Knowing exactly how long cod takes to cook can be the deciding factor between a dry, bland dish or perfectly cooked, flaky and juicy cod. The issue returns to the Portuguese table every year and, despite seeming simple, it continues to raise doubts. Is it cooked in water, in the oven or with milk? And for how many minutes? Chef Vítor Sobral leaves clear and practical answers.
At this point, many people start to calculate when they should put the pan on the heat so that the cod arrives perfectly at Consoada. As the chef explained to Notícias ao Minuto, the most common error continues to be overcooking, often due to a lack of attention to the method used.
The chef’s preferred method is not the most used
Although most families continue to use a pot of boiling water, Vítor Sobral advocates another approach. According to the same source, the chef considers that the oven is the best way to cook Christmas cod, precisely because it allows greater control of the doneness.
The technique is simple and requires large amounts of water. On a tray, simply place a drizzle of olive oil, two or three cloves of garlic, a bay leaf and the cod fillets. Then, the tray must be covered with aluminum foil. The objective is to create a closed environment where the fish practically cooks in its own water.
Right times make all the difference
The cooking time depends mainly on the height of the slices. As the chef explains, if the cod is placed higher, it should remain in the fan oven, previously heated, at 150 degrees for around 25 minutes. If they are set lower, between 18 and 20 minutes at the same temperature are enough to guarantee a perfect result.
According to the publication, the biggest risk is in prolonging cooking too much, a common habit that ends up drying out the fish. Vítor Sobral warns that cod continues to cook even after it comes out of the oven, so it is best to remove it as soon as it is done.
How to tell if the cod is ready
Regardless of the oven used, there is a visual sign that helps prevent it from failing. According to the chef, when the cod begins to release whitish water and this water accumulates at the bottom of the tray, it is a sign that it is cooked. From that moment on, cooking should not be prolonged.
The chef adds that, in the case of static ovens, extra care must be taken, and it is advisable to monitor the fish more frequently.
And if you choose to cook in water
Although not the preferred method, cooking cod in water remains a valid option. As explained by the website Notícias ao Minuto, the main mistake is cooking everything in the same pan. Cod, potatoes, carrots and cabbage have different cooking times and must be prepared separately.
The recommendation is to boil water previously seasoned with onion, garlic, bay leaves and parsley. The cod should only be placed when the water is boiling, with the skin facing up. As soon as the water returns to boiling, the heat must be turned off. Five minutes later, the cod is ready to be removed.
Does milk when cooking make sense?
There are those who add milk to the cod cooking water, but Vítor Sobral sees no advantage in