Garlic Baked Codfish Recipe

Garlic Baked Codfish Recipe 

How I remember this codfish recipe when my Mother was cooking it. The aroma that came out of the kitchen was out of this world and I was always hanging around her waiting to eat.

This recipe is so easy and fast that, really you can not go wrong.  The olive oil mixed with the garlic makes this dish, is really outstanding from the rest. I love it when I serve this and they ask me for the recipe, it just makes my day when I explain it to them and watch their eyes after they hear how easy it is. I can tell you that you can serve this in a  five-star restaurant, it is that good. 

Let me know how yours turned out and did you do anything different to it. 



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Recipe; 

1 to 2 Lbs. - Codfish fillets.

1/4 to 1/2 Cup - Olive oil
4 - Cloves - Garlic 2 sliced, 2 diced
2 - Bay leaves

2 - Med. - Red onions  quartered
1/2 - Med. - Sweet red pepper chopped
1/2 - Med. - Hot pepper chopped
1/2 Cup - Broccoli chopped
2 Large - Boiled potatoes
2 Eggs - Hard-boiled and halved
1/3 Cup - Black olives
1/4 Cup - fresh parsley

Salt and pepper to taste



For more information, please see the video below; 




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Look at all the fine veggies and the awesome plump cod filets I have gotten here. The combination here just goes great with the fish and when you add the olive oil blended with the garlic, you got a five-star meal at it's finest. 

Remember that I want the olive oil to pick-up the flavor of the garlic and the bay leaves, so this should not be more than one minute of frying.

Please do not overcook the oil for then it will turn into grease. 

Add all the cooked olive oil to all the cod and the veggies also add the garlic on top of the fish. 

If you are not sure if the fish is cooked and to your liking, then just take a peek at it when it comes out of the oven or before, and see if it is to your liking and taste. 

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Garlic Baked Codfish Recipe 

Video

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Cod Fish - Bacalhau à Gomes de Sá
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Cod In Cream Sauce - Bacalhau Com  Natas

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Fish and Chips Recipe

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Fish and Chips Recipe

Fish and Chips Recipe

Do you like England Fish and Chips with all the crispy batter and the moist flaky fish in the inside and through and through. Have you ever wondered how can they get it this so good in taste and they always seem to get the coating just perfect all the way around.

Well,  here it is, that same as you would get on an order out at your favourite Fish and Chips place. All here in an easy step by step instructions. 

Try it and see just how easy it is yo make and remember to send a picture of it to Cookingarounds Facebook.

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Recipe:

1 lb or more of filet of fish  (no skin)

1 1/2 Cups - All-purpose flour
1/4  Cups - Extra all-purpose flour
1 Tsp. - Baking soda
Squirt of lemon

1 Cup of beer  or  1 Cup of soda water

Extra water as needed

Salt and pepper to taste.


For more information, please see the video below;




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Now as for the type of fish, that depends on you. As long as it is a med-hard flesh fish it will be alright. Just ask your Grocery  Market for advice on it.

Here I am using walleye, but you can use cod, halibut, or panga. So with so many varieties, you really can not go wrong.

Remember that the fish as to be free of the water possible, especially if it was frozen. Us a paper towel on the bottom of the fish to absorb most of the liquid. 

It is very important to flour your fish and let it sit for about 10 to 20 minutes before you fry it. This method helps the batter to stick better to the fillets and does not runoff. 

Go ahead and use your favourite beer, here I am using a dark beer that not only gives off an awesome flavour but a little colour to the batter. 

Now for those who prefer a non-alcohol recipe, then you can use soda water instead. 

I like to use a wok pot when I am frying fish, because it is narrower on the bottom and wider at the top, thus giving more cooking oil surface with a lot less quantity of oil.   

Let them go until they are slightly golden brown on each side. 

Have a rack ready on the side to dry off the fish portions. A trick if your fries are not ready at the same time. Keep your oven on low and put the rack into the oven to keep them warm until the fries are ready to serve together. 

