Cod Portuguese

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Cod PortugueseThe brandy (or wine) in this recipe, together with the sun-dried tomatoes, gives a beautifully rich flavour to the cod.  It’s a lovely dish to eat with creamy potatoes and some of your favourite vegetables. One word of warning: if like me you don’t like the smell of cooked fish in your kitchen then cook everything under the saucepan lid. I have even been known to turn over the fish on the garden table to reduce the smells in the kitchen!

Cod Portuguese
Prep time: 
Total time: 
Serves: 3-4
  • 3 - 4 pieces of good cod loin
  • One onion chopped
  • 2 garlic gloves sliced
  • Knob of butter
  • Slug of olive oil
  • 2 tablespoons brandy or white wine
  • Tin of chopped tomatoes
  • 5 sun-dried tomatoes sliced (drain well before slicing by patting gently with some kitchen paper)
  • Half cup of vegetable stock
  • 2 teaspoons dried parsley
  • 3 tablespoons of chopped fresh parsley
  • Half teaspoon Cayenne pepper
  • Salt and pepper to taste
  1. Melt the butter and oil gently in a frying pan (do not let it burn).
  2. Add the cod and cook on one side gently for approx 5 minutes then turn off and gently cook the other side (you may want to use the lid of the frying pan when cooking to stop the fishy smells escaping).
  3. Once cooked, remove the cod the frying pan and set to one side.
  4. Add more olive oil to pan and then gently fry the onions and garlic for approx 5 minutes.
  5. Add the brandy or wine and cook until liquid has evaporated.
  6. Add the sun dried tomatoes, tin of tomatoes and half a cup of stock.
  7. Bring to a simmer and add the dried and fresh parsley.
  8. Simmer gently for approximately 25 minutes so that the sauce thickens.
  9. Add the cooked cod and simmer for another 10 minutes (you may to add more stock or water if too dry but don’t let the flavours disappear with the addition of too much water or stock).
  10. Season with Cayenne pepper, salt and pepper.
  11. Serve with boiled or crushed potatoes and seasonal vegetables.

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