Im looking for a recipe for baked cod done the portuguese way with potatoes and onion,called no forno?

Question

and with the addition of bechamel on the top

Answer 1

I could cook one for you but the one with beuchamel I have never tried to cook - it's great though! I am not very good with recipes just cooking it. If you need translation help say so - cozido = baked/cooked; seco = dry; peru = turkey.
I can tell you one of the secrets is using a deep baking tray, lot of olive oil and spread the ingredients proportionaly and on steps (like lasagna).
Did you know there are 365 ways of cooking cod in Portugal? One per day of year!
Bom Apetite!

Answer 2

I have badly translated this:

ingredients:
For 10 people

* 1 Peru ;
* 1 kg of salt;
* 1 or two lim? ;
* For the filling:
* 250 g of p?de wheat ;
* 3 eggs;
* 100 g of larded ham;
* 1 soup spoon of butter or of bathes;
* salt and pepper;
* For the rice:
* 1 kg of rice;
* wing, legs, pesco?e small wares es of Peru;
* 1 onion;
* 3 oil soup spoons;
* salt and pepper

Confec:

After arranged and well clean Peru, are cut the wings, the legs and I fish it? Are introduced the legs in the belly and place Peru in a earthenware bowl covered with?a cold, the salt (1kg) and lim? ?rodelas. It is left to be thus of one day for the other.
In the following day, it is drained and it dried with a cloth in order to be enxuto well. With m?com salt is transferred all for Peru has left, for an earthen bowl, has been broken p?em bits, that if involve in entire eggs. One joins the ham cut in small pieces and the butter (or it bathes). The chest of Peru with this chemical preparation is fulled, calcando so that he is well full, and is sewn it opening with needle and line.
Ent?a is prepared Calda for the rice: are cozem in?a the wings, fish it? the legs and mi?s of Peru. It is tempered with salt. It is chosen, it washed and one measured the rice.
It is pricked onion and aloura with the oil. It is watered with Calda to cook mi?s (a time and stocking the o volume of the rice) and is left to raise boil. The rice is introduced, is left to boil a little and is lain down in one tacho of low adobe, on which if it places a net where Peru to ir?ssar during 1.30 h.
Clearly that this process if relates?ozedura in firewood oven. In a el?rico oven or of g? whose height n??uficiente for the set of tacho and Peru, bakes Peru, joining later the o rice the gravy that of it goes draining while it is baked. In this in case that, the rash time ser?e two hours.

For stranger who stops? this Peru n??arrado with any fat before being introduced in the oven. S?condi?s essential so that he is succulent: to be well dry when?ntroduzido in the oven, never to be watered with any l?ido or fat during all the rash and to cook only the time necess?o so that the meat is cozida but n?seca.


source: Publishing Verb

Answer 3

www.bbc.co.uk/food