Best 6 Codfish And Potato Casserole Recipes

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Codfish and potato casserole is a classic dish that combines the delicate flavor of codfish with the heartiness of potatoes and a creamy sauce. It's a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and it's also a great way to use up leftover codfish. In this article, you'll find three delicious recipes for codfish and potato casserole: * **Classic Codfish and Potato Casserole:** This is the traditional recipe, made with codfish, potatoes, onions, celery, and a creamy sauce. * **Cheesy Codfish and Potato Casserole:** This recipe adds a cheesy twist to the classic dish, with a layer of melted cheese on top. * **Codfish and Potato Casserole with Vegetables:** This recipe includes a variety of vegetables, such as carrots, peas, and corn, for a healthier and more nutritious dish. All three recipes are easy to follow and can be made with ingredients that you probably already have on hand. So gather your ingredients and get ready to enjoy a delicious and satisfying meal.

Here are our top 6 tried and tested recipes!

BAKED COD WITH POTATOES AND ONIONS



Baked Cod with Potatoes and Onions image

This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.

Provided by Noelle

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Cod

Time 55m

Yield 2

Number Of Ingredients 6

2 (4 ounce) boneless cod fillets
2 large potatoes, peeled and sliced
1 medium onion, thinly sliced
2 cups milk, or as needed
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
  • Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
  • Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g

CODFISH AND POTATO CASSEROLE



Codfish and Potato Casserole image

Adapted from a recipe by chef Manuel Azevedo of LaSalette Restaurant, Sonoma, CA Hint: If you prefer well-done potatoes, leave the inverted casserole dish in place and cook for the recommended time, then uncover and continue cooking until the codfish is lightly toasted. The additional time will allow the potatoes to get extra-brown.

Provided by Razzlledazzlle

Categories     High Protein

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs salt cod fish
6 tablespoons olive oil, plus extra for drizzling
2 large yellow onions, sliced
4 garlic cloves, minced
1 pinch nutmeg
white pepper, to taste
4 medium waxy potatoes, boiled, cooled, peeled and cut into 1/4-inch slices
8 hard-boiled eggs, halved, for garnish
portuguese olive, and
chopped parsley, for garnish

Steps:

  • 1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.
  • 2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness.
  • 3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and sauté the onions until barely brown. Add the garlic and cook a minute more. Set aside.
  • 4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices.
  • 5. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted.
  • 6. To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.

Nutrition Facts : Calories 794.6, Fat 24.3, SaturatedFat 4.8, Cholesterol 512.5, Sodium 10718.1, Carbohydrate 31.3, Fiber 3.9, Sugar 4, Protein 106.8

ROASTED COD AND POTATOES



Roasted Cod and Potatoes image

When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 4

4 or 5 medium potatoes, 2 pounds or more
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

Steps:

  • Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
  • Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
  • Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram

COD, POTATO, AND FENNEL CASSEROLE



Cod, Potato, and Fennel Casserole image

Categories     Fish     Potato     Vegetable     Bake     Quick & Easy     Casserole/Gratin     Cod     Fennel     Fall     Winter     Gourmet

Yield Make 6 servings

Number Of Ingredients 11

2 medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks cut off and discarded, and fronds reserved for garnish if desired
1 1/2 lb large boiling potatoes
3 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons extra-virgin olive oil
2 lb skinless cod fillet (1 inch thick), cut into 6 portions
Garnish: chopped fennel fronds or fresh flat-leaf parsley
Accompaniment: lemon wedges
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a 3-quart shallow baking dish (2 inches deep)

Steps:

  • Preheat oven to 400°F.
  • Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
  • Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
  • Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
  • Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

COD AND POTATOES



Cod and Potatoes image

Make and share this Cod and Potatoes recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 lb new potato, peeled if desired (halved if smallish or cut into 1/2-inch chunks)
3 tablespoons virgin olive oil
1 teaspoon kosher salt, for the potatoes
1/2 teaspoon black pepper, for the potatoes
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon lemon pepper seasoning
8 ounces cod fish fillets (skin removed if needed)
1/2 teaspoon fresh garlic, minced
lemon zest
1 tablespoon fresh chives, chopped

Steps:

  • Heat oven to 425 degrees.
  • Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
  • Meanwhile, rinse the cod fillets and pat them dry with paper towels.
  • After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir.
  • Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides.
  • Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
  • Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!

Nutrition Facts : Calories 363.1, Fat 21.1, SaturatedFat 3, Cholesterol 49.1, Sodium 1232, Carbohydrate 20.5, Fiber 2.7, Sugar 0.9, Protein 22.8

ROAST COD WITH POTATOES, ONIONS, AND OLIVES



Roast Cod with Potatoes, Onions, and Olives image

Categories     Olive     Onion     Potato     Roast     Sauté     Cod     Gourmet

Yield Serves 4 with enough for the cannelloni

Number Of Ingredients 9

1 pound (about 3) onions, cut into 1/2-inch-thick slices
3 large garlic cloves
1/4 cup olive oil
1/3 cup vegetable oil
1 pound (about 2 large) boiling potatoes
3/4 cup Kalamata or other brine-cured black olives
1/2 teaspoon dried rosemary, crumbled
1/4 cup minced fresh parsley leaves
a 2 1/2-pound piece of center-cut cod fillet

Steps:

  • Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
  • Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.

Tips:

  • Use fresh codfish for the best flavor. If using frozen codfish, thaw it completely before cooking.
  • Soak the codfish in milk for 30 minutes before cooking to help remove any excess salt.
  • Boil the potatoes until tender but not mushy. You want them to hold their shape in the casserole.
  • Use a combination of butter and olive oil to cook the onions and celery. This will give the vegetables a nice flavor.
  • Season the casserole with salt, pepper, and paprika to taste.
  • Top the casserole with grated Parmesan cheese before baking. This will give it a golden brown crust.
  • Serve the casserole hot with a side of vegetables or salad.

Conclusion:

This codfish and potato casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of codfish, potatoes, vegetables, and cheese makes for a hearty and satisfying casserole that is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this codfish and potato casserole a try.

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