7 recipes based on cod for a Christmas dinner without red meat

The recipes with cod are a great option for those who want to avoid Christmas poultry and meat at dinner. This is because, in addition to being a classic on the Brazilian New Year’s table, it is also possible to vary and create many tasty dishes to complete the meal of the day.

Whether it’s Christmas or New Year’s Eve dinner, this fish is a sure presence in at least one dish served. For this reason, the Guide has separated 7 cod recipes, light and very tasty, that everyone will try and love!

Because cod is not only tasty but also tasty rich in proteins, helps reduce stress and also protects the skin. Have you seen how many advantages?! See how to prepare recipes with cod and enjoy your meal!

Cod au gratin with cheese

Time: 1 hour

Performance: 8 servings

Difficulty: easy

Ingredients:

• 1 kg of desalted cod flakes
• 600 g of sliced ​​potatoes
• Salt and black pepper to taste
• 100 g of grated parmesan

Sauce

• 2 tablespoons butter
• 2 tablespoons of wheat flour
• 2 cups milk (tea)
• 1 pack of cream (200 g)
• 1 jar of cream cheese (200 g)
• 100 g of grated provolone
• 100 g of grated mozzarella
• Salt and grated nutmeg to taste

Preparation method:

1. For the sauce, melt the butter in a pan over high heat and fry the flour, stirring for 1 minute.
2. Add the milk little by little, stirring until it thickens slightly. Mix the cream, cheese, salt and nutmeg. Turn off and set aside.
3. Place the cod chips in a pan, cover with water and cook for 5 minutes. Remove it with a slotted spoon and set it aside.
4. Pour the potatoes into the same water and cook for 3 minutes. Drain and distribute in a large baking dish.
5. Season with salt and arrange on top of the cod.
6. Drizzle with the béchamel sauce, sprinkle with parmesan and bake in a preheated medium oven for 15 minutes or until golden brown. Serve.

Cod ceviche

Time: 40 minutes

Performance: 3 servings

Difficulty: easy

Ingredients:

• 500g “cubes” of desalted cod
• 1 red chilli chopped
• 1 red onion, thinly sliced
• 1 seedless pepper, finely chopped
• Juice of 2 Tahitian lemons
• 2 tablespoons finely chopped coriander
• Salt, black pepper and olive oil to taste

Preparation method:

1. Place the cod in ice water for 8 hours, changing the water every 2 hours
2. Cut the cod into cubes, add the chili pepper, paprika, salt, black pepper, olive oil, lemon and mix
3. Finally add the onions and chopped coriander
4. Then let it rest in the fridge for 30 minutes
5. Ok, now just serve!

Hide the cod

Time: 1h15 (+24h soaking)

Performance: 6 servings

Difficulty: easy

Ingredients:

• 700g of cod flakes
• 4 tablespoons of olive oil
• 1 diced onion
• 4 ripe tomatoes, peeled and seeded, cut into cubes
• 4 tablespoons chopped black olives
• Salt and black pepper to taste
• 2 tablespoons chopped parsley
• 800 g cassava pieces
• 1 cup warm milk
• 4 tablespoons grated parmesan

Preparation method:

1. Leave the cod to soak for 24 hours in a bowl full of water in the refrigerator.
2. Change the water 3 or 4 times. Drain and reserve.
3. Heat the oil in a pan over medium heat and sauté the onion for 3 minutes.
4. Add the cod and brown over low heat for 5 minutes.
5. Add the tomato, olive and cook for 3 minutes.
6. Season with salt, pepper, parsley and pour into a medium baking dish.
7. In a pressure cooker, cook the cassava in salted water for 15 minutes over medium heat, after turning on the pressure, or until softened.
8. Allow the pressure to release, drain and pass through the still hot citrus juicer. Add the hot milk, season with salt and pepper.
9. Spread the curd over the sautéed acorns and cover with the puree.
10. Sprinkle with Parmesan and place in a preheated medium oven for 20 minutes to brown. Serve immediately.

