Best 3 Cod Potato Casserole Recipes

Cod potato casserole is a classic comfort food dish that combines the flaky texture of cod with the hearty goodness of potatoes. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there are many delicious recipes out there to choose from. In this article, we'll explore some of the best cod potato casserole recipes, taking into account factors such as ease of preparation, taste, and nutritional value. We'll also provide tips and tricks for making the perfect cod potato casserole, so you can enjoy this timeless dish with your family and friends.

Here are our top 3 tried and tested recipes!

COD, POTATO, AND FENNEL CASSEROLE

Cod, Potato, and Fennel Casserole image

Categories Fish Potato Vegetable Bake Quick & Easy Casserole/Gratin Cod Fennel Fall Winter Gourmet

Yield Make 6 servings

Number Of Ingredients 11

Ingredients

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)

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

Yield 4-6 people

Number Of Ingredients 11

Ingredients

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.

COD & POTATO CASSEROLE

Cod & Potato Casserole image

A friend of mine gave me a cod and potato casserole recipe. This is my version of it. I scaled it down to about 4 servings. It is very tasty. The dressing used is recipe #141018 (minus ginger, celery and apple).

Provided by LuuvBunny

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

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.

Tips:

Use fresh cod fillets for the best flavor and texture.
If you don't have cod, you can substitute another firm white fish, such as haddock, pollock, or tilapia.
Be sure to season the fish and potatoes generously with salt and pepper.
Use a good quality cheese that melts well, such as cheddar, mozzarella, or Gruyère.
If you want a crispy crust on top of the casserole, sprinkle some bread crumbs or crushed crackers on top before baking.
Serve the casserole hot with a side of your favorite vegetables.

Conclusion:

Cod potato casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover cod. The casserole is made with simple ingredients that you probably already have on hand, and it can be easily customized to your liking. So next time you are looking for a quick and easy meal, give cod potato casserole a try.