Cod in Olive Oil with Potatoes
Cod in Olive Oil with Potatoes

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, cod in olive oil with potatoes. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Cod in Olive Oil with Potatoes is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Cod in Olive Oil with Potatoes is something that I have loved my entire life. They’re fine and they look fantastic.

Salt cod layered with potatoes and tomatoes is baked until flaky in this hearty, one-dish Portuguese dinner topped with olives and parsley. Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. You need to soak the cod in water overnight to remove the salt.

To get started with this particular recipe, we have to prepare a few components. You can cook cod in olive oil with potatoes using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cod in Olive Oil with Potatoes:
  1. Get salt cod (desalted)
  2. Make ready olive oil
  3. Make ready garlic cloves, chopped
  4. Prepare large onion, chopped
  5. Make ready medium potatoes or enough for 2 people
  6. Take Salt
  7. Take Ground black pepper
  8. Get Water, to boil fish
  9. Take fresh parsley, chopped
  10. Prepare Bay leaf
  11. Take tomato puree
  12. Prepare olives

Cod should be frozen to avoid overcooking. If your cod is in a solid piece then let it thaw just slightly Ingredient substitutions. Butter can be swapped for olive oil. Fresh basil can be omitted or switched for another fresh herb like thyme.

Instructions to make Cod in Olive Oil with Potatoes:
  1. Boil the cod in water for about 5 minutes. Remove the cod and save the water until later.
  2. Heat the olive oil. Add the onion, garlic and bay leaf. Allow to lightly fry for a few minutes.
  3. In the meantime peel and cut the potatoes into fries and then fry in batches. Allow to drain on kitchen paper when fried.
  4. Add the cod to the onion mixture skin side down first. Then add the tomato puree, salt, black pepper and some water used to cook the cod. Allow to lightly cook the sauce down and thicken.
  5. Add the parsley and continue to cook for another 3-5 minutes.
  6. Transfer the potatoes to a large bowl or plate. Then top with the onion sauce and cod piece.
  7. Add some olives to the plate and serve immediately.

Roasting the fish gives the quartered potatoes a chance to cook at the same time. One of my favorite combos is the bass. This whipped spread made from salt cod and olive oil will convert any doubters. [Photograph: Vicky Wasik]. Potato is a common, but optional, ingredient in this spread. Using it creates brandade with a milder flavor and softer, creamier texture; it also yields a greater quantity of brandade by acting as a.

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