Best Cod Fish With Potatoes Eggs Recipes

BAKED COD WITH POTATOES AND ONIONS

Baked Cod with Potatoes and Onions image

This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.

Provided by Noelle

Categories Main Dish Recipes Seafood Main Dish Recipes Cod

Time 55m

Yield 2

Number Of Ingredients 6

Ingredients

2 (4 ounce) boneless cod fillets
2 large potatoes, peeled and sliced
1 medium onion, thinly sliced
2 cups milk, or as needed
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g

CODFISH AND POTATO CASSEROLE

Codfish and Potato Casserole image

Adapted from a recipe by chef Manuel Azevedo of LaSalette Restaurant, Sonoma, CA Hint: If you prefer well-done potatoes, leave the inverted casserole dish in place and cook for the recommended time, then uncover and continue cooking until the codfish is lightly toasted. The additional time will allow the potatoes to get extra-brown.

Provided by Razzlledazzlle

Categories High Protein

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs salt cod fish
6 tablespoons olive oil, plus extra for drizzling
2 large yellow onions, sliced
4 garlic cloves, minced
1 pinch nutmeg
white pepper, to taste
4 medium waxy potatoes, boiled, cooled, peeled and cut into 1/4-inch slices
8 hard-boiled eggs, halved, for garnish
portuguese olive, and
chopped parsley, for garnish

Steps:

1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.
2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness.
3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and sauté the onions until barely brown. Add the garlic and cook a minute more. Set aside.
4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices.
5. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted.
6. To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.

Nutrition Facts : Calories 794.6, Fat 24.3, SaturatedFat 4.8, Cholesterol 512.5, Sodium 10718.1, Carbohydrate 31.3, Fiber 3.9, Sugar 4, Protein 106.8

COD FISH WITH POTATOES & EGGS

Cod Fish with Potatoes & Eggs image

I remember my mom making this when I was growing up, although I never ate it as a child. It was my grandfathers favorite.

Provided by Monika Rosales

Categories Fish

Time 1h

Number Of Ingredients 16

Ingredients

1 bag(s) salted cod fish no bones
1 small onion, diced
1 small green pepper, diced
1 jar(s) red pimentos
4 garlic cloves, chopped
1 Tbsp green olives
1 tsp capers
2 can(s) tomato sauce
1 c white cooking wine
1 bay leaf
1 bunch cilantro, chopped
pepper to taste
dash of tabasco
1 Tbsp olive oil
1 potato,peeled and sliced
3 hard boiled eggs, sliced

Steps:

1. Place the salted cod in a bowl of water, let sit to "de-salt", rinse twice...then place in a pot with fresh water and bring to a boil, rinse that water twice about 20 mins total...drain and set aside.
2. to the same pot add the olive oil, onions, peppers, garlic...sauté 5mins.
3. add the tomato sauce, wine, red pimentos, pepper, tabasco, olives, capers, bay leaf...simmer about 5 mins.
4. meanwhile place the potato slices in boiling water till al dente...3-5 mins.
5. make the hard boiled eggs by putting in a pot of cold water, bring to boil and turn off....after 10 mins, drain, cool, peel and slice. Gently break up the cooled cod fish and place in the sauce, add the sliced potatoes and eggs and cilantro combine..serve with rice

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

Ingredients

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.