Portuguese Smothered Cod
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons olive oil
- 2links linguica sausage, about 6 ounces each, halved (see note)
- 1clove garlic, peeled and minced
- 2pounds kale, rinsed, stems and ribs removed, finely chopped
- Salt
- Freshly ground pepper
- 2medium baking potatoes, about 1¼ pound, peeled and sliced into paper-thin rounds
- 4cod fillets, 6 to 8 ounces each
- 1lemon, halved
- ½cup white wine
- ½cup fish broth or canned clam juice
Nutritional analysis per serving (4 servings)
659 calories; 31 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 36 grams carbohydrates; 12 grams dietary fiber; 5 grams sugars; 57 grams protein; 1723 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put ½ tablespoon of the olive oil in a large pot over low heat, add the sausage and cook until lightly browned, about 10 to 15 minutes. Add the garlic and kale, season lightly with salt and pepper, stir and cover the pot. After 10 minutes, add 2 cups of water and continue cooking, covered, until the kale is soft, about 45 minutes. Discard the sausage.
- Step 2
Preheat the oven to 350 degrees. Coat the bottom of a baking dish, large enough to hold the fillets in one layer, with the remaining olive oil. Arrange the potato slices, overlapping them to make four narrow beds on which the cod fillets will rest. Season lightly with salt and pepper. Place a cod fillet on each bed, squeeze the juice from half the lemon over the fillets and season lightly with salt and pepper. Cover each fillet with a quarter of the kale and sprinkle with lemon juice.
- Step 3
Combine the wine and the broth and pour into the dish. Cover with foil and bake until the fish is cooked through and the potatoes are tender, about 25 minutes.
- Linguica sausage is available from Neto Portuguese Sausage, P.O. Box 578, Santa Clara, Calif. 95052. (408) 296-0818.
Private Notes
Comments
The finished dish has an overwhelming flavor of linguica, masking the delicate tones of cod. There are no subtleties in spices. It is quite labor intensive and does not repay the effort to prepare it.
The finished dish has an overwhelming flavor of linguica, masking the delicate tones of cod. There are no subtleties in spices. It is quite labor intensive and does not repay the effort to prepare it.