6 recipes with strips of cod to focus on Easter lunch

Do you want to eat cod for Easter lunch but are you tired of the usual traditional cod-based dish? We at Guia da Cozinha have the answer. Or rather, delicious options minced cod recipes which serve in addition to the classic to surprise the family during the party.

Have you ever imagined that you can use fish in a delicious way mayonnaise or even in one cake? Yes, but we do! That’s why we teach you how to explore cod in different ways to enjoy all its flavor.

watch 6 recipes with cod in pieces which can be the star of your family meal. There are options for every taste!

cod mayonnaise

Cod mayonnaise – Photo: Gisele Tesser

Time: 20min (+4h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 kg of boiled and mashed potatoes
• 200 g of cream
• 1/2 cup mayonnaise (tea)
• Salt, black pepper and chopped parsley to taste
• 2 cups cooked cod (chopped)
• 1 small grated onion
• 1 diced green pepper
• 2 diced seedless tomatoes

Method of preparation:

1. In a large bowl, mix the mashed potatoes, heavy cream, mayonnaise, salt, pepper and parsley to taste.
2. Add the cod, onion, pepper and tomato and mix with a spoon
3. Refrigerate for 4 hours before serving.

Cod and Egg Salad (Portuguese Salad)

Cod and egg salad (Portuguese salad) – Photo: André Fortes

Time: 30 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 2 cups of desalted cod, cooked and shredded
• 2 cups boiled potatoes (diced)
• 1/2 diced yellow pepper
• 1 diced tomato without skin and seeds
• 1/3 cup sliced ​​green olives
• 1 sliced ​​onion
• Chopped lettuce to decorate
• 2 sliced ​​hard-boiled eggs for garnish

Sauce

• 1/3 cup olive oil (tea)
• 2 tablespoons of white vinegar
• 1 minced garlic clove
• 2 tablespoons chopped chives

Method of preparation:

1. Combine the cod, potatoes, peppers, tomatoes, olives and onions in a bowl.
2. For the sauce, mix the oil, vinegar, garlic, chives and then dress the salad.
3. Arrange the salad on a platter and decorate the side with lettuce and egg.
4. Serve immediately or refrigerate until ready to serve.

cod cake

Cod pie – Photo: Rodrigo Moreira – JOBZ

Time: 1 hour

Performance: 8 portions

Difficulty: easy

Ingredients:

• 3 eggs
• 2 1/2 cups (tea) milk
• 2/3 cup oil (tea)
• 1 cup boiled and mashed potatoes
• 1 teaspoon of salt
• 2 cups wheat flour (tea)
• 1 tablespoon of chemical yeast
• Butter and wheat flour for greasing
• 1 cup Parmesan (grated)

Filling

• 3 tablespoons of olive oil
• 1 chopped onion
• 3 cups cooked and chopped desalted cod (tea)
• 1 chopped tomato
• 1 can of drained peas
• 1 glass of chopped hearts of palm (300 g)
• 1 cup of chopped green olives
• Salt and chopped parsley to taste

Method of preparation:

1. For the filling, heat a pan with oil and fry the onion for 1 minute.
2. Add the cod, tomatoes, peas, hearts of palm and olives and sauté for 2 minutes
3. Season with salt and the scent of greenery, mix, turn off the heat and then set aside.
4. For the dough, in a blender, beat the eggs, milk, oil, mashed potatoes, salt and half the flour until smooth.
5. Pour into a bowl, add the remaining flour, baking powder and mix with a spoon
6. Gently mix with the reserved filling and pour the batter into a buttered and floured 25cm X 35cm mold
7. Sprinkle with the Parmesan and bake in a preheated medium oven for 35 minutes or until golden brown.
8. Remove from the oven, let cool, cut into squares and serve immediately.

