3 delicious cod recipes for Christmas

Cod is the king ingredient of the Christmas season – and beyond, as it is the most beloved fish in Portugal. For this reason, it is important to know some of the best cod recipes for Christmas and ensure that it will be a hit with guests.

Are you tired of cod habitual? There’s nothing like discovering more ways to prepare this fish and make everyone happy, right?

As we know that an extra codfish recipe for Christmas it’s never too much, not least because no Portuguese can imagine their Christmas Eve table without this very traditional snack, we leave you with a handful of ideas for the night of the 24th, or for lunch on the 25th. one of these more creative options and enjoy!

Cod with Crispy Almonds on a Bed of Bacon and Cabbage

Ingredients

• 4 cod steaks
• 100gr chopped onion
• 1 c. minced garlic coffee
• 6 slices of bacon
• 1 bay leaf
• 4 c. chopped skinless almond soup
• 2 large ripe tomatoes
• 1 medium savoy cabbage
• Olive oil and mint qb

preparation method

• Cut the bacon slices into thin strips and coarsely chop the almond.
• In a large baking dish, arrange a slice of bacon for each cod fillet – to create a bed.
• On top of the bacon, add the chopped mint leaf.
• Place the steak on top and cover it with a spoon full of chopped almonds.
• Drizzle everything with a drizzle of olive oil and bake for 15 minutes at 200º.
• Take the other two slices of bacon to crack in a drizzle of olive oil.
• Add the chopped onion and garlic and cook for 5 minutes.
• Now add the peeled and chopped tomato, the bay leaf and 8 mint leaves and cook for another 5 minutes, approximately.
• Add the kale cut into large julienne strips, wrap it around and let the preparation stew.

Cod with Caramelized Onions

Ingredients

• 500gr boiled desalted cod
• 6 c. olive oil soup
• 2 c. whole parsley soup
• 4 c. caper soup
• 2 c. honey soup
• 2 garlic cloves sliced
• 400gr small potatoes (for baking)
• 300g onion (sliced)
• 50gr black olives (pitted)
• 1 c. balsamic vinegar soup

preparation method

• Place the onions in a skillet over medium heat, along with two tablespoons of olive oil. Let it cook for 5 minutes and add the honey and balsamic vinegar. Leave to heat for 10 minutes, stirring continuously and reserve.
• Separately, cook the cod in boiling water for 10 minutes, remove from the heat with a slotted spoon and let it drain. Book too.
• Bake the potatoes in the cod water and remove them.
• In a frying pan, with two tablespoons of olive oil, add the garlic and the cod with the skin facing down so that it becomes golden. When that happens, carefully turn the steak over and let it caramelize on the other side as well.
• In a mortar (or in a bowl), crush the parsley leaves and add 4 tablespoons of olive oil.
• Bring to medium heat and keep stirring.
• Add the capers and olives and cook for a while.
• On a platter, make a bed with the caramelized onions and place the cod and the parsley sauce with the capers on top. Arrange the potatoes and olives around it.

Roasted cod with port wine

Ingredients

• 3 cod fillets (to bake)
• 12 peeled shrimp
• 2 sliced ​​onions
• 5 medium potatoes cut into slices
• 3 sliced ​​garlic cloves
• parsley qb
• black peppercorns qb
• paprika qb
• 2 c. tomato pulp soup
• 2dl port wine

preparation method

• Stuff the cod with the prawns.
• In an earthenware container, place the onion, potatoes, garlic cloves and parsley.
• On top of this bed, place the cod, scattering the peppercorns on top.
• In a bowl, mix the paprika, tomato pulp and port wine and pour this mixture over the cod, adding a little more parsley on top.
• Place in the oven to bake and halfway through cooking drizzle the cod with the sauce.