SALTED COD RECIPE RECIPES

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SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA ...



Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana ... image

In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.

Provided by Mario Batali

Yield Serves 6 as an appetizer or 4 as a main-course

Number Of Ingredients 9

2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
2 tablespoons salt-packed capers*
7 tablespoons extra-virgin olive oil
1 medium onion, finely diced (about 1 1/2 cups)
4 1/2 teaspoons red pepper flakes
1 (28-ounce) can whole San Marzano tomatoes in juice
1 teaspoon kosher or coarse sea salt
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/4 cup plus 1 tablespoon fresh mint, coarsely chopped

Steps:

  • In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
  • In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
  • Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
  • In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
  • Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.

COD CAKES RECIPE | FOOD NETWORK - EASY RECIPES, HEALTHY ...



Cod Cakes Recipe | Food Network - Easy Recipes, Healthy ... image

Provided by Food Network

Categories     appetizer

Total Time 3 hours 20 minutes

Cook Time 1 hours 10 minutes

Yield 48 cod cakes

Number Of Ingredients 18

Salt
Bay leaves
Lemon wedges 
Black peppercorns
5 pounds cod fillets 
3 pounds Yukon Gold potatoes, peeled and quartered 
2 Spanish onions, diced 
Canola oil, for pan-frying 
4 cups sour cream 
1 cup diced fresh chives 
1 cup Dijon mustard 
1 cup chopped scallions 
1/2 cup Worcestershire sauce 
3 tablespoons Old Bay seasoning 
1 tablespoon garlic powder 
1 tablespoon white pepper 
1 pound panko breadcrumbs 
Butter, for pan-frying

Steps:

  • Add some salt and a bouquet garni of some bay leaves, lemon wedges and black peppercorns to a pot of boiling water. Add the cod fillets and boil for 10 to 12 minutes. Remove the cod from the water and refrigerate for 1 hour. 
  • Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely. 
  • Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool. 
  • In a large bowl, mix together the chilled cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay seasoning, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form the mixture into 4-ounce cakes. 
  • Heat some oil and 1 tablespoon butter in a large skillet over medium-high heat. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side; add some additional oil and butter between batches as needed.

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