Popular cod recipes

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Cod recipes in Portugal are very popular, despite the fact that this fish doesn’t exist in the Portuguese waters. Though cod is imported, it can be regarded as more than a dish. It’s almost a national institution and some say that there are at least a couple of hundred ways to cook this craved fish. Cod has the whitest flesh of all fish and is very nutritious, with virtually no fat and a very high level of protein, which means, it can be easily salted and dried. That’s why cod is more often served salted than fresh and cod recipes became so popular in Mediterranean countries like Portugal.

Cod recipes prepared in so many different ways.

Golden Cod (Bacalhau Dourado)

Popular cod recipes


450 g (1 lb) of salt cod, 125 ml (4 fl oz) of olive oil, 2 finely chopped onions, 450 g (1 lb) of very finely sliced potatoes, 6 lightly beaten eggs, salt and pepper to taste, 2 tea spoons of chopped parsley to garnish.


Place the cod in a large bowl, cover with cold water and leave to soak for 24 hours in a cold place, changing the water occasionally. Drain the fish and put it in a large saucepan with fresh water to cover. Bring to the boil, then drain again. Skin the fish, remove the bones and flake the flesh finely. Heat 2 table spoons of the olive oil in a large frying pan. Add the onions and fry over medium heat until golden. This will take from 20 to 30 minutes depending on the type of pan and the heat. Do not be tempted to increase the heat under the pan to save time as this results in burning not browning. Add the flaked fish, cook for 3 minutes more, then pour off any excess oil. Set the pan aside. Heat the remaining oil in a saucepan or second frying pan, add the sliced potatoes and fry gently for 10 to 15 minutes until tender but not crisp. Remove the slices from the oil with a slotted spoon, drain on absorbent kitchen paper and add to the flaked fish. Mix thoroughly. Return the pan to moderate heat and cook, stirring lightly so as not to break up the potatoes, until heated through. Add the beaten eggs with salt and pepper to taste and continue cooking until the eggs have the consistency of creamy scrambled egg. Turn the mixture out on to a heated serving dish, sprinkle with chopped parsley and serve at once.

Portuguese Cod fish Casserole (Bacalhau na Caçarola)


1 and 1/2 lbs (700 g) of cod, 1 cup of olive oil, 4 to 5 sliced large onions, 3 sliced thinly tomatoes, 1/2 bunch of chopped collard greens, 6 large sliced white potatoes.


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 five minutes. Now in a baking dish layer potatoes and collards, fish, onions and tomatoes, Drizzle with remaining oil and what’s left from frying onions. Bake at 350F (180C) for one hour. You can eat this dish with corn bread and a good Portuguese wine. One of the traditional cod recipes in the Portuguese island of Azores.