Risotto with cod and broccoli

Time: 1 hour

Performance: 8 servings

Difficulty: easy

Ingredients:

• 200g of desalted and cooked cod
• 3 tablespoons of olive oil
• 1 small onion chopped
• 2 cups uncooked rice, washed and drained
• 4 cups boiling water
• Salt to taste
• 1 crushed garlic clove
• 1 bunch cooked broccoli (florets only)
• 1 cup cream cheese (tea).
• 2 sliced ​​hard-boiled eggs for garnish
• 8 pitted black olives for garnish

Preparation method:

1. Chop the cod and set it aside. In a pan, heat 1 tablespoon of olive oil and fry the onion until golden brown.
2. Add the rice and fry for 1 minute. Add water and salt and cook for 15 minutes over low heat.
3. In another pan, add the remaining olive oil and garlic and sauté over medium heat until golden brown.
4. Add the broccoli and cod.
5. Brown for 2 minutes.
6. Add rice and curd and mix well.
7. Arrange on a serving plate and decorate with eggs and olives. Serve immediately.

Cod fricassee

Time: 1 hour (+24 hours soaking)

Performance: 6 servings

Difficulty: easy

Ingredients:

• 700g of cod flakes
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 diced onion
• 3 cloves garlic, minced
• 1 diced carrot
• 1/2 cup sliced ​​mushrooms
• 1 can drained corn
• 1 can of cream (300 g)
• 1/2 cup (tea) water
• 1/3 cup chopped olives
• 1 cup potato straw
• Chopped parsley for sprinkling

Preparation method:

1. Leave the cod to soak for 24 hours in a bowl full of water in the refrigerator.
2. Change the water 3 or 4 times. Heat a pan with the olive oil and butter over medium heat, sauté the onion and garlic for 3 minutes or until softened.
3. Add the cod and brown over low heat for 10 minutes, stirring occasionally. Add the carrot, mushrooms, corn and water. Cook for 10 minutes or until the water dries up.
4. Mix the cream, olives, season with salt and pepper.
5. Pour into a refractory dish and cover with mozzarella.
6. Bake in a preheated medium oven for 20 minutes.
7. Cover with straw potatoes, sprinkle with parsley and serve with white rice.

Cod with prawn sauce

Time: 30 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 4 desalted cod fillets
• Salt and black pepper to taste
• Fry oil

Sauce

• 2 tablespoons butter
• 1 crushed garlic clove
• 2 cups cleaned shrimp
• 1 can of tomato sauce (340 g)
• Salt to taste

Preparation method:

1. Season the cod fillets with salt and pepper.
2. Heat a non-stick pan with oil over medium heat and fry the steaks, little by little, until golden brown.
3. Reserve on a plate.
4. For the sauce, in a pan over medium heat, melt the butter and brown the garlic with the prawns for 4 minutes.
5. Pour the tomato sauce, salt and cook for 5 minutes.
6. Arrange the fish slices on top and serve, garnished with cherry tomatoes if desired.

Cod risotto

Time: 45 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 3 tablespoons butter
• 1 grated onion
• 2 cups arborio rice
• 2 vegetable bouillon cubes
• 6 cups of hot water
• 2 cups desalted cod flakes
• Salt to taste
• 1 pack of cream (200 g)
• 2 tablespoons grated parmesan
• Chopped parsley for garnish

Preparation method:

1. In a pan, over medium heat, melt the butter and sauté the onion until transparent.
2. Add the rice and fry for 2 minutes.
3. Add the vegetable broth dissolved in the water, ladle by ladle, stirring constantly, and waiting for the liquid to be absorbed by the rice before adding another ladle.
4. Add the cod when you have already added half the broth.
5. Continue stirring until it becomes creamy and the rice grains are al dente.
6. Turn off the heat, add salt and mix in the cream and parmesan.
7. Transfer to a serving plate, decorate with parsley and serve immediately.

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.