4 ways to prepare cod for Easter

Cod is a dish that is closely linked to religion. Easter, being a Christian celebration, has this meal as one of its traditional culinary symbols. This custom comes from the Middle Ages, with the tradition of fasting, which only allowed the consumption of cold meat, such as fish, on the days of celebrating the resurrection of Jesus Christ.

Over the years, practices have changed, but cod remains on the tables of thousands of people. In addition, the food has been adapted and can be served in different ways. For you to guarantee the traditional codfish for lunch, check out 4 incredible ways to prepare it.

Codfish with baked potato

Ingredients

• 800 g of cod desalted in slices
• 6 potatoes
• 2 garlic cloves, peeled and minced
• 3 boiled eggs
• Salt, olive oil, thyme, ground black pepper and black olives to taste
• Water

Method of preparation

In a pan, place the potatoes, cover with water and cook over medium heat for 30 minutes after boiling. Turn off the heat, drain the water, wait for it to cool and wrap the potatoes in a dish towel. Punch the potatoes lightly to flatten them. Season with salt and book.

In a form greased with olive oil, place the cod pieces, distribute the potatoes around and water with olive oil. Add the thyme, garlic and black pepper. Take to preheated oven at medium temperature until golden. Afterwards, remove from the oven and decorate with black olives and hard-boiled eggs. Serve immediately.

Tip: serve with steamed broccoli.

Cod Gomes de Sá

Ingredients

• 600 g desalted codfish flakes
• 500 g of potatoes peeled, boiled and cut into slices
• 1 1/2 tea cup olive oil
• 1 clove of garlic, peeled and sliced
• 2 onions, peeled and cut into rings
• 2 boiled eggs
• 5 cups of hot milk tea
• Salt, ground black pepper, black olives and chopped parsley to taste
• Water

Method of preparation

In a pan, place the cod chips, cover with water and cook over medium heat for 5 minutes, without boiling. After, turn off the fire, cover the pan and cover for 20 minutes. Then drain the water, place the chips in a container, cover with milk and leave to infuse for 1 hour and 30 minutes.

Meanwhile, in a pan, put the olive oil and lead to medium fire to warm up. Add the onion and garlic and brown. Then, drain the cod from the milk and put it in the pan. Add the potatoes and mix well, but do not let them boil. Season with salt and black pepper and transfer the mixture to a refractory. Take to preheated oven at medium temperature for 10 minutes. Sprinkle with parsley and garnish with olives and boiled eggs. Serve immediately.

cod hide

Ingredients

• 600 g of cod
• 2 peeled and grated onions
• 250 g of milk cream
• 2 tablespoons of butter
• 1 kg peeled cassava
• 340 g of tomato sauce
• 1 tea cup of water
• 2 tomatoes, peeled and seeded, chopped
• Salt, pepper sauce, olive oil, pitted black olives, parsley and chopped chives to taste
• olive oil for greasing
• Breadcrumbs for flouring
• grated cheese for sprinkling
• Water

Method of preparation

In a container, place the cod, cover with water and let it soak overnight. Then lead to medium fire until it lifts boil. Turn off the heat, drain the water, wait for it to cool and shred the fish. Reserve. In a pan, put the olive oil and lead to medium fire to warm up. Add the onion and brown. Add the cod and sauté for 8 minutes. Then add the tomatoes, parsley, tomato sauce, chives, pepper sauce and water and bring to a boil. Finally, add the olives, mix well and set aside.

In another pan, place the cassava, cover with water, add salt and cook over medium heat until soft. Then turn off the heat, drain the water and wait for it to cool. Transfer the manioc to a bowl, mash with a fork and mix with the cream. Reserve. Grease a baking dish with olive oil and flour it with breadcrumbs. Make a layer with the cassava puree, place the codfish over it and cover with the rest of the puree. Finally, place the pieces of butter over the puree, sprinkle with grated cheese and bake in a preheated oven at medium temperature for 30 minutes. Serve immediately.

Cod Lasagna

Ingredients

• 300 g desalted and shredded codfish
• 2 peeled and chopped onions
• 1 clove of garlic, peeled and crushed
• 1 tea cup of milk cream
• 1/2 cup of tomato paste
• 400 g of lasagna pasta pre-cooked
• 350 g mozzarella
• Salt and oil to taste

Method of preparation

In a pan, put the olive oil and lead to medium fire to warm up. Add the onion and garlic and brown. Add the cod and sauté for 10 minutes. Add the cream of milk and tomato paste and mix until you form a thick sauce. Season with salt and book. In a refractory, make a layer of sauce, place the pasta over it and cover with the mozzarella cheese. Repeat the process until you fill the entire refractory and finish with the cheese. Take to preheated oven at medium temperature for 20 minutes. Serve immediately.