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Full Online Book HomeLearning KitchenFishandseafood - Cod - Salt Cod Recipes By Ramon
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Fishandseafood - Cod -  Salt Cod Recipes By Ramon Post by :GaryMcLeod Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2878

Click below to download : Fishandseafood - Cod - Salt Cod Recipes By Ramon (Format : PDF)

Fishandseafood - Cod - Salt Cod Recipes By Ramon

Cod with spinach: This is a different recipe for cod, which is usually made with a thick sauce with plenty of tomatoes, see next recipe. However, it is usually well liked.

Take the cod meat as above, cover with flour and fry until golden. Reserve.

In a pan for the oven, put a layer of potatoes lightly fried, cut round, put the cod pieces on top, and cover with a thick layer of spinach only just blanched. Pour some cream on top and some grated cheese and put in a hot oven for some minutes until it is gratined.

Cod as in Vizcaya: This is a very old Spanish recipe. While it is the "typical" way in which cod is prepared, I mean with tomatoes and peppers, it has some unusual preparation that really improves taste and presentation. The end of the recipe I will translate as exactly as possible so you get a feeling for its age. :-))

The cod prepared as above is floured and fried until golden, and put aside

Cut about 1/2 kilo of onions in fine slices and fry in about 1/2 liter of very good oil, olive oil recommended. Once transparent, add 1 kg of fresh tomatoes, peeled and diced, and continue frying.

In another pot, fry 1 onion finely minced, and when ready add 1/2 kg of fresh tomatoes, peeled and diced, 6 small red peppers, and 2 slices of sandwich bread previously fried, and well dried out. Cook until done, then process it and add through a strainer to the onion and tomato sauce done in the other pot, mixing it well.

Finally, add the cod pieces, let cook for about 15 minutes, and just before serving, cover it with dried bread crumbs and put in a hot oven for it to brown. Goes well with boiled potatoes.

The recipe says "...brown the surface in an oven or salamander, and if none were available, putting over the pot some cover with coals on top, in the old way." Quaint!

Cod Balls: This is an excellent appetizer or entree, and lets you use the small pieces of cod left over after the skinning and boning.

The cod prepared as told, is minced or processed.

In a bowl, mix well the cod, the yolks of 4 eggs, some pepper, and 3 tablespoons of flour. Then add carefully to this mixture the whites of the 4 eggs whipped to ....??( we call it here "to snow", I don't know the correct term in English, but you should get the idea. A stiff meringue thing).

Shape balls with a spoon of the size you want them, and drop in very hot oil until done. Don't overcook, leave soft and fluffy. Drain and serve hot, sprinkled with parsley.
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Fishandseafood - Cod -  Savory Cod Orientale Fishandseafood - Cod - Savory Cod Orientale

Fishandseafood - Cod -  Savory Cod Orientale
3/4 pound true Cod in 2 pieces 2 teaspoons grated ginger 1 clove garlic, pressed 1/2 teaspoon dry mustard 1 teaspoon hoisin Sauce 1 tablespoon thin soy sauce 1/4 cup thinly sliced green onions pinch red pepper flakes 1/4 teaspoon sesame oil. 4 thin slices lemon 2 teaspoons minced cilantro leaves Place cod on pieces of heavy foil. Preheat oven to 400 degrees F.Blend all other ingredients except lemon and cilantro. Spread on top of fish; place lemon slices on top. Fold and seal foil around cod. Place on baking pan and bake at 400ºF. for 18 minutes. Carefully open foil

Fishandseafood - Cod Potato, Onion, And Salt Cod Casserole Fishandseafood - Cod Potato, Onion, And Salt Cod Casserole

Fishandseafood - Cod Potato, Onion, And Salt Cod Casserole
1 lb. (500 g) dried salt cod 6 cups (1.5 L) boiling water 2 lbs. (1 Kg) small white or new potatoes 2 to 4 Tbs. (30 - 60 ml) olive oil 1 large onion, peeled and thinly sliced 2 to 3 cloves garlic, peeled and finely chopped 1/2 cup (125 ml) chopped fresh parsley Freshly ground pepper to taste For garnish: 4 hard-cooked eggs, peeled and cut into wedges 12 to 18 oil-cured black olives Additional chopped parsley Soak the cod in water overnight in the refrigerator, changing the water several times. Drain and rinse well. Preheat oven to 350°