By Eddy − On Monday, April 22, 2024, 3 weeks ago in Seafood Recipes
5 out of 5 with 1 ratings
comments: 0 - views: 547

Minho Style Cod Recipe


Minho style cod recipe, a Portuguese dish with cod, potatoes, onions, peppers, garlic, paprika, vinegar, and olive oil, traditionally from Minho region.
Minho Style Cod Recipe


Preparation time 15 min
Cooking Time 30 min
Ready In 45 min
Level of DifficultyEasy
Servings2

Ingredients

2 descaled and soaked cod loinsMedium potatoes for frying, thinly slicedAll-purpose flour (for dusting)Olive oil2 small onions, thinly sliced1/4 red bell pepper, sliced4 garlic cloves, sliced2 bay leaves1 tablespoon vinegarSweet paprika, preferably smokedChopped parsleyBlack olives
2 descaled and soaked cod loinsMedium potatoes for frying, thinly slicedAll-purpose flour (for dusting)Olive oil2 small onions, thinly sliced1/4 red bell pepper, sliced4 garlic cloves, sliced2 bay leaves1 tablespoon vinegarSweet paprika, preferably smokedChopped parsleyBlack olives
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Preparation

  1. Pat dry the cod loins with paper towels.
  2. Dredge the cod loins in flour and set aside.
  3. In a wide skillet, heat about 1 and 1/2 cups (350ml) of olive oil over medium heat.
  4. Fry the cod loins for 2 minutes on each side, totaling 8 minutes.
  5. Meanwhile, fry the potatoes in olive oil over medium heat.
  6. After 8 minutes, transfer the fried cod loins to a baking tray.
  7. Bake in a preheated oven at 400°F (200°C) for 10 minutes.
  8. In another skillet, heat the olive oil used for frying the cod, discarding any remaining flour.
  9. Add the onions, bell pepper, and bay leaves and cook until softened.
  10. Transfer the fried potatoes to a plate lined with paper towels and fry the remaining batch.
  11. Once the onions and peppers start to brown, add the garlic.
  12. After 10 minutes, remove the cod from the oven.
  13. When the sauce is golden brown, add the vinegar, stir and remove from the heat.
  14. Serve the cod with the sauce on top, garnished with chopped parsley and black olives.

Recipe & Photo Credit: Neuza Costa

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