5 cod recipes for Christmas

Find out how to prepare easy and tasty dishes for Christmas dinner

Cod is a food that is very popular among Brazilians, especially at Christmas. But this is an old tradition that hasn’t emerged in Brazil. It comes from the Middle Ages, when the Christian calendar called for the obligatory fasting of any kind of meat on Catholic holidays. In this way we began to eat the cod. Therefore, this ingredient began to be part of the Christmas dinners of several families. Then, check out 5 recipes to make with this fish!

Baccalhoada

ingredients

• 1 kg of peeled potatoes
• 800g of cod desalted in slices
• 3 onions cut into rings
• 1/2 red pepper cut into rings
• 1/2 green pepper cut into rings
• 1/2 yellow pepper cut into rings
• 4 eggs
• 1 teacup of olive oil
• 1 teacup of black olives
• Chopped chives, ground black pepper and salt to taste
• Waterfall

Method of preparation

In a pan, cover the cod fillets with water and cook over medium heat for 15 minutes. The cod is ready when the flakes separate easily. Then drain the water and let the cod cool down a bit. While the cod is still warm, remove the bones and skins. Reserve. Put the eggs in a pan and cover with water. Place over medium heat and cook for 12 minutes. Then peel the eggs and cut them into slices. Reserve.

In another pan, put the potatoes and cover with water. Boil over high heat for 5 minutes. Drain and place in an oiled baking dish. Season with salt, black pepper and a drizzle of olive oil. Arrange the cod on top of the potatoes and garnish with the egg, tomato, onion and peppers. Drizzle with olive oil, sprinkle with salt and pepper, and cover with aluminum foil. Bake at 200°C for 20 minutes. Serve with the olives and the green perfume.

Cod with cream

ingredients

• 6 potatoes peeled and cut into cubes
• 2 onions
• 1 cup of green tea
• 700 g of cooked cod
• Salt, ground black pepper, ground nutmeg and olive oil to taste
• 400 g of cream
• 1/2 cup butter
• 2 tablespoons of wheat flour
• 2 cups of cod cooking water
• 2 teacups of milk
• 1 cup of grated parmesan
• Fry oil

Method of preparation

In a pot of boiling water, cook the potatoes for 5 minutes. In another pan, put the oil and heat over medium heat. Then fry the potatoes until golden brown. Transfer to refractory and reserve. In another pan put the olive oil and sauté the onion again. Add the green smell, the cod, black pepper and salt and sauté for another 5 minutes. Transfer this stew into the same refractory as the potatoes and mix gently. Put the cream on top, stir and reserve.

In the same pan where the cod was sauteed, add the butter and heat over medium heat. When it melts, add the wheat flour. Mix for 3 minutes and add the cod cooking water, the milk and season with nutmeg, black pepper and salt. Cook until it comes to a boil and becomes slightly thick. Pour this sauce into the refractory, sprinkle with parmesan and cook in a preheated oven at 200ºC. Serve immediately.

cod skin

ingredients

• 500 g of cod
• 2 cloves of garlic
• 1 bay leaf
• Parsley, salt, ground black pepper, olive oil and ground nutmeg to taste
• 1 grated onion
• 4 potatoes
• 300ml of milk cream fresh
• 100 g of mozzarella cut into slices

Method of preparation

In a pan, cover the cod with water, add the garlic and bay leaf and cook over medium heat for 15 minutes. The cod is ready when the flakes separate easily. Then drain the water, wait until it cools down a bit and chop the fish. Reserve. In another pan, heat the olive oil and saute the onion, parsley and cod and season with salt and black pepper.

Put the potatoes in a pan and cover with water. Bring to medium heat and cook until soft. Then drain the water and, in the same pan, mash the potatoes until they form a puree. Place over medium heat and add the fresh cream, nutmeg and salt and cook for 5 minutes. On a plate, spread the cod and place the puree on it. Spread the cheese slices over the escondidinho and take it to the medium oven to brown.

Chickpea salad with cod

ingredients

• 2 cups of tea chickpeas cooked
• 1 grated onion
• 300 g of desalted, cooked and minced cod
• Juice of 1/2 lemon
• 1/4 of a tea cup of olive oil
• salt to taste
• 50 g of black olives
• 50 g of green olives

Method of preparation

Put the chickpeas, the onion, the cod into small pieces and the salt on a plate and mix well. Pour in the lemon juice and olive oil, mix again and refrigerate for 2 hours before serving. Decorate with the olives and serve immediately.

cod risotto

ingredients

• 300 g of arborio rice
• 400 g of desalted cod flakes
• 4 tablespoons of butter
• 2 tablespoons of olive oil
• 1/2 grated onion
• 1 bay leaf
• 100ml of white wine
• 1 liter of natural fish broth
• 3 chopped tomatoes
• 50g of cheese Grated Parmesan cheese
• Salt, parsley and fine herbs to taste

Method of preparation

In a pan, put a tablespoon of olive oil and heat over medium heat. Then, toss the cod with the cherry tomatoes and set aside. In another pan, heat half the butter with the rest of the oil and lightly fry the onion. Then add the bay leaf, fine herbs and rice and lightly brown. Add the white wine and let it evaporate. Gradually add the fish stock and stir constantly. Next, add the braised cod with the tomato. Remove the bay leaf. Turn off the heat and add the rest of the butter and the grated Parmesan. Mix well and serve immediately.

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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.