Best 4 Cod Fish Casserole Recipes

PORTUGUESE COD FISH CASSEROLE

Steps:

• Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
• Bake in preheated oven for 45 minutes, or until potatoes are tender.

PORTUGUESE COD FISH CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Cut the potatoes into quarters and boil in salted water with 3 whole garlic cloves, just until tender (do not overcook). Drain and place in a large bowl. Rinse the olives, then add to the bowl with the potatoes.
• Shred the cooked cod fish into bite sized pieces, then add to the bowl.
• Heat the oil in a small pan, add the onions and garlic and simmer for 5 minutes. Remove from the heat then let sit for 5 minutes. Remove the onions and garlic and discard.
• Add all of the spices and the wine to the oil and simmer for 5 minutes. Taste and adjust any seasonings if needed. Pour into the bowl, then gently toss everything to combine.
• Pour the mixture into the casserole and then decorate the top with the boiled eggs.
• Cover the dish with foil paper, then bake for approximately 30 minutes, or just until the casserole is hot.
• Sprinkle the chopped parsley just before serving if desired, and serve with extra piri piri hot sauce on the side.
• Note: Prepare the salted cod fish by soaking it in water in a pot in the fridge for 24 hours, changing the water twice. Drain the fish, then fill the pot with fresh water. Bring the water to a boil, then reduce the temperature and simmer for 10 minutes. Drain the water then shred the fish once cooled.

COD FISH CASSEROLE (PORTUGUESE STYLE)

Steps:

• Boil fish until cooked drain and mince using care to remove all the bones.
• Boil potatoes and collards together until the potatoes are cooked but still firm.
• Fry onions in 1/2 cup of olive oil until slightly browned then add tomatoes and fry for 5 min.
• Now in a baking dish layer potatoes and collards, fish, onions and tomatoes, potatoes and collards, fish, onions and tomatoes.
• Drizzle with remaining oil and what's left from frying onions.
• Bake 350 degrees for 1 hour.

COD FISH CASSEROLE

Steps:

• 1. Bake 4 cod filets, cool slightly, place in a large bowl and flake with a fork.
• 2. Boil a package (or two, if you want a lot) of the nice thick egg noodles that come from the frozen food section. To the flaked cod fish, add a can (or two) of cream of mushroom soup, a can of chicken noodle soup, about 2 cups of thawed, frozen mixed veggies, a handful of cheddar or mozzarella cheese, a big dollup of sour cream, a dollup of mayonnaise, a shake of Johnny's seasoned salt, a tbs of dried minced onions and a small can of evaporated milk.
• 3. Turn mixture out into a 9x11 baking pan and top with shredded cheddar cheese, dried bread crumbs and French's Fried onions. Bake at 350 degrees til heated through and cheese is melted, about 30-40 minutes.
• 4. You can also use this same recipe with canned tuna, canned chicken or canned salmon. (Or fresh.)