Portuguese Cod with Garlic & Onions

We liked the Portuguese food so much, I am still making Portuguese food here at home. They love their cod, and so do we. And I just happened to have some cod in the freezer, so I cooked it Portuguese style. 🙂 The Portuguese like their cod so much that there is even a Portuguese cook book called something like 1000 ways to cook cod. I have to try to find that cookbook. 🙂 The funny thing is that, even though cod is a large part of the Portuguese diet, they do not have cod in their own waters. They have to import it from the colder waters of Scandinavia.

Portuguese Cod with Garlic & Onions

The ingredients are simple, but the flavor is large. If you are using actual salt cod, soak it in water for 24 hours. If using frozen, or fresh cod, skip this step.

1-1 1/2 lbs cod

1-2 cups flour

oil for pan-frying

The Onions & Garlic

2 TBSP olive oil

2 TBSP red wine vinegar

2 tsp chopped parsley

2 cloves garlic, sliced very thin

2 red chili peppers, seeded and diced fine

1/2 onion, sliced very thin

dash cayenne pepper

1/4 tsp red pepper flakes, or to taste

kosher salt to taste

lemon verbena, chopped, optional

Mix the red wine vinegar, salt, cayenne pepper and red pepper flakes together, then set aside.

Get a large skillet very hot and add about 1/4 cup of oil to pan-fry the fish. You want a good oil that won’t burn, with a high smoke point. Or you can do what I do, and mix olive oil and butter together.

Pat the fish dry with a paper towel, then coat completely with the flour. Add to the hot skillet and cook for about 4-5 minutes per side, or until browned on both sides.

In another skillet, again, get it very hot, then add the oil, onions, garlic, and red chili peppers. Cook for about 4-5 minutes, or until the onions just begin to caramelize.

Once the onions start to caramelize, add the red wine vinegar mixture and cook for an additional 2-3 minutes.

Once the fish is browned and the onion/garlic mixture is cooked, serve the fish over a bed of cooked rice or couscous and top with the garlic and onion mixture. Add the chopped parsley and lemon verbena if using and serve. Right now, my backyard is once again being overtaken by lemon verbena, so I am using it as much as possible, for a lot of different dishes. 🙂 I served my fish with warmed bread and more of my Portuguese carrots on the side Portuguese Sweet & Sour Carrots, with some Portuguese white wine to complete the meal. !Deliciosa!

Larry and I love to travel, but we also love to bring those travels back home with us too, and enjoy them from our own kitchen. You can too. 🙂

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.