Cod is a food that, in addition to being very tasty, is extremely versatile, allowing the creation of several dishes using only it as a base. Interested? Here are some of the most popular and tasty cod recipes for your Easter lunch.
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Cod is very tasty and popular, which is why it is very popular at Easter lunches. However, did you know that there are many different ways to consume it? That's the best part about cod, there are countless ways to prepare and serve it, each one tastier than the last.
So, if you're thinking about preparing a special lunch for the Easter holidays, you've found the perfect food with a world of preparation possibilities.
Thinking about it, we brought you a special ranking with the most popular recipes in the world with this food so tasty and special for our holiday, so that you can choose the best and most affordable recipe for prepare.
1. cod with potatoes
One of the most popular dishes of Portuguese cuisine, which can also be served in different ways. ways, desalted codfish with cut potato cubes is really a very attractive option for the your lunch.
Ingredients:
- 500g desalted and shredded codfish
- 800g of potatoes
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1/2 cup pitted black olives (tea)
- 1/2 cup (tea) extra virgin olive oil
- 1/2 cup of parsley (chopped)
- 1/2 cup chives (chopped)
- Salt and black pepper to taste
- 200g grated mozzarella cheese (optional)
Method of preparation:
- Preheat the oven to 200°C.
- Peel the potatoes and cut them into thin slices. Cook in boiling salted water until soft but not falling apart. Run and book.
- In a large pan, heat half the oil and sauté the onion and garlic until golden and soft.
- Add the shredded cod to the pan and cook for about 5 minutes, stirring occasionally. Add the olives, parsley and chives, mix well and season with salt and black pepper to taste. Cook for another 2-3 minutes and set aside.
- In a refractory, make a layer of potatoes, followed by a layer of braised cod. Repeat layers until all ingredients are used, ending with a layer of potatoes.
- Water the dish with the rest of the olive oil and, if desired, cover with grated mozzarella cheese.
- Bake in the preheated oven for approximately 20-25 minutes, or until the cheese is golden brown and bubbly (if using) and the potatoes are lightly browned.
- Remove from the oven, let it rest for a few minutes and serve with white rice and a green salad.
2. Ryba po grekku
The traditional dish of Polish cuisine is prepared with fried cod fillet and mixed with carrots, celery, leek, parsley, onion, oil, tomato paste, lemon juice or vinegar, bay leaf, paprika, salt and pepper. It is important to highlight that the recipe can be made with other types of fish, in addition to cod.
Ingredients:
- 500g desalted cod
- 3 medium carrots
- 2 medium onions
- 1 celery stalk
- 1 red pepper
- 4 tablespoons vegetable oil (for sautéing)
- 1 cup of tomato pulp
- 1 cup vegetable or fish broth
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon of sugar (optional)
- Juice of 1 lemon (optional)
- Chopped parsley to garnish
Method of preparation:
- Prepare the vegetables: Peel and cut the carrots into thin slices. Cut the onion into thin half moons, the celery into thin slices and the bell pepper into strips.
- Desalt the cod: If the cod is still salty, soak it in cold water for 24 hours, changing the water several times during the process.
- Cook the cod: Place the cod in a pan, cover with water and lead to medium heat. When the water starts to boil, cook for 5 minutes. Remove the cod from the pan and let it cool. Reserve.
- Saute the vegetables: Heat 2 tablespoons oil in a large pot over medium heat. Add the onion, carrot, celery and bell pepper. Cook, stirring occasionally, for about 10-15 minutes, until vegetables are tender.
- Add the remaining ingredients: Add the tomato pulp, the vegetable or fish stock, the bay leaf, salt and pepper to taste. If desired, add sugar and lemon juice to balance the acidity. Cook for another 10 minutes, stirring occasionally.
- Shred the cod: While the sauce is cooking, shred the cod into medium-sized pieces, removing bones and skin if necessary.
- Add the cod to the sauce: Add the shredded cod to the pan with the vegetables and sauce. Stir gently to mix. Cook for another 5 minutes for the flavors to blend.
- Serve: Remove the bay leaf and allow the dish to cool to room temperature. Ryba po grecku with cod is traditionally served cold. Serve on a plate, sprinkled with chopped parsley on top to decorate. If desired, accompany with boiled potatoes, rice or fresh bread.
