Rick Stein’s Portuguese Baked Cod Recipe

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This is Rick Stein’s recipe for baked cod in a Portuguese style. The Portuguese have had a close culinary relationship with cod throughout history and some of the methods of cooking cod remain the best. Like any baked cod recipe, this one is pretty simple to cook and follow and provides an excellent and healthy main course.

Ingredients

  • 75g/3oz unsalted butter
  • 900g/2lb thick cod fillet, skin on, cut into 4 pieces
  • 1 large onion, cut into quarters and sliced finely
  • 4 plum tomatoes, skinned, seeded and chopped
  • 4 sun-dried tomatoes in oil, drained and finely chopped
  • 290ml/½ pint fish stock
  • 120ml/4fl oz white wine
  • 2 tbsp chopped fresh parsley
  • salt and freshly ground black pepper
  • parsley sprigs, to garnish

How to cook Rick Stein’s Baked Portuguese Cod

1. Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
2. Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
3. Add the onion to the dish and fry gently for 5 minutes, until softened.
4. Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
5. Preheat the oven to 200C/400F/Gas 6.
6. Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes – less if the pieces of cod are thin.
7. Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
7. Stir in the parsley, season with salt and pepper and cook for 30 seconds more. Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs. Serve with boiled potatoes and green salad.
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For more wondeful Rick Stein recipes be sure to check out ‘Rick Stein’s Complete Seafood: A Step-by-Step Reference’. An essential companion to anybody cooking with fish. More detail below:

UK: ‘Rick Stein’s Complete Seafood: A Step-by-Step Reference’

US: ‘Rick Stein’s Complete Seafood: A Step-by-Step Reference’

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