Find out how to prepare various and delicious options to make even more special this time
With the arrival of Easter, it is inevitable not to think about traditional cod, a dish that combines tradition, taste and celebration in a single meal. Originally from Portuguese cuisine, this delicacy has become remarkable in the tables of various cultures and is currently one of the popular foods during Lent, especially for its versatility and wealth of flavors.
Subsequently, take a look at 5 recipes COD for Easter!
Cooling with pepper
Ingredients
- 800 g of cod In deselated posts
- 1 kg of peeled potatoes, cooked and cut into slices
- 3 peeled and sliced onions
- 4 seed -free tomatoes and slices
- 1/2 semi -free red pepper and cut the slices
- 1/2 green green and sliced cut
- 1/2 semi -free yellow peppers and cut the slices
- 4 boiled eggs, peeled and cut in half
- 1 cup of olive green tea
- Olive oil, salt, ground black pepper and chopped green smell to taste
- Cooking water
Methods of preparation
In a pan, put the cod, cover with water and bring over medium heat to cook for 15 minutes. Turn off the heat, drain the water and, with the still hot fish, remove the pimples and the skin. Reserve. In a pan, place the potato and the season with salt and black pepper. Arrange cod, onions, tomatoes and peppers and season with olive oil. Season with salt and black pepper. Cover with an aluminum sheet and cook preheated to 200 ° C for 30 minutes. Care be careful, remove the aluminum paper and cook for another 10 minutes. Turn off the fire, finish with eggs, olive smell and green. Serve later.
Cool with tomato sauce
Ingredients
- 800 g of cod in desalted slices
- 1.2 kg of potato peel and cut into slices
- 2 cups of vegetable broth tea
- 1 peeled and chopped onion
- 1 clove of peeled and crushed garlic
- 350 g of tomato sauce
- 1 seeds without green peppers and cut into stripes
- 1 semi -free chilli pepper and cut into stripes
- 1 cup of black olive tea
- Salt, ground black pepper and olive oil to taste
- Cooking water
Methods of preparation
In a pan, put the cod, cover with water and bring over medium heat to cook for 25 minutes. Turn off the heat, drain the water and set aside. With the still hot fish, remove the pimples and the skin. Reserve. In the same cod pan, place the reserved cooking water and the potatoes and bring over medium heat to cook until they are tender. Turn off the heat and set aside.
In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the tomato sauce and vegetable broth and cook until it boils. In a pan, place the olive oil and bring over medium heat. Arrange the peppers and brown until they dry. Turn off the heat and set aside. In a refractory and alternating layers of immersed, potatoes, cod, peppers and olives, ending up with the sauce. Bake in a preheated oven at medium temperature for 20 minutes. Serve later.
Cooling with coconut milk
Ingredients
- 500 g of desalted and grated cod
- 3 cut and cooked potatoes al dente
- 1 sliced onion
- 1 Red pepper cut into stripes
- 1 yellow pepper cut into stripes
- 2 sliced tomatoes
- 200 ml of coconut
- 2 wedges of chopped garlic
- 3 tablespoons of palm oil
- Olive oil, coriander, salt and grinded black pepper to taste
Methods of preparation
In a large pan, heat a drizzle of olive oil over medium heat and brown the garlic and onion until they dry. Add the grated cod and brown for 5 minutes. Reserve. On a plate, it creates layers with potato, braised cod, tomatoes and peppers. Misted with coconut milk and palm oil. Ends with coriander at the top. Cover with an aluminum sheet and bake in a preheated oven at 180 ° C for about 30 minutes. Remove the aluminum paper and let it brown for 10 minutes. Serve later.
Cooling with potatoes, eggs and olive
Ingredients
- 200 g of cod on chips and desalts
- 100 g of peeled potatoes, cooked and cut into slices
- 3 egg cooked, peeled and cut into slices
- 1 cup of black olive tea
- Salt, ground black pepper, chopped coriander and olive oil to taste
- Cooking water
Methods of preparation
In a pan, put the cod, cover with water and bring over medium heat to cook for 15 minutes. Turn off the heat, drain the water and set aside. On a plate, place the potato and season with salt and black pepper. Arrange the fish and season with olive oil. Bake in a preheated oven at 200 ° C until golden brown. Turn off the heat and finish with eggs, olive and coriander. Serve later.
Cool up to the leek of garlic
Ingredients
- 2 high of Leek Finely cut
- 1 tablespoon of butter
- 2 tablespoons of wheat flour
- 500 ml of milk
- 200 g of sour cream
- 1/2 cup of grated Parmesan
- 500 g of desalted cod in chips
- 3 boiled and sliced potatoes
- 1 onion cut into thin slices
- Black olive, olive oil, salt, nutmeg and ground black pepper to taste
Methods of preparation
In a pan, heat the butter with a spoonful of olive oil over medium heat. Climb the leeks until a fan. Add the flour and mix for 1 minute. Gradually add the milk, mixing until it thickens. Add the cream, season with salt, black pepper and nutmeg. Cook for another 2-3 minutes until creamy. Reserve. In a refractory greased with olive oil, create layers with potatoes, cod, onion, olive and leeks. Repeat the layers and end up with the cream at the top. Bake in a preheated oven at 200 ° C for 30-40 minutes or until the bubble and pain. Serve later.
Source: Terra
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.