Additional Tips:
- It is possible to replace cod with another type of fish, such as tilapia, sole or hake, depending on preference or availability.
- You can add other vegetables to the dish, such as peas or olives, to further enhance the flavor.
- For a lighter version, use olive oil instead of vegetable oil.
- If you prefer, prepare the Ryba po grecku with cod the day before serving, so that the flavors deepen. Store in the refrigerator, covered with plastic wrap, and remove about 30 minutes before serving, to allow it to reach room temperature.
- If you like it, add a little red pepper flakes or hot paprika to the sauce for a spicy kick.
codfish
Another Portuguese dish for the list, Bacalhau à brás is nothing more than shredded cod with straw potatoes, fried onions, scrambled egg, olives and chopped parsley. This combination has everything to be very tasty, maybe it's a good one to try.
Ingredients:
- 500g desalted and shredded codfish
- 4 medium potatoes
- 1 big onion
- 4 eggs
- 4 garlic cloves
- 50 ml of olive oil
- 1 sprig of chopped parsley
- Salt and pepper to taste
- Black olives for garnish (optional)
Method of preparation:
- Desalt the cod: If the cod is salty, soak it in cold water for 24 to 48 hours, changing the water every 8 hours. After desalting, drain and shred the cod into chips. Reserve.
- Peel the potatoes and cut them into thin sticks. Fry them in hot oil until golden and crispy. Drain on paper towels and set aside.
- Finely chop the onion and garlic. Heat the oil in a large skillet and sauté the onion and garlic until soft and golden.
- Add the shredded codfish to the skillet and sauté for about 5 minutes, stirring occasionally.
- Lightly beat the eggs in a bowl and season with salt and pepper to taste.
- Add the fried potatoes and beaten eggs to the codfish stew. Stir carefully to mix well and cook over medium-low heat until the eggs are cooked through but still moist.
- Serve the Bacalhau à Brás immediately, sprinkled with chopped parsley and garnished with black olives, if desired.
Additional Tips:
- For an even more authentic flavor, try using Portuguese olive oil.
- If you want a lighter version, replace the fries with straws bought at the supermarket.
- Accompany the dish with a green salad and a good Portuguese wine to complement the flavors.
Bacalhau à Gomes de Sá
This cod was created by Gomes de Sá and consists of cod flakes softened with olive oil, garlic, onion, black olives, parsley and boiled eggs. The Portuguese dish is very common in Christmas dinners in Portugal.
Ingredients:
- 500g desalted and shredded codfish
- 4 medium potatoes
- 2 big onions
- 4 garlic cloves
- 100 ml of olive oil
- 1 bay leaf
- Salt and pepper to taste
- Black olives to decorate
- chopped parsley for sprinkling
- 2 boiled eggs
Method of preparation:
- Desalt the cod: If the cod is salty, soak it in cold water for 24 to 48 hours, changing the water every 8 hours. After desalting, drain and shred the cod into chips. Reserve.
- Peel and cut the potatoes into medium-sized cubes. Cook them in boiling salted water until soft but not falling apart. Run and book.
- Finely chop the onions and garlic. Heat half the oil in a large skillet and saute the onion, garlic and bay leaf until soft and golden.
- Add the shredded codfish to the skillet and sauté for about 5 minutes, stirring occasionally.
- In a baking dish, make a layer of boiled potatoes, followed by a layer of codfish sautéed with onions and garlic. Repeat the layers until you run out of ingredients.
- Drizzle with the rest of the olive oil and bake in a preheated oven at 180°C for about 15-20 minutes, or until the cod is golden and heated through.
- While the cod bakes, cook the eggs in boiling water for about 10 minutes. Peel them and cut them into slices.
- Remove the codfish from the oven and decorate with slices of boiled egg, black olives and chopped parsley.
- Serve the Bacalhau à Gomes de Sá hot, accompanied by a green salad and a good Portuguese wine.
Additional Tips:
- For a more authentic taste, use Portuguese olive oil.
- If you like, you can add chopped red peppers to the onion and garlic stir-fry for an extra kick of flavor.
- Bacalhau à Gomes de Sá can be prepared in advance and heated in the oven before serving.