My interpretation of the classic Newfoundland dish featured in Come From Away.
Tag: cod
Bacalhau à Gomes de Sá
Ingredients: 2 1/2 lb salt cod 2 1/1 lb Russet potatoes, peeled 1 large or 2 medium onions, sliced into 1/4 inch half moons 2 cloves garlic, thinly sliced 4 hard-boiled eggs, sliced 1/3 cup black olives Directions: 2-3 days before you want to make the dish, place the cod […]
Pastéis de Bacalhau (aka Bolinhos de Bacalhau, Portuguese Cod Cakes)
Ingredients: 300 grams (about 10 1/2 oz) salt cod 400 grams (about 1 1/4 lb) Yukon Gold potatoes (4 small potatoes) 2 eggs, beaten 1/2 medium onion, very, very finely minced* 1/4 bunch Italian parsley, finely minced* (about 1/4 cup) freshly ground black pepper Directions: 36 hours before you want […]
Baltimore Inspired, Caribbean Spiced Cod Cakes
Inspired by Baltimore's famous coddies. codfish cakes gets a makeover. In Baltimore we have coddies which are little croquettes made with salt cod. You can still find them in some Baltimore institutions like Attman’s which sell them with their traditional mustard and saltine accoutrement. Salt cod used to be […]