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I mentioned in an earlier article that Brazilians use coconut milk or wine to cook cod. Here is a recipe using the former, as promised.
1 pound dried codfish 1 freshly grated coconut 4 tablespoons butter or oil 2 chopped onions 2 chopped tomtoes 2 or 3 drops Tabasco 1 tablespoon dende oil* (optional) Dende oil is an oil extracted from an African palm tree grown in Brazil. It is not found easily in North America, but you may find it in Gourmet shops or if you have access to a Brazilian speciality shop. It is an acquired taste, quite strong, and I have it here as optional because of its difficulty in being found. Soak cod before hand. Remove coconut milk and reserve. Add 2 cups hot water to the residue from the coconut and press the mixture through a sieve, extracting a thin milky liquid. Fry the cod in butter with the onions and tomatoes and wet it with the coconut milk. Cook on simmer, do not boil. Stir once in awhile. When ready to serve, shake the Tobasco sauce over the fried fish, add the dende oil (again this is optional) and the thick milk from the coconut. Serve with rice. Fried Codfish** 1 pound dried cod, soaked 2 tablespoons lemon juice Black pepper 2 stiffly beaten egg whites Hot oil Cut up soaked cod fish into portion sizes and let soak in lemon juice and pepper for 20 minutes. Dip each portion into the egg whites and fry in hot oil until golden brown. Drain on paper towels. Serve on lettuce, garnished with stuffed olives. **taken from Brazilian Cookery, Traditional and Modern by Margarette de Andrade Go To Page: 1
The copyright of the article Brazilian Cod Recipes in Portuguese/Brazilian Cooking is owned by . Permission to republish Brazilian Cod Recipes in print or online must be granted by the author in writing.
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