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Brazilian Baked Cod with Eggs Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Baked Cod Recipe - Brazilian easy recipe how to bake salt cod with cornstarch, milk, butter, onion, tomatoes, capers, eggs, and grated Parmesan cheese.
Ingredients:
- 1/2 pound salt Cod fillets
- 2 tablespoons cornstarch
- 2 cups milk
- 4 tablespoons (1/4 cup) butter plus
- 1 tablespoon
- 1 medium onion, grated
- 2 medium tomatoes, peeled, seeded, and chopped
- 2 tablespoons drained capers
- Butter for ramekins
- 6 eggs
- 3 tablespoons grated Parmesan cheese
- Salt and freshly ground pepper to taste
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Serves/Makes: 6
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How to cook Brazilian Baked Cod with Eggs:
- Soak the cod in cold water to cover, changing the water several times, for 24 hours.
- Drain and rinse the fish.
- Put fillets into saucepan with water to cover and poach it for 15 to 20 minutes, or until it flakes easily when tested with a fork.
- The water should just simmer.
- Drain and flake the fish and set it aside.
- Mix the cornstarch with a little of the milk, add the rest of the milk, and pour the mixture into a small saucepan.
- Add 1 tablespoon of butter and cook, stirring, over moderate heat until the mixture is smooth and lightly thickened.
- Set aside.
- In another saucepan heat the 4 tablespoons of butter, add the onion, and cook, stirring for a few minutes.
- Add the tomatoes and cook until the mixture is thick and well blended.
- Stir in the Bechamel sauce and the capers.
- Fold in the codfish and add a little salt if necessary.
- Season generously with pepper.
- Cool slightly.
- Butter six 2/3-cup-size remekins and break an egg into each.
- Pour the cod fish mixture over the eggs and sprinkle each ramekin with 1/2 tablespoon grated Parmesan cheese.
- Bake in a preheated 400°F (200°C) oven for 8 minutes.
Notes:
This recipe for Brazilian Baked Cod with Eggs serves/makes: 6. Great tasting food is easy to cook, delicious, simple and very affordable dish. The Brazilian name for this recipe is Pudim de Bacalhau com Ovos.
Main Ingredient: Cod
Preparation Method: Baked
Cuisine: South American / Brazilian
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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