Season the fries when they are hot and just out of the fryer. 

The best fries recipe;

Homemade fries  "Please Click"

So crunchy on the outside and moist and tender on the inside, the perfect treat.

Please enjoy.










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Fish and Chips Recipe

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Wasabi Tuna Sushi Recipe

Wasabi Tuna Sushi Recipe

Do you like Sushi, do you like tuna.

This is my Western version of Tuna Sushi. It is easy and convenient because it uses can tuna. Go ahead and see how easy and good it is.

When it comes to making sushi at home, almost everyone thinks that it is an impossible task. When it is one of the easiest things to make that can give you so much satisfaction and everyone will praise you for it. Try it here now and see just how easy it is to make, you really can not go wrong. 

Please let me know how yours turned out and/or did you add anything else to it. 

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Recipe; 

Makes 4 rolls;

1 - Can of chunky Tuna (albacore or same) in oil or in water.

1 Pkg. of  Nori
1 Cup - Pre-ready Sushi rice

1 to 2  Tbsp.  - Mayo 
1 to 2 squirts -  Lemon juice
2  Tsp. - Wasabi

1/2  Sweet red pepper
Few stems of green onions
Bunch of parsley leaves

Pepper to taste


Homemade Sushi rice 

1 Cup - Sushi rice 

1/4 Cup - White vinegar 

1/2 Tsp. - Sugar 

1/2 Tsp. - Salt 

For more information, please see the video below;


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Here you can add just about anything you would like to this tuna.

Try to toss the fish instead of a stir, so the fish can be flaky and not mashed.

As for the rice, you can prepare your own or get the pre-made sushi rice that you just bring to a boil and it is ready. 

Remember to leave the nori open on the top part so it will stick together on the roll when rolling it. The bottom part does not matter. 

Start by rolling the nori over the fish and veggies, 

keeping everything under the rice/nori.

 Press down on the roll, then bring roller back.

Roll again, press down 

and bring the roller back. 

Roll again, to finish, 

so easy you do it by hand.

Press again and it is done. 

Cut the Sushi in bite-size pieces. 

Remember to show off your work, 

make it your masterpiece. 

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Wasabi Tuna Sushi Recipe

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Cod In Cream Sauce - Bacalhau Com Natas

Cod In Cream Sauce - Bacalhau Com  Natas

This recipe brings out my memories of my Mom making this dish in the Kitchen. I can remember, being so small and young seeing that awful looking salted fish on the table all cutted up and soaking in a bowl,  in water. 

Soon it was the next day and the aroma of the olive oil, the potatoes coming through with the fish that for some reason has a pleasant  aroma, not a fishy one. It still makes me think of home when I make it and all my good thoughts come through of my Portuguese Home of the past with my parents. 

Years back in the Azorian Islands the poor fisherman did not have any refrigerator to store the freshly caught fish. Not even an icebox did the have.  They would preserve their fish by drying them in the sun and then salting them for future use.  

Now, this Cod or Bacalhau a salted fish came all the way from Eastern America where they are a lot of  cod. So off went the fishermen all across the Atlantic to the other side to get the caught. As they caught them, then they would clean them and preserve them in salt for the trip back home. 

Now this  Bacalhau at that time was considered a poor Mans dish and the elite would not touch it for there was fresher fish to have a proper meal. As time went by, this fish has grown to be one of the finest dishes money can buy, from a five-star Restaurant to the modest family home. Over time, this fish has  grown not only in popularity but also in price, from one of the cheapest fish to one of the most expensive. 

So here it is, a real old fashion recipe and is guaranteed  to be a Portuguese tradition right in your own home. 

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Recipe: 

1  lbs. -  Bacalhau ( Codfish) salted or not salted.

1 1/2 Lbs. - Potatoes
4 Sm. - Onions
1 to 2 Cloves - Garlic
4 to 6 - Whole peppercorns
1/4 Tsp. - Black pepper
1/4 Cup - Olive oil


Garnish 
3 - Hard-boiled eggs
2 Tbsp. -  Dry or fresh parsley
1/4 Cup - Black olives



For more information, please see video below. 






