Best Cod Potato Casserole Recipes

Cod, Potato, and Fennel Casserole image

Yield Make 6 servings

Number Of Ingredients 11

2 medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks cut off and discarded, and fronds reserved for garnish if desired
1 1/2 lb large boiling potatoes
3 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons extra-virgin olive oil
2 lb skinless cod fillet (1 inch thick), cut into 6 portions
Garnish: chopped fennel fronds or fresh flat-leaf parsley
Accompaniment: lemon wedges
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a 3-quart shallow baking dish (2 inches deep)

Steps:

Preheat oven to 400°F.
Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

POTATO, ONION AND SALT COD CASSEROLE (BACALHAU A GOMES DE SA - PORTUGAL) image

Yield 4-6 people

Number Of Ingredients 11

1 pound dried salt cod
6 cups boiling water
2 pounds small white or new potatoes
2 to 4 tablespoons olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup chopped fresh parsley
Freshly-ground pepper, to taste
4 hard-cooked eggs, peeled and cut into wedges
12 to 18 oil-cured black olives
Additional chopped parsley

Steps:

Soak the cod in water overnight in the refrigerator, changing the water several times. Drain and rinse well. Place the cod in a large saucepan and add the boiling water. Simmer over moderate heat for 10 to 15 minutes, until the cod flakes easily. Drain and rinse well, and flake into small pieces, removing any bones and bits of skin. Boil the potatoes until tender but firm, drain, and allow to cool. Peel and slice the potatoes into 1/4 inch slices. Heat 2 tablespoons of the olive oil in a large, heavy skillet over moderate heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, until tender but not brown. Remove the onions and garlic from the skillet and set aside. Add the sliced potatoes to the skillet, along with more olive oil if necessary, and cook for 5 minutes, stirring frequently, until golden brown. Layer half the potatoes in a well greased 2-quart casserole or gratin dish. Sprinkle with parsley and pepper, add one third of the onion mixture, and half the cod. Repeat, ending with a layer of the onion mixture. Bake in a preheated 350 degrees F oven for 30 to 40 minutes, until hot and lightly browned. Arrange the egg wedges and olives attractively on top, and sprinkle with a little chopped parsley.

Boston Salt Cod, Potato, and Onion Casserole image

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

Cod & Potato Casserole image

Provided by LuuvBunny

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium potatoes, peeled and thinly sliced
2 cups bread dressing (Newfoundland dressing Newfoundland Dressing for Turkey)
2 lbs cod fish fillets
1/2 cup onion, chopped
2 tablespoons butter, melted
salt and pepper

Steps:

Melt butter and spread into a 13x5 casserole dish.
Peel and thinly slice potatoes. Place into the bottom of the dish. Sprinkle with salt and pepper.
Place chopped onions onto potato layer.
Place a layer of fish fillets on top of the potatoes and onions layer.
Place layer of dressing on top of fish fillets.
Bake in 375°F oven for about 30 minutes (30 minutes in convection oven, may take longer in conventional oven). Cook until fish is flaky and dressing has browned.