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Brazilian
Recipes
In gastronomical terms dried cod is considered a very noble, nutritious fish. It is one of the fish that most Brazilian cooks prefer making and can be prepared in various ways. Each month five new recipes will be presented. Try one of them ! You will be surprised by the unexpected compliments, thanks, and demonstration of love that you receive from your guests. Note: All dried cod must be desalted by soaking in plenty of water. For more informations go to the Tip's page. |
| Spanish Cod 1 ½ lb dried cod fillets 1 ½ lb sliced cooked potatoes 2 green peppers 2 red peppers 1 cup Spanish olive oil Clen and remove the skin and bones. Bake the peppers for one hour. Grill the cod and potatoes. Arange the cod, potatoes, and peppers on a plate and serve with the olive oil. If you prefer, fry 3 lb thinly sliced large cloves of garlic in the olive oil. |
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Cod - Kings Style 1 lb dried cod fillets ½ lb potatoes 1 tomato (whole) 1 green pepper (cut in half) 1 onion (sliced) 1 egg (cooked) Olives and parsley for garnishing Cook cod for 15 minutes. Then fry in oil (enough to cover). In an other pan fry the whole tomato, the sliced onion, the hard boiled egg and the green pepper. Fry potatoes until golden separetely. Arrange everything on a platter and garnish with the olives and parsley. |
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Portuguese Cod 2 lbs Norwegian Cod ¾ lb new potatoes ¾ lb med. size onions ½ lb broccoli spears 2 green peppers 4 cloves garlic 2 cups olive oil Sprinkle the onions and new potatoes in sea salt and bake. Cook broccoli, bake peppers. Arrange ready cod and vegetables on platter. Fry thinly sliced garlic in olive oil and pour over all. |
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Cod - Abade Style 1 lb Cod 1 grated carrot 1 grated onion 1 egg yoke 1 slices of bread ( white part) crumbled 2 table spoons chopped cilantro ½ cup grated parmasean cheese Grind or process desalted cod and sauté in butter. Make a white sauce using part of water from the cod. Add onion, carrot, bread, cod. Cook until thickened then stir in cilantro. Pour into a casserole sprinkle with cheese and bake till cheese browns slightly. |
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Fried Cod Balls ¾ lb dried cod ¾ lb peeled potatoes quartered 3 table spoons butter 2 leveled tablespoons flour 1 cup milk Salt, pepper to taste ¼ cup minced parsley 2 eggs beaten 1 or 1 ½ cup bread crumbs Oil Flake the cod. Cook the potatoes for ten minutes in teh cod water from soaking. Drain. Process or grind the cod and potatoes. Melt butter. Add flour, milk, salt and pepper. Stir constantly till thickened. Add the cod potatoe mixture to the white sauce, then add the parsley. Form into balls. Dip in beaten eggs, roll in bread crumbs and fry till golden in hot oil. |
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Background music Escovado, by Ernesto
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