Best 10 Cod Portuguese Recipes

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Cod Portuguese is a classic dish with roots in Portugal, tantalizing taste buds with its combination of salty cod, succulent tomatoes, and aromatic herbs. This dish has gained popularity worldwide and is savored in many households for its delectable flavors and ease of preparation. Whether you're an experienced home cook or just starting your culinary journey, exploring the world of Cod Portuguese is sure to delight your palate and provide a memorable culinary experience.

Let's cook with our recipes!

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

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.

BAKED COD PORTUGUESE



Baked Cod Portuguese image

This is super simple and makes for a quick and easy supper, it can be made with any firm white fish.

Provided by momaphet

Categories     Portuguese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 green pepper, cored and chopped
1 (14 ounce) can tomatoes, chopped
2 teaspoons paprika
4 cod steaks or 4 fillets
chopped fresh parsley (to garnish)
salt, pepper, garlic powder to taste

Steps:

  • Preheat the oven to 375F or 190C and grease an ovenproof dish.
  • Sprinkle the cod with salt, pepper and garlic powder then set aside.
  • Fry the onion, garlic and pepper in a pan to soften. Add the tomatoes and paprika and simmer for about 5 minutes until the sauce is thickened. Taste and add salt and pepper if required.
  • Put your cod in the dish, pour the tomato sauce over and bake in the oven for about 20 minutes until the cod is cooked. Sprinkle the parsley over and serve.

Nutrition Facts : Calories 100.1, Fat 7.2, SaturatedFat 1, Sodium 8.2, Carbohydrate 9, Fiber 2.6, Sugar 4.6, Protein 1.7

BOLINOS DE BACALHAU (PORTUGUESE COD CAKES)



Bolinos de Bacalhau (Portuguese Cod Cakes) image

Provided by Food Network

Categories     appetizer

Time P2DT1h

Number Of Ingredients 10

10 ounces thick salt cod
8 ounces floury potatoes (russets)
Butter
Milk
3 heaped tablespoons finely chopped parsley
1 heaped tablespoon finely chopped mint
Freshly ground black pepper
3 eggs, separated
1 tablespoon Port
Oil for deep frying

Steps:

  • A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
  • Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
  • While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
  • When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
  • Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
  • Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.

CAPE COD PORTUGUESE KALE SOUP



Cape Cod Portuguese Kale Soup image

This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course.

Provided by Nana Lee

Categories     Clear Soup

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup dried red kidney beans (soaked overnight in cold water) or 1 cup use 2 cans cannellini beans
5 (13 1/2 ounce) cans beef broth
2 cups water
1 lb kale (broken up into small pieces or shredded)
1 large onion, diced coarsely
1/2 lb chorizo sausage, skinned and broken up
1 lb linguica sausage, sliced into chunks
1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon pepper
1/2 teaspoon salt, broth is very salty, as is sausage (optional)
1 -2 cup water (as needed while cooking)
2 cups cubed potatoes
1 -2 cup water

Steps:

  • Soak beans overnight in cold water. In morning, drain beans.
  • ("OR" used canned beans and cut down cooking time.).
  • In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
  • Bring to boil. Reduce heat, cook gently for 3 hours.
  • Add potatoes and 1 or 2 cups more water.
  • Continue cooking until potatoes are tender.

Nutrition Facts : Calories 289.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 25, Sodium 1274.5, Carbohydrate 28.9, Fiber 5.8, Sugar 1.6, Protein 17.6

COD PORTUGUESE



Cod Portuguese image

The Portuguese are great fish eaters, situated as they are right on the rich Atlantic sea board. One of their favourite fish is cod, but you can use any other white fish in this recipe.

Provided by CulinaryQueen

Categories     Portuguese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 green pepper, diced
1 (14 ounce) can chopped tomatoes
1 teaspoon paprika
1 orange, juice of
4 (6 -8 ounce) cod fish fillets, skin removed
salt and pepper, to taste
1 tablespoon fresh parsley, chopped

Steps:

  • Heat the oil in a heavy fry pan and saute the onion, garlic and pepper for about 5-7 minutes until softened.
  • Add the tomatoes, paprika and orange juice. Season, stir well and simmer for a further 5 minutes.
  • Lay the fish fillets on top, cutting them to fit the pan if necessary.
  • Season lightly, cover and simmer gently for 12-15 minutes or until the fish is cooked but still firm.
  • Transfer to serving dishes and sprinkle with parsley.
  • Serve.

PORTUGUESE COD FISH CASSEROLE



Portuguese Cod Fish Casserole image

Make and share this Portuguese Cod Fish Casserole recipe from Food.com.

