Cod in the oven with Portuguese cornbread

2014-04-17
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 1:05 h
  • Ready In : 1:20 h

 
If you going to prepare a lunch or dinner for your family and want to surprise with a different recipe, you must try this cod recipe in the oven with Portuguese cornbread. The combination of flavors is delicious… Bon appetit!!!

Units: Metric (Units: US)

Ingredients

  • 3 desalted cod steaks (about 900 grams (2 pounds))
  • 250 grams (8 3/4 ounces) elbow macaroni pasta
  • 200 ml (1/2 pint (236 ml)) whipping cream
  • 50 ml (1/4 cup) olive oil
  • Pepper (to taste)
  • Saffron (to taste)
  • 1 medium onion
  • 100 grams (3 1/2 ounces) Portuguese cornbread
  • 3 cloves of garlic
  • Coriander (to taste)
  • Salt (to taste)
  • For the béchamel sauce:
  • 200 ml (about 1 cup) milk
  • 2 tablespoons corn starch flour
  • 1/2 tablespoon butter
  • Pepper (to taste)
  • Nutmeg (to taste)
  • Salt (to taste)

    Directions

    Step 1


    1. For the béchamel sauce:
    2. Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.

    Step 2


    1. Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.

    Step 3


    1. Place the cod in a saucepan with water. Boil over hight heat for about 4 to 5 minutes. Turn off the heat and drain the cod with a skimmer. Remove the skin and bones and flake the cod with a fork; set aside. Cook the pasta in another saucepan with water seasoned with salt. When the pasta is cooked, drain it and set aside.

    Step 4


    1. Place the olive oil, chopped onion and the chopped garlic in a saucepan and saute until the onion start to turn golden brown, stirring occasionally. Add the flaked cod and season with pepper and saffron. Stir and cook over low for more 5 minutes, stirring occasionally. Add the pasta, mix well and turn off the heat.

    Step 5


    1. Preheat the oven to 180ºC (350ºF).

    Step 6


    1. Cut the Portuguese cornbread into pieces. Place the cornbread and the coriander in a food processor and pulse until fine crumbs. In a bowl, combine the béchamel and the cream.

    Step 7


    1. Place the cod and pasta mixture on a baking dish. Drizzle with the béchamel and cream sauce and sprinkle with the Portuguese cornbread and coriander mixture.Cod in the oven with Portuguese cornbread | Food From Portugal Bake until golden, about 35 to 40 minutes.

    Step 8


    1. Turn off the oven and serve.

Cod in the oven with Portuguese cornbread | Food From PortugalCod in the oven with Portuguese cornbread | Food From Portugal

Cod in the oven with Portuguese cornbread

Nutrition facts per serving (4 servings)

Calories: 803


Total Fat: 34.5 g(44%)

Saturated Fat: 14 g(69%)

Cholesterol: 234 mg(78%)

Sodium: 454 mg(20%)

Total Carbohydrate: 58.5 g(21%)

Protein: 63.5 g

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, 5.00 out of 5)
Loading...

Pinterest

Cod in the oven with Portuguese cornbread | Food From Portugal

By

Leave a Reply

Your email address will not be published. Required fields are marked *