• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4

    Cod with Fingerling Potatoes and Onions (Bacalhau Gomes Sa)

    “In Brazil, cod fish is one of the centerpieces of a buffet table in any given holiday,” says chef and author Leticia Moreinos Schwartz, who plans to make this entrée on Christmas.

    She loves preparing the dish ahead of time to have more time on the actual holiday. “This dish can be assembled the day before (the onions and potatoes even three days before), so that when guests arrive, I can actually spend time with friends and family,” she says. 

    Leticia Moreinos Schwartz was born and raised in Brazil. She studied Culinary Arts, Pastry Arts, Food Journalism, and Food Blogging— all at The French Culinary Institute. She continued her career cooking at legendary NY restaurants such as Le Cirque 2000, La Grenouille, La Caravelle, and Payard Patisserie & Bistro. She is the author of The Brazilian Kitchen and is working on her second book My Rio de Janeiro which is due out in 2013. She writes for Saveur, Fine Cooking, and is a frequent guest on The Today Show.

    whole fingerling potatoes, peeled
    extra virgin olive oil
    2 1/2
    thinly sliced onions, about 2 large onions
    large eggs, hard boiled and thinly sliced
    pitted Kalamata olives, cut in half
    fresh cod
    fresh chopped chives
    kosher salt and freshly ground black pepper, to taste
    Place the potatoes in a large heavy saucepan.
    Cover them with cold water by at least an inch, add a large pinch of salt, and bring to a boil. Reduce the heat to medium and simmer for 12 to 15 minutes until the potatoes are fork-tender.
    Drain the potatoes in a colander and spread them out on a plate. When they are cool enough to handle, slice the potatoes into 1/4 nch thick slices. Set aside.
    Pour 2 tablespoons of the olive oil in a large skillet, add the onions and cook over low heat for 10 to 15 minutes, stirring occasionally, until they are tender, sweet, and translucent. Resist the temptation to turn the heat to high, otherwise the onions will brown. The slower you cook the onions, the sweeter they get.
    Transfer to a large bowl.
    Preheat the oven to 350˚F and lightly coat a large shallow baking dish (glass or porcelain) with cooking spray.
    Add the sliced potatoes to the onions and toss.
    Season potatoes with salt and pepper and spread them onto the prepared baking dish.
    Arrange the egg slices and olives on top. Drizzle over another 2 tablespoons of the olive oil.
    Season the cod with salt and pepper and place it on top of the potato, onion, egg and olive mixture.
    Drizzle 1 tablespoon of olive oil on top of the fish and bake it in the oven for about 12 to 15 minutes until the flesh turns from translucent to opaque white.
    Remove the baking dish from the oven and garnish with the fresh chives.
    Spoon the cod onto warm plates and serve hot.
    Reprinted With Permission From Reprinted with permission from The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook © 2010 by Leticia Moreinos Schwartz, Kyle Books.

    The base number of servings for this recipe is 4

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