Cod (bacalhau) with oven-baked fries

Name: Cod (bacalhau) with oven-baked fries - Carmina D.
Ingredients: 6 fillets of cod fish soaked in water; 2 eggs; 1.5 kg of potatoes; 2 large onions; 2 medium ripe tomatoes; 1/2 can of canned tomatoes; 1 glass of tomato juice; 1 glass of white wine; olive oil; bay leaves; salt; white pepper; oil for frying; fresh coriander

Fish - Cod (bacalhau) with oven-baked fries by Carmina D. - Recipia

The salted cod and fried potatoes are layered, then topped with a sauce made of onions, tomatoes, white wine, and coriander. The dish finishes in the oven, where the sauce seeps between the potatoes and binds all the components together. It is a hearty recipe with a Mediterranean flavor, perfect for a family meal. Quick Info Total time: not specified exactly; depends on the time needed for frying the fish, the potatoes, and preparing the sauce Preparation time: variable, depending on the pace of work Baking time: 20-25 minutes Servings: approximately 6 Difficulty: medium Recipe type: fish, potato, and onion sauce dish, suitable for lunch or dinner Ingredients 6 salted cod fillets, soaked and desalted 2 eggs Flour, for dusting the fillets; amount not specified 1.5 kg of potatoes 2 large onions 2 medium ripe tomatoes 1/2 can of canned tomatoes 1 cup of tomato juice 1 cup of white wine A few cloves of garlic Olive oil Oil for frying 2 bay leaves Salt White pepper Black pepper Fresh green coriander Preparation Method 1. Prepare the cod The cod must be soaked and desalted before starting the recipe. Once prepared, sprinkle the fillets with pepper. Do not add salt at this stage, as the fish has been preserved in salt and may already retain enough. Crush a few cloves of garlic. Dust each piece of cod in flour, then dip it in the beaten eggs. Heat the oil and fry the fillets on all sides. If the pieces are thicker, turn them on their sides as well to ensure even browning. Remove the fish to a dish and set aside. It should not be overcooked in the pan, as it will continue cooking in the oven. 2. Prepare the potatoes Peel the potatoes and slice them into rounds. Heat the oil and fry the rounds until they begin to brown and cook through. Remove them to a dish, then season with salt and white pepper. Set the potatoes aside until the sauce is ready. They will be layered in two layers, one under the fish and one on top. 3. Make the onion and tomato sauce Slice the onions and place them in a pan with plenty of olive oil. Sauté over low heat, covered, along with the two bay leaves. The onions need to soften well. When they start to become soft, add a little salt and continue cooking covered. This step is important for the sauce's texture; the onions should not remain crunchy or just lightly sautéed. Add the chopped garlic and let it cook a bit longer with the onions. Then deglaze with the glass of white wine. When the wine reduces, add the ripe chopped tomatoes, followed by the canned tomatoes and tomato juice. Let the sauce cook on high heat until it thickens and the tomatoes soften well. Finally, season with pepper and add the fresh green coriander. Remove the bay leaves before assembly, if you prefer not to leave them in the dish. 4. Assemble the dish In a heatproof dish, place half of the potato rounds. Spread them out to cover the bottom of the dish as evenly as possible. Place the cod fillets on top, side by side. Cover the fish with the remaining fried potatoes. Pour the onion and tomato sauce over the potatoes. Gently press down with a spoon to allow the sauce to seep between the rounds. Finally, drizzle the dish with olive oil. 5. Bake the dish Place the dish in a preheated oven at 180 degrees Celsius. Leave it for about 20-25 minutes, until the dish is heated through and the sauce settles among the potatoes and fish. Why I make this recipe often I love the combination of salted cod, fried potatoes, and the onion and tomato sauce. The sauce is rich enough to bind the layers together, and the final baking makes the dish more cohesive than if all the components were served separately. It’s also a practical recipe when I already have the salted cod on hand. The fish, potatoes, and sauce are prepared separately, but assembly is simple, and the dish can go straight into the oven before mealtime. Tips The cod must be desalted before use. There’s no need to add salt to the fillets, and salt in the potatoes and sauce should be added gradually, to taste. The onions need time to soften. Low heat and a lid help achieve a soft base for the sauce. For thicker pieces of cod, frying the sides is important. This way, all surfaces are browned before baking. The potatoes are seasoned after frying, when they are already removed from the oil. This allows you to better control the amount of salt and white pepper. Do not pour the sauce in just one spot. Spread it over the entire surface and press lightly, so it reaches between the potato rounds. Substitutions If you don’t have fresh green coriander, the recipe can be made without it, but it contributes to the final flavor of the sauce. For tomatoes, both fresh tomatoes and canned tomatoes and tomato juice are used, as specified in the recipe. It’s not recommended to eliminate one of the components if you want to maintain the sauce's consistency. Olive oil is used for the sauce and to drizzle over the dish before baking. For frying the fish and potatoes, frying oil is used. Variations You can slice the potatoes into thinner or thicker rounds, but it’s important to fry them before assembly, as the recipe relies on this step. If you have cod fillets of different thicknesses, arrange the thicker pieces in the dish so that they have enough space around them. They can be fried a bit more carefully on the edges before assembly. The amount of sauce can be distributed more on the surface or pressed between the potatoes. For a more cohesive dish, it’s useful to have as much sauce as possible between the layers. Serving Ideas The dish is served hot, directly from the dish. The cod and potatoes already have their garnish included, and the onion and tomato sauce serves as a separate addition. Serve carefully, so that each portion contains fish, potatoes, and sauce. If the fillets are large, they can be divided after baking. Frequently Asked Questions Does the cod need to be desalted before frying? Yes. The recipe starts with cod fillets that are already soaked and desalted. Cod preserved in salt should not be used directly, as the dish might turn out too salty. Can I skip the flour? In the original recipe, the fillets are dusted in flour and then dipped in beaten eggs before frying. The flour helps the egg layer adhere to the fish, so it’s best to keep this step. Why is the fish fried before baking? Frying browns the fillets and partially cooks them. The final baking is for assembling and heating the entire dish together with the sauce and potatoes. What should I do if the onions haven't softened enough? Keep them on low heat, covered. In this recipe, the onions need to be soft before adding the garlic and wine. If they remain hard, the sauce's texture will not be the same. Can the dish be prepared in advance? You can prepare the fish, potatoes, and sauce separately, then assemble them before baking. However, fried potatoes lose their texture if they sit too long before going into the oven. Nutritional Values The values are estimates and can vary widely depending on the amount of oil absorbed by the potatoes and fish, the size of the fillets, and the amount of sauce used. For a serving of approximately six: Calories: approximately 650-800 kcal Protein: approximately 35-45 g Carbohydrates: approximately 55-70 g Fats: approximately 30-45 g Fiber: approximately 6-9 g The fish provides most of the protein, while the potatoes contribute the most carbohydrates. The oil used for frying and in the sauce can significantly change the final energy value. Storage and Reheating The dish is best served fresh, especially due to the potatoes. If there are leftovers, let it cool, cover the dish, and store it in the refrigerator. It’s best consumed the next day. Reheat portions in the oven, in a covered dish, until thoroughly heated. The potatoes will not have the same texture as after the first baking, but the sauce and fish hold up well for a later meal.

Cod (bacalhau) with oven-baked fries

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