Easter menu: discover the traditional recipes of cod

If you are already thinking about it easter menu, it is normal that recipes with cod come to mind, given that it is a tradition for Brazilians to consume fish. With this in mind, Guia da Cozinha has separated traditional recipes with cod that will shine in your lunch with the family.

Cod is a food of very ancient origin, brought to Brazil by immigrants, and in these parts the fish is widely consumed especially during the Easter period! So, the traditional recipes with cod that will be a hit for lunch.

Check out 5 delicious options for traditional cod recipes to make your lunch even more special!

Portuguese Bacalhoada

Portuguese cod – Photo: Shutterstock

Time: 1h30

Performance: 6 portions

Difficulty: easy

Ingredients:

• 3 desalted cod loins
• 4 potatoes, sliced ​​1 inch thick
• 2 tablespoons of olive oil
• 1 thinly sliced ​​onion
• 1 green pepper, thinly sliced
• Salt and chopped parsley to taste
• 1 thinly sliced ​​tomato
• Olive oil for greasing and dressing
• 2 sliced ​​boiled eggs
• 1/2 cup black olives (sliced)

Method of preparation:

1. Cook the cod in boiling water for 3 minutes.
2. Drain with a slotted spoon and leave to cool.
3. In the same cod water, cook the potatoes for 3 minutes.
4. Drain and leave to cool.
5. In a frying pan, over medium heat, heat the oil and sauté the onion, bell pepper, garlic and salt for 3 minutes. Reserve.
6. Break the cod loins into large chunks, removing the bones and skin.
7. In a medium greased refractory, make a layer of potatoes, spread the cod, alternating with the remaining potatoes.
8. Cover with the onion and tomato sauce.
9. Sprinkle with salt, drizzle with olive oil, cover with aluminum foil and place in a preheated medium oven for 40 minutes.
10. Remove the paper, decorate with the eggs, the olives, drizzle with more olive oil, sprinkle with green perfume and serve.

Baked cod with vegetables

Baked cod with vegetables – Photo: Shutterstock

Time: 1 hour

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 desalted cod loins
• 1 bunch ninja broccoli in bunches
• 500 g of sliced ​​mandioquinha
• 1 carrot into strips
• 1/2 red pepper into strips
• 2 cups cherry tomatoes (whole)
• 1 tablespoon lemon pepper seasoning
• 1 cup of olive oil (tea)
• Salt and black pepper to taste

Method of preparation:

1. Cook the cod in a pan with boiling water for 5 minutes.
2. Remove with a slotted spoon and set aside.
3. In the same pan with the cooking water, cook the broccoli and manioc until al dente.
4. Run and book.
5. Place the cod in a large refractory and arrange the broccoli, mandioquinha, carrots, peppers and tomatoes around it.
6. Dissolve the lemon pepper in the olive oil and season the loins and vegetables.
7. Sprinkle with salt and pepper, cover with aluminum foil and place in a preheated medium oven (180º C) for 30 minutes.
8. Withdrawn, transfer to a plate and serve after.

Cod with herb sauce

Cod with herb sauce – Photo: Shutterstock

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 desalted cod fillets (about 800 g)
• salt to taste
• 6 tablespoons of olive oil

Sauce

• 2 tablespoons of butter
• 1 teaspoon(s) of fresh basil
• 1 teaspoon rosemary (fresh)
• 1 teaspoon of tarragon
• 1/2 cup Worcestershire sauce

Method of preparation:

1. Season the desalted cod with salt to taste, being careful not to overdo it.
2. Heat a large frying pan with olive oil and fry the cod in 2 stages until golden brown.
3. Transfer to a platter and reserve.
4. For the sauce, heat the butter in a pan with the basil, rosemary, oregano and tarragon and quickly sauté.
5. Add the Worcestershire sauce and cook for 1 minute.
6. Serve with the cod.

Cod with potatoes recipe

Cod with potatoes – Photo: Shutterstock

Time: 1 hour

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 kg of diced potatoes
• 1 liter of water
• 1 cup desalted cod (cooked and minced)
• 2 crushed garlic cloves
• 1 grated onion
• 1 tablespoon chopped parsley
• 1 tablespoon of grated parmesan
• 6 eggs (whites and yolks separated)
• 1 tablespoon of wheat flour
• 1 teaspoon(s) baking powder
• 2 tablespoons of olive oil

Method of preparation:

1. In a pressure cooker put the potato, water, salt and pepper.
2. Then cover the pan, bring to medium heat and cook for 3 minutes after starting the pressure.
3. Switch off, wait for the pressure to release, open the pan and let the water drain.
4. Then put the potatoes in a bowl together with the cod, the garlic, the onion, the parsley, the Parmesan, the egg yolks and the flour.
5. Gently add the egg whites and yeast.
6. Spread the oil all over the pressure cooker, pour in the ingredients, cover the pan, put on low heat and cook for 5 minutes from when it starts to sizzle.
7. Finally switch off, wait for all the pressure to release, open the pan and serve, if desired, accompanied by white rice and lettuce salad.

creamy cod lasagna

Creamy cod lasagna – Photo: Advertising / Divino Fogão

Time: 1 hour

Performance: 2.5kg

Difficulty: easy

Ingredients:

• 4 tablespoons of wheat flour
• 1 chopped onion
• 200 grams of Parmesan
• 500 grams of pre-cooked lasagna pasta
• ½ cup chopped black olives
• 2 skinless and seedless tomatoes
• 2 minced garlic cloves
• 3 tablespoons of olive oil
• 3 tablespoons of butter
• 800 grams of desalted cod
• 1 jar of cream
• grated nutmeg to taste
• 1 liter of warm milk
• Salt and black pepper to taste
• 300 grams of mozzarella

Method of preparation:

1. For the bechamel, put the butter in a pan until it melts.
2. Add the flour and cook while stirring continuously for about 3 minutes.
3. Add the hot milk and continue mixing.
4. Add the Parmesan and stir until thickened.
5. Then hit the salt, put the pepper and nutmeg
6. Turn off the heat, stir in the cream and set aside.
7. The day before, desalt the cod and cut it into thick flakes
8. Put the oil in a pan and brown the onion and garlic
9. Add the tomatoes, the cod, salt, pepper and parsley to taste and then add the olives
10. After mixing all the ingredients, set aside
11. On a plate, assemble the layers as follows: béchamel, lasagna noodles, cod, mozzarella, lasagna noodles, béchamel, cod, mozzarella, béchamel, lasagna noodles, mozzarella
12. Then bake in a medium oven at 180°C for 10 minutes until all the cheese is melted.
13. It’s ready, now just serve!

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.