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Bacalhau  usually come in a heavily salted, so then you will have to prepare the cod before you can use it. 

Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time. 

The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking. The potatoes should be cooked only until a fork can easily go into it. 

This fish does not require  too much cooking time and if you cook it too long then the cod will become tasteless and  hard. 

When making the roux please  keep the heat no higher than medium because there is a chance of burning it. 

Also it is very important to keep on stirring throughout the whole cooking in this stage,  in order to get it as smooth as possible. 

Again, keeping the heat on medium and do not stop stirring while you are adding the egg yolk. After all, we want a nice and creamy  sauce, not scrabble eggs.

Remove all the fish meat and please pay attention to making sure that all the bones are removed, especially if children will be having this. 

Now you can also keep the cod skin if you like, but I find that most really do not like it. 

The boiled eggs and the potatoes can also be diced if you prefer. After all,  it is your dish to enjoy any way you dice it. 

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Cod In Cream Sauce - Bacalhau Com  Natas

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Cod Fish - Bacalhau à Gomes de Sá

Cod Fish - Bacalhau à Gomes de Sá

I remember when my Mother made this dish, way back then in the good olden days of my youth.  I have to admit that when I saw this fish in it's salted state, I was not very interested in having it for a Meal. But after it was cooked, the aroma of the fish with he olive oil flowing into the Kitchen, it was a winner every time for me. 

Years back in the Azorian Islands the poor fisherman did not have any refrigerator to store the freshly caught fish. Not even an icebox did the have.  They would preserve their fish by drying them in the sun and then salting them for future use.  

Now, this Cod or Bacalhau a salted fish came all the way from Eastern America where they are a lot of  cod. So off went the fishermen all across the Atlantic to the other side to get the caught. As they caught them, then they would clean them and preserve them in salt for the trip back home. 

Now this  Bacalhau at that time was considered a poor Mans dish and the elite would not touch it for there was fresher fish to have a proper meal. As time went by, this fish has grown to be one of the finest dishes money can buy, from a five-star Restaurant to the modest family home. Over time, this fish has  grown not only in popularity but also in price, from one of the cheapest fish to one of the most expensive. 

So here it is, a real old fashion recipe and is guaranteed  to be a Portuguese tradition right in your own home. 

Let me know how yours turned out. 

**********************************************************************************************************


Recipe;

1  lbs. -  Bacalhau ( Codfish) salted or not salted.

2 lbs. - Potatoes
4 to 5 - Whole black peppercorns
1/3 Cup - Olive oil (divided )
5 to 6 - Onions
2 to 3 - Garlic
1/3 Cup - Milk


Garnish; 
3 - Hard boiled eggs
1/3 Cup - Black olives
1/4 Cup - Green onions
Parsley as needed

Salt and pepper to taste



For more information, please see video below. 



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Bacalhau  usually come in a heavily salted, so then you will have to prepare the cod before you can use it. 

Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time. 

When it comes to cutting up the potatoes, that is really a personal choice. I like to slice them this way because, for me, that was the why my Mother did it.
Anyway, you do it, it will still turn out awesome and the taste will not change.

 The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking. 

This fish does not require  too much cooking time and if you cook it too long then the cod will become tasteless and  hard. 

I like to put my dish under the oven grill for about 5 to ten minute on a medium setting. It just makes it better looking all around and it give you a general crispness to the onions with a BBQ look to the potatoes. 

The eggs,  a perfect touch to this cod recipe, it just blends in well with everything in this dish.

Now to wrap it all into a traditional Portuguese Dish, add all the Black olives you want. When it is topped off with your favorite olive oil, then you will be proud to serve this to your Family and friend. 

Please,  remove the bones before serving this to children, because serving this dish is comment not to remove the bones. 