Eggplant lasagna with cod

Aubergine lasagne with cod – Photo: Stela Handa

Time: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

• 5 tablespoons of olive oil
• 2 eggplants, thinly sliced
• Salt and black pepper to taste
• Grated Parmesan for dusting

Sauce

• 4 tablespoons of olive oil
• 1 chopped onion
• 3 crushed garlic cloves
• 1 chopped yellow pepper
• 2 chopped tomatoes
• 1 tablespoon of tomato paste
• 4 cups (tea) of cod desalted, cooked and shredded
• 1 cup of water (tea)
• 1/2 cup black olives (chopped)
• Salt, black pepper and chopped parsley to taste
• 400 g of sliced ​​mozzarella

Method of preparation:

1. In a skillet over medium heat, heat the oil and fry the eggplants until golden brown
2. Remove and season with salt and pepper, then set aside.
3. For the sauce, in a frying pan heat the oil over medium heat, sauté the onion and garlic for 3 minutes
4. Add the pepper, tomato and extract and saute for 3 minutes
5. Add the cod and sauté for 2 minutes
6. Add the water and cook for 4 minutes
7. Turn off, add the olives, salt, pepper and parsley
8. Let cool
9. In a medium refractory layer the eggplant, mozzarella and sauce, finishing with the sauce
10. Sprinkle with Parmesan and put in the preheated oven for 20 minutes.
11. Serve immediately.

Quiche with cod and hearts of palm

Codfish and heart of palm quiche – Photo: Rodrigo Moreira – JOBZ

Time: 50 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

• 4 cups wheat flour (tea)
• 2 eggs
• 4 tablespoons of butter
• 1/2 cup milk (approximately)
• Margarine and wheat flour to grease and flour the pan

Filling

• 1 chopped onion
• 3 cups desalted cod (cooked and minced)
• 2 cups chopped drained heart of palm (minced)
• 1 chopped tomato
• 3 beaten eggs
• 1 cup mozzarella (chopped)
• Salt and black pepper to taste

Method of preparation:

1. For the filling, mix the onion, the cod, the heart of palm, the tomato, the beaten eggs, the mozzarella in a bowl, season with salt and pepper and set aside
2. In a bowl put the flour, eggs, butter, milk and mix until a homogeneous mass is formed.
3. If necessary, add more milk
4. Line the bottom and sides of a greased and floured 24cm springform pan.
5. Spread the filling and bake in a medium oven (180ºC), preheated, for 30 minutes or until cooked through and lightly browned.
6. Remove from the oven, unmold on a plate and serve immediately.

Cod Fish Pie

Cod casserole – Photo: Rodrigo Moreira – JOBZ

Time: 1h (+30min of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 3 cups wheat flour (tea)
• 1 teaspoon of salt
• 4 tablespoons of butter
• 1 egg
• 1/3 cup cold water (approximately)
• Margarine and wheat flour for greasing and flouring
• 1 egg yolk for brushing

Filling

• 3 tablespoons of butter
• 1 chopped onion
• 3 cups desalted cod (chopped)
• 2 chopped seedless tomatoes
• 1/2 cup black olives (chopped)
• 3 tablespoons of chopped parsley
• salt to taste
• 1 cup mozzarella (grated)

Method of preparation:

1. Mix the wheat flour with the salt and butter to form a farofa.
2. Add the egg and water, mixing until a light dough is formed.
3. If necessary, add more water
4. Cover and refrigerate for 30 minutes
5. For the filling, heat a pan with the butter over medium heat, fry the onion and cod until lightly browned
6. Add the tomato, the olive, the green perfume, add salt and brown for another 2 minutes
7. Add the mozzarella, mix and then turn off the heat.
8. Remove the dough from the refrigerator and line the bottom and sides of a 24 cm springform pan, greased and floured with 2/3 of the dough.
9. Distribute the filling and cover with the rest of the dough.
10. Brush with egg yolk and place in a preheated medium oven for 30 minutes.
11. Remove, unmold and serve afterwards.

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.