Best Boston Salt Cod Potato And Onion Casserole Recipes

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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 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.

CREAMY COD AND POTATO GRATIN



Creamy Cod and Potato Gratin image

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Provided by Chef John

Time 1h20m

Yield 2

Number Of Ingredients 11

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

Steps:

  • Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
  • While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
  • Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
  • Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
  • Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
  • Pour in lemon juice and turn off the heat; stir for about 30 seconds.
  • Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
  • Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
  • Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
  • Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g

PORTUGUESE COD FISH CASSEROLE



Portuguese Cod Fish Casserole image

An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.

Provided by John J. Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT1h5m

Yield 6

Number Of Ingredients 9

2 pounds salted cod fish
5 large potatoes, peeled and sliced
3 large onions, sliced
¾ cup olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 ½ teaspoons crushed red pepper flakes
1 teaspoon paprika
3 tablespoons tomato sauce

Steps:

  • Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
  • Bake in preheated oven for 45 minutes, or until potatoes are tender.

Nutrition Facts : Calories 952.5 calories, Carbohydrate 63.8 g, Cholesterol 230 mg, Fat 31.1 g, Fiber 6.8 g, Protein 101 g, SaturatedFat 4.6 g, Sodium 10692.9 mg, Sugar 6 g

ROAST COD WITH POTATOES, ONIONS, AND OLIVES



Roast Cod with Potatoes, Onions, and Olives image

Categories     Olive     Onion     Potato     Roast     Sauté     Cod     Gourmet

Yield Serves 4 with enough for the cannelloni

Number Of Ingredients 9

1 pound (about 3) onions, cut into 1/2-inch-thick slices
3 large garlic cloves
1/4 cup olive oil
1/3 cup vegetable oil
1 pound (about 2 large) boiling potatoes
3/4 cup Kalamata or other brine-cured black olives
1/2 teaspoon dried rosemary, crumbled
1/4 cup minced fresh parsley leaves
a 2 1/2-pound piece of center-cut cod fillet

Steps:

  • Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
  • Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.

SIMPLE CRUNCHY POTATO AND ONION CASSEROLE - LOW CAL



Simple Crunchy Potato and Onion Casserole - Low Cal image

If you like crunchy potatoes, with no sauce, you'll love this casserole made in a shallow dish! We love it plain and simple, and fight over the crunchy parts, but feel free to add seasonings of your choice. If calories are no object, top the casserole with shredded cheese (or sour cream) and sprinkle with real cooked bacon pieces.

Provided by BeachGirl

Categories     Potato

Time 1h20m

Yield 1 9x13 inch casserole, 6 serving(s)

Number Of Ingredients 5

2 large onions, peeled and thinly sliced
4 large potatoes, peeled and thinly sliced
2 tablespoons butter, melted
1/4-1/2 teaspoon salt
1/8-1/4 teaspoon ground black pepper

Steps:

  • Note:*** This casserole has no sauce which allows some of the top and bottom potatoes to get crispy- the more the better! Be sure to use a 9x13-inch casserole. DO NOT use a deep dish casserole as this will prevent the potatoes from cooking properly and getting crunchy.
  • ***Preheat oven to 350 degrees.
  • Spray the 9x13-inch casserole with non-stick cooking spray.
  • Place half of potatoes in bottom of casserole dish.
  • Place layer of onions over potatoes.
  • Sprinkle with salt and pepper.
  • Place remaining potatoes on the top layer.
  • Drizzle butter over the entire casserole, using total of 4 tbs butter, if not counting calories.
  • Spray top of casserole with non-stick cooking spray.
  • Cover and bake 20 minutes in lower third of the oven.
  • Uncover and bake an additional 40-50 minutes until potatoes are done and casserole is golden brown on top.
  • If you are lucky, the bottom potatoes will be a little browned, too!
  • VARIATION: During last 5 minutes of baking, sprinkle casserole with 4 ounces shredded sharp cheddar cheese.
  • Let melt and serve.
  • HAM-POTATO VARIATION: Add 8-12 ounces cooked ham or smoked pork shoulder, cubed, between the onion and potato layers.
  • Bake as directed.

ROASTED COD AND POTATOES



Roasted Cod and Potatoes image

When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 4

4 or 5 medium potatoes, 2 pounds or more
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

Steps:

  • Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
  • Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
  • Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram

BOSTON SALT COD, POTATO, AND ONION CASSEROLE



Boston Salt Cod, Potato, and Onion Casserole image

Make and share this Boston Salt Cod, Potato, and Onion Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb salt cod fish
3 tablespoons butter
1 small onion, minced
1 -2 garlic clove, minced
3/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
black pepper
1 tablespoon olive oil
2 large idaho potatoes
1/2 cup freshly grated parmesan cheese

Steps:

  • Place the cod in a large glass bowl, add enough cold water to cover; soak at least 12 hours, changing water twice; drain and pat dry.
  • In a small saucepan, melt the butter over medium heat; add in the onion and garlic; stir 1 minute.
  • Add in about 2 tablespoons flour and stir for 1 minute.
  • Add in broth and whisk until the mixture is smooth; add in half-and-half; season with pepper and continue to whisk until the sauce thickens, about 3 minutes; then remove from heat.
  • Preheat oven to 350°; grease a 1 to 1 ½ quart casserole.
  • Cut the cod into ¼-inch strips; dredge in remaining flour, tapping off excess.
  • In a large skillet, heat the oil over medium heat; add the cod, cook 1 minute on each side; drain on paper towels.
  • Peel the potatoes, cut into thin discs, and arrange half the discs over the bottom of the casserole.
  • Layer half the cod over the potatoes and pour half the sauce over the top.
  • Repeat with the remaining potatoes, cod, and sauce.
  • Sprinkle cheese over the top; cover and bake 1 hour.
  • Uncover and bake until nicely browned, about 25 minutes.

Nutrition Facts : Calories 648.6, Fat 24.6, SaturatedFat 12.9, Cholesterol 142.5, Sodium 4464.6, Carbohydrate 55.5, Fiber 5, Sugar 2.6, Protein 49.9

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