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Bacalhau (Cod Fish) à Gomes de Sá

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Sesame Ginger Salmon – Low Calorie – Magic Diet

Sesame  Ginger Salmon – Low Calorie – Magic Diet

I have to admit that salmon is one of my favorite fish and I could add a lot of recipes here for it is such a easy and great tasting dish. Now this recipe is one of my best choices because when it comes to soya, brown sugar and toasted sesames, I ‘am in all the way.

 

Here  I have reduced the sizes in order  to have it as a low-calorie dish  that will keep me on my diet and keep my weight under control.  I know that I was adding sugar to here, but according to the  facts of dieting  in relation to having sugar in your plan is all good as long as you do not over do it.

It was hard for me to lose the weight and on eating  just things that were  good tasting, but after awhile you do crave for something else that can help you lose the calories but also helps keep your food cravings under control. So now that I have reached my goals and was a very good boy with my dieting I now can have a little extra in my meals and this recipe is “just what I wanted”.

Please let me know how you prepared this salmon and how it worked for you. 

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Recipe; 

2 Pieces - Salmon skin one side 

2 Tbsp. - Olive oil

1 Tbsp. - Vingar 

2 Cloves - Garlic 

1 Tbsp. - Soya sauce 

1 Tbsp. - Brown sugar 

1/2 to 1 Tbsp. - Ginger dry or fresh 

1/2 to 1 Tbsp. - Black Treacle or honey 

Salt and pepper to taste 

Toppings;

- Toasted sesames 

- Green onions 

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I keep the salmon flesh downwards in order to have more contact with the marinade, then it's off to the fridge for a minimum of 35 mins. Also please remember with any kind of fish that you have to use caution with it when it is at room temperature. 

So please keep it in the fridge during the  storage or marinating time. 

Use the leftover marinade from the fish to complete the  sauce topping. Also it is important to bring this sauce up to a boil in order to cook the marinate  and caramelize the sugars to bring out that awesome taste to your salmon. 

Here I'am using my indoor grill but you can also bake the salmon and it will try out absolutely awesome. Now with an outdoor BBQ,  now we are talking with this recipe.  

When you see the a lighter color coming up the side of the salmon and/or see a   light opaque color at the sides of the fish, then it's time to flip them. I know some of you like to crisp the skin first and then flip it and thats all good, but you have to be careful not to overcook it, or you it will be chewy and tough. 

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Sesame  Ginger Salmon – Low Calorie – Magic Diet

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Sushi The Simple Way - Easy And Fast

Sushi  The Simple Way - Easy And  Fast

I  see that everyone just loves  sushi, but when it comes to making it, I hear a lot of  “I cannot make it”, it looks to complicated. Well now,  there is no more reason not to try it, for in the video below  I show you how easy it is to make without all  the fuss and   you use just  things that you have around the house  or that is easy to find.

Go ahead  and try it, really what could go wrong, you could even surprise yourself. One thing I know is that your Family and Friends will just love you for it.

Please let me know how it turned out…

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Recipe;

1 Cup - Sushi rice 

1/4 Cup - White vinegar 

1/2 Tsp. - Sugar 

1/2 Tsp. - Salt 

Smoked salmon

Avocado

Cucumber 

Mayo 

Sesame seeds. 

Options; 

Sweet pepper

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Combine the vinegar, sugar, and salt and sprinkle it all around the rice while folding it. At this point you should be just flipping it, not stirring because the rice is very delicate at this stage and you do not want it to go mushy. 

If you want you can fan the rice in order to help the drying stage go faster, but for me I find that I can skip this process. Make sure that you allow the rice to dry off before you work with it. 

For this recipe I used  smoked salmon for it is easy and less complicated as the raw salmon. Also not everyone is into the raw thing, this makes things a little more easy. 

At first please do not make your Sushi complicated, just use your everyday things that you find around the house instead of hunting down all the other special  ingredients.   

Make sure that you knife is sharp, also to make it easier you should  be cleaning and wetting your knife on every few cuts. 

The size of the sushi  should bite size, but then everyone is different so adapt it to suit you and your Friends. 

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Sushi  The Simple Way - Easy And  Fast

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