Cod with tomato

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  • Cod: 4 slices
  • Potatoes: 1 kg
  • Onions large: 2
  • Garlic: 2 teeth
  • Tomato pieces: 1 small tin
  • Pulp, tomato: 3 tablespoons)
  • Eggs: 4
  • Olive oil: 0,5 dl
  • Béchamel: 5 dl
  • Cream: 2 dl
  • Laurel: 1 sheet
  • Coriander: taste.
  • Salt: taste.
  • Pepper: taste.


Take the cod-to-bake. Once cooked, chip-removing-her skin and bones. Peel the potatoes, cut them into small cubes and take it to fry in oil.

Take the eggs to cook.

Peel onions and cut into half-moons. Peel the garlic and chop them. Heat a pan with olive oil, warm it up, add the onion, garlic and bay leaf and let it cook until the onion is douradinha. Add the tomato slices and tomato pulp and let it cook a little longer. Add the cod, and fried potatoes. Involving, add the cream and the Béchamel, involving again, and warm it up. Check the seasoning.

Pour the mixture back to a dish and bake in the oven pre-heated to 180 until douradinho. Remove from the oven, decorate it with hard-boiled eggs and sprinkle with the chopped coriander.

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