Provided by Chef Gorete

Categories     Portuguese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 17

8 cups potatoes, peeled & quartered
3 whole garlic cloves
6 cups salt cod fish, cooked and shredded
6 large hard-boiled eggs, quartered
1 cup green olives
2 onions, halved
3 garlic cloves, smashed
3/4 cup olive oil
3/4 cup white wine
1 teaspoon ground cumin
1 tablespoon paprika
1 teaspoon garlic powder
2 tablespoons ketchup
1 teaspoon piri piri hot sauce (to taste)
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper
parsley, chopped (to decorate) (optional)

Steps:

  • Preheat the oven to 350°F.
  • Cut the potatoes into quarters and boil in salted water with 3 whole garlic cloves, just until tender (do not overcook). Drain and place in a large bowl. Rinse the olives, then add to the bowl with the potatoes.
  • Shred the cooked cod fish into bite sized pieces, then add to the bowl.
  • Heat the oil in a small pan, add the onions and garlic and simmer for 5 minutes. Remove from the heat then let sit for 5 minutes. Remove the onions and garlic and discard.
  • Add all of the spices and the wine to the oil and simmer for 5 minutes. Taste and adjust any seasonings if needed. Pour into the bowl, then gently toss everything to combine.
  • Pour the mixture into the casserole and then decorate the top with the boiled eggs.
  • Cover the dish with foil paper, then bake for approximately 30 minutes, or just until the casserole is hot.
  • Sprinkle the chopped parsley just before serving if desired, and serve with extra piri piri hot sauce on the side.
  • Note: Prepare the salted cod fish by soaking it in water in a pot in the fridge for 24 hours, changing the water twice. Drain the fish, then fill the pot with fresh water. Bring the water to a boil, then reduce the temperature and simmer for 10 minutes. Drain the water then shred the fish once cooled.

COD FISH CASSEROLE (PORTUGUESE STYLE)



Cod fish Casserole (portuguese style) image

Make and share this Cod fish Casserole (portuguese style) recipe from Food.com.

Provided by Kambridge

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs cod
1 cup olive oil
4 -5 large onions (sliced)
3 tomatoes (sliced thinly)
1/2 bunch collard greens (chopped)
6 large white potatoes (sliced)

Steps:

  • Boil fish until cooked drain and mince using care to remove all the bones.
  • Boil potatoes and collards together until the potatoes are cooked but still firm.
  • Fry onions in 1/2 cup of olive oil until slightly browned then add tomatoes and fry for 5 min.
  • Now in a baking dish layer potatoes and collards, fish, onions and tomatoes, potatoes and collards, fish, onions and tomatoes.
  • Drizzle with remaining oil and what's left from frying onions.
  • Bake 350 degrees for 1 hour.

PORTUGUESE KALE-AND-SALT-COD CHOWDER



Portuguese Kale-and-Salt-Cod Chowder image

Provided by Molly O'Neill

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 pound boneless, skinless salt cod
1 tablespoon olive oil
1 pound linguica sausage (or chorizo), cut into 1/2-inch disks
1 small onion, chopped
2 medium baking potatoes, peeled and cut into 1/2-inch dice
4 quarts chicken broth
8 ounces kale, stemmed, rinsed and coarsely chopped to make 6 cups
2 bay leaves
1/2 teaspoon chili-pepper flakes
1/2 cup fresh mint, minced

Steps:

  • Soak the salt cod overnight in cold water. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside.
  • Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a boil. Add the kale, bay leaves and chili- pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 5101 milligrams, Sugar 9 grams

BAKED COD PORTUGUESE



Baked Cod Portuguese image

Make and share this Baked Cod Portuguese recipe from Food.com.

Provided by English_Rose

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 ounces unsalted butter
2 lbs cod fish fillets, skin on, cut into 4 pieces
1 large onion, cut into quarters and sliced finely
4 plum tomatoes, skinned, seeded and chopped
4 sun-dried tomatoes packed in oil, drained and finely chopped
1 1/4 cups fish stock
1/2 cup white wine
2 tablespoons fresh parsley, chopped
salt & freshly ground black pepper
parsley, to garnish

Steps:

  • Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
  • Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
  • Add the onion to the dish and fry gently for 5 minutes, until softened.
  • Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
  • Preheat the oven to 400°F.
  • Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
  • Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
  • Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
  • Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs and serve.

Tips:

  • Use fresh cod. Fresh cod has a mild, flaky flavor that is perfect for this dish. If you can't find fresh cod, you can use frozen cod, but be sure to thaw it completely before cooking.
  • Season the cod well. Cod is a mild-flavored fish, so it's important to season it well before cooking. You can use a variety of seasonings, such as salt, pepper, garlic powder, and paprika.
  • Cook the cod until it is cooked through. Cod is a delicate fish, so it's important to cook it until it is cooked through, but not overcooked. Overcooked cod will be tough and dry.
  • Serve the cod with your favorite sides. Cod is a versatile fish that can be served with a variety of sides. Some popular sides include roasted vegetables, mashed potatoes, and rice.

Conclusion:

Cod Portuguese is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to enjoy the delicate flavor of cod, and it is also a healthy and affordable option. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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