Recipes for "cod"

Boil and mash the potatoes; set them aside.

Simply Recipes / Mihaela Kozaric Sebrek

Simmer the cod fillets covered in water until it flakes easily, about 3 to 5 minutes. Drain and flake the cod with a fork. Be sure to remove all bones.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Mix the flaked fish, the potatoes, and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more breadcrumbs.

Simply Recipes / Mihaela Kozaric Sebrek

Form the mixture into cakes and fry them over medium-high heat in a skillet coated with oil until nicely browned on one side, then flip them over and continue to cook until well browned on the other side.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.

While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.

Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.

Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.

Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.

Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.

Pour in lemon juice and turn off the heat; stir for about 30 seconds.

Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.

Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.

Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.

Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Combine ground beef, bread crumbs, eggs, parsley, onion, soy sauce, and garlic powder in a bowl until thoroughly mixed. Roll meat mixture into meatballs using about 2 teaspoons meat mixture per meatball; arrange meatballs in a large, deep baking dish.

Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.

Combine cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan over medium heat; cook and stir until cranberry sauce melts and sugar dissolves. Pour sauce over meatballs.

Continue baking in the oven until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 minutes more.

Heat butter and olive oil in a large skillet over medium heat. Add onions and garlic; cook until onions are slightly tender, being careful not to burn garlic.

Add tomato sauce and cherry tomatoes; bring to a simmer. Stir in green olives and marinated vegetables; season with black pepper, cayenne pepper, and paprika.

Add cod fillets; cook over medium heat until fillets easily flake with a fork, 5 to 8 minutes. Serve immediately.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until almost tender, about 15 minutes. Add cod and continue to cook until cod and potatoes are both soft, about 5 more minutes.

Drain well and transfer to a large mixing bowl. Add egg, butter, onion, and parsley; mash until well combined, then form into four patties.

Heat oil in a large skillet over medium-high heat. Add patties and cook until golden brown, 3 to 5 minutes per side. Drain on paper towels before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.

Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.

Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.

Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.

Preheat oven to 450 degrees F (230 degrees C).

In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.

Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.

Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Preheat the oven to 350 degrees F (175 degrees C).

Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt, and pepper.

Bake in preheated oven for 30 minutes. Serve warm over rice.

If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.

In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.

While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.

In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.

Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.

Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.

Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.

Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.

Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with foil, and place a baking rack in the pan over the foil.

Pat cod loins dry with paper towels.

Combine panko crumbs, grated Parmesan cheese, paprika, salt, pepper, and minced fresh parsley on a plate. Mix with a fork until well blended.

Pour buttermilk into a shallow dish and place beside the plate with crumbs.

Dip each cod loin into the buttermilk, and then place on the crumbs. Scoop crumbs on top of each cod loin and pat firmly, to coat both sides. Place crumb-coated cod on the rack in the prepared pan. Add any remaining crumbs to the top of the cod loins, and spray with butter-flavored cooking spray.

Bake in the center of the preheated oven for 15 to 20 minutes, depending on the thickness of the cod loins. Test for doneness with an instant-read thermometer. Cod is done with an internal temperature of 145 degrees F (63 degrees C).

Serve with lemon wedges and additional fresh parsley, if desired.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.

Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.

Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

Pat cod filets dry with paper towels and lightly season both sides with salt and pepper. Use a scant teaspoon of flour to very lightly dust one side of cod filets. See note.

Melt 2 tablespoons butter in a large skillet over medium high heat. When butter stops bubbling, add cod filets, floured side down. Cook undisturbed, until a light brown color develops, about 3 minutes. Keeping the floured side up, carefully remove filets from skillet and keep warm.

Cook lemon slices in the same skillet for 2 to 3 minutes, turning to cook evenly, and add shallots and capers. Cook about 1 minute more.

Stir in white wine; cook about 1 minute, scraping up any browned bits from the bottom of the skillet. Stir in chicken broth and chopped parsley, and squeeze juice of reserved lemon half into the skillet; cook about 4 minutes.

Gently return filets to the skillet, floured side up. Cook in the sauce until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Remove to a serving plate, floured side up, and keep warm.

Remove about 1/4 cup of liquid from skillet; allow to cool slightly.

Add remaining 2 tablespoons butter to skillet and stir until melted.

Whisk cooled liquid and remaining flour together to make a smooth slurry. Stir slurry briskly into the skillet, and  cook until sauce is thickened and bubbly. Pour sauce over cod filets, and garnish with parsley sprigs.

Whisk orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic together in a bowl; pour into a gallon-sized resealable plastic freezer bag. Add cod, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket. Cook on the preheated grill until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), 7 to 9 minutes.

Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes. Line the air fryer basket with a perforated parchment round.

Meanwhile, whisk egg in a shallow dish until lemon colored and frothy. Season with a pinch of salt. Combine panko and ranch seasoning in another shallow bowl.

Dip cod fillets into egg mixture, then into panko mixture to coat. Carefully place breaded cod into the prepared basket and spray with nonstick spray.

Air-fry in the preheated air fryer for about 8 minutes. Carefully flip fillets, spray again with nonstick spray, and air-fry until cod flakes easily with a fork, about 7 more minutes.

SHORT SOAK METHOD: Rinse the salt cod, then soak it for 45 minutes in cold water on the countertop. Rinse the fillets again, and add them to a pan.

Cover with 3 to 4 inches of fresh cold water and bring to a simmer over medium heat. Once small bubbles begin to kiss the surface of the hot water, start a timer.

Simmer the fillets for 15 minutes to remove the excess salt. If the water boils, turn the heat down so as not to overcook the fish. The extracted salt will form clumps on the surface of the water. This is an indication to you that the salt is being removed. Once the 15 minutes is up, drain away this saltwater.

Give the fillets another rinse in cold water to remove any remaining salt and stop the soaking process. Remove any pin bones that may remain while flaking the meat with forks or your hands. The fish is now ready to use.

LONG SOAK METHOD: Rinse the cod fish fillets of their outer layer of salt and place them in a bowl. Cover the fish with 4 inches of cold water and leave it in the refrigerator to soak for 6 to 8 hours.

Change the water after about 4 hours of soaking. Pick through the fillets for any remaining bones before flaking with a fork or your hands. The fish is now ready to use.

In a 4-quart Dutch oven or deep frying pan, heat the olive oil over medium-high heat. When the oil begins to ripple along the side of the pan, add the onion, bell pepper, and garlic. Sauté the veggies for 3 minutes, or until the garlic turns a golden brown and the onions look glossy.

Stir the recao, tomato sauce, and 1 cup water into pan and reduce the heat to medium. Add the bay leaf, oregano, and black pepper to the sofrito, and let the sauce come to a simmer. Cook the sauce for 2 to 3 minutes, stirring occasionally.

Add the potatoes to the base and reduce the heat to medium-low. The mixture should hardly bubble, but still steam. Cover the pot and allow the potatoes to cook for 10 to 15 minutes, or until a fork inserted into a potato meets a smidgen of resistance. You don’t want the potatoes to become too tender or they’ll turn to mush as the dish sits.

Once the potatoes are almost tender, and the sauce has thickened to the consistency of gravy, gently fold in the flaked bacalao.

Cover the pot after folding in the bacalao and allow it to heat through for 5 minutes. Because the fish is already cooked, you only need to warm it through. In this step, the bacalao (salt cod) is also seasoning the guisado (stew) with salt.

Spoon the finished Bacalao Guisado over warm rice and serve with slices of avocado. Leftovers may be stored in the refrigerator for 3 days.

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Grease a small baking pan or casserole pan with butter or a little oil.

Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets.

If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt.

Melt the butter. Crush the Ritz crackers and place in a bowl; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets.

Place in the 350°F oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.)

Serve the fish with lemon and parsley.

Put water, salt, garlic, bay leaves, and olive oil into 4 to 5 quart pot and bring to a hard boil. Boil for several minutes, to infuse the water with the bay leaves and garlic. You should be able to smell the aroma of the garlic.

Rinse the cod fillets and place them in the boiling water. Return the water to a simmer (this should take 2 to 3 minutes). Simmer for an additional 2 minutes, less or more depending on the thickness of the fillets.

Using a slotted spoon, remove the fillets to a plate when they are almost cooked through. They should still be a little translucent in the center, because they will continue to cook in their residual heat as they sit on the plate.

Cover with foil. Let rest for 5 minutes before serving, or if you are making the optional potatoes, let rest until the potatoes are done.

Place a pinch of saffron in the water that was used to cook the fish. Add the potatoes and return the water to a simmer.

Simmer for 15 minutes or until the potatoes are easily pierced with a fork. Drain. Sprinkle potatoes with additional salt if desired.

Serve fish with a slice of lemon.

In a large sauté pan, mix the sake, rice vinegar, canola oil, soy sauce and ginger. Bring to a simmer on medium to medium high heat.

Lay each fillet in the pan. (If using skin-on fillets, place the fillets skin-side down in the pan.) Use a spoon to baste the tops of each fillet until you see the flakes of the fish separate a little, which should take about 30 seconds to 1 minute per fillet.

Let the fish simmer for 3-6 minutes, depending on how thick they are. Estimate 3 minutes for a 1/4 inch-thick fillet, up to 6 minutes for an inch-thick fillet.

Gently move the fish to individual plates. If you want, use (clean) needle-nosed pliers or tweezers to remove the pin bones in the fillets.

Increase the heat on the sauce and boil vigorously for 1 minute, stirring constantly to reduce the sauce.

Spoon a tablespoon or more of the sauce over each fillet and discard the rest. Drizzle a little bit of sesame oil over each fillet, then garnish with the green onions and toasted sesame seeds.

Serve immediately.

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Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.

Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.

Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.

Preheat the broiler. Lightly grease a cookie sheet.

Mix together water, sugar, and salt in a large saucepan. Add fillets to water mixture; add more water to fully submerge fillets if needed. Bring water to a boil over medium-high heat. Boil for 3 to 5 minutes.

Remove fillets from water and blot dry on paper towels. Brush with 6 tablespoons melted butter; sprinkle with paprika.

Broil in the preheated broiler until fillets are golden brown, 8 to 10 minutes per inch of thickness. Serve with remaining melted butter.

Preheat oven to 400 degrees F (200 degrees C).

Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.

Bake, uncovered, in preheated oven for 25 minutes.

Gather all ingredients.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil with cooking spray.

Whisk miso, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from the heat and let cool completely, 3 to 5 minutes.

Place cod fillets on the prepared baking sheet. Brush fillets all over with cooled miso mixture. Marinate at room temperature for 15 to 20 minutes.

Broil in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones before serving.

Serve with your favorite sides, enjoy!

Fill a large bowl with ice and cold water. Slice an "X" in the bottom of each tomato. Bring a pot of water to a boil. Add tomatoes and cook for 2 minutes. Transfer tomatoes with a slotted spoon to ice water bath for 1 minute; drain. Peel tomatoes, starting from "X" side; chop.

Heat vegetable oil in a skillet over low heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Add tomatoes and chile pepper; cook and stir until tomatoes begin to reduce, 5 to 8 minutes. Add wine; reduce heat to medium. Cook until wine reduces slightly, about 5 minutes. Season with basil, parsley, salt, and black pepper.

Place cod in tomato mixture; cover and cook 5 minutes. Flip cod; cook until fish flakes easily with a fork, 3 to 5 minutes more. Add prawns; cover and cook until prawns are bright pink on the outside and no longer translucent in centers, 2 to 3 minutes. Season with salt and black pepper.

Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot.

Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning. Cook and stir, 2 more minutes.

Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes.

Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.