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!!!
![Cod in the oven with Portuguese cornbread on a baking dish](https://www.foodfromportugal.com/content/uploads/2014/04/cod-oven-portuguese-cornbread-1.jpg)
Cod in the oven with Portuguese cornbread
![Cod in the oven with Portuguese cornbread on a baking dish](https://www.foodfromportugal.com/content/uploads/2014/04/cod-oven-portuguese-cornbread-1-300x236.jpg)
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!!!
- 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)
- 200 ml (about 1 cup) milk
- 2 tablespoons corn starch flour
- 1/2 tablespoon butter
- Pepper (to taste)
- Nutmeg (to taste)
- Salt (to taste)
- For the béchamel sauce:
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. - 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.
- 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.
- 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.
- Preheat the oven to 180ºC (350ºF).
- 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.
- 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.
- Turn off the oven and serve.
Servings: 4
Prep Time:15 m
Cook Time:1:05 h
Total Time:1:20 h
Ingredients
For the béchamel sauce:
Directions
Cod in the oven with Portuguese cornbread
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
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