610488

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
4 garlic cloves
1 medium onion, chopped
2 medium red potatoes, cooked and diced
10 ounces cod, boiled and chopped
1 hard-boiled egg, chopped
2 tablespoons fresh parsley leaves, chopped
10 olives

Steps:

  • In a large saute pan over medium-high heat, add the olive oil. When heated add the garlic and onion and saute until golden brown.
  • Add the potatoes, codfish and chopped egg and cook until heated through. Remove the pan from the heat and add the parsley and olives.

Nutrition Facts : Calories 273.2, Fat 13.3, SaturatedFat 2.1, Cholesterol 78.6, Sodium 158.6, Carbohydrate 21.4, Fiber 2.8, Sugar 2.7, Protein 17.5

BACALHAU



Bacalhau image

Make and share this Bacalhau recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Portuguese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs salt cod fish, soaked
2 large onions, sliced
6 tablespoons butter
1 garlic clove, minced
3 large potatoes
2 tablespoons breadcrumbs
black pepper, to taste

Steps:

  • Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.
  • Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces.
  • Saute the onions in half the butter until they are tender and golden; Add the garlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water; then remove skins.
  • Drain and slice into 1/4" pieces.
  • Preheat oven to 350°F Grease a 1-1/2 quart casserole with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper, and repeat layering. Sprinkle bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned.

Nutrition Facts :

BACALHAU (SALT COD) WITH CHICKPEAS



Bacalhau (Salt Cod) With Chickpeas image

A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days), assembling this dish is simple and quick. If you don't have piri-piri (Portuguese-style chili oil), substitute a quarter teaspoon (or more if you like) of dried hot red pepper flakes. This makes a very hearty luncheon or brunch dish and is great with a glass of red wine.

Provided by Chef Kate

Categories     Stew

Time P2DT30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb salt cod fish
2 cups onions, thinly sliced
1/2 cup olive oil
1 (14 ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced
1/3 cup white wine vinegar
1/2 teaspoon piri-piri
salt and pepper
10 kalamata olives, pitted and chopped
3 eggs, hard-boiled, shelled and quartered
1/3 cup parsley, chopped

Steps:

  • Prepare Bacalhau.
  • Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
  • Drain the fish, rinse well and place in a saucepan with enough water to cover.
  • Bring to a boil.
  • Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
  • Lower the heat and simmer for 20 minutes.
  • Drain and let cool.
  • Remove any skin and bones and separate the fish into coarse flakes.
  • Prepare the stew.
  • In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
  • Stir in the Bacalhau and heat for two minutes.
  • Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
  • Serve garnished with the hard boiled eggs and olives.

Nutrition Facts : Calories 791, Fat 35.8, SaturatedFat 5.7, Cholesterol 331, Sodium 8419.7, Carbohydrate 32.3, Fiber 6, Sugar 3.8, Protein 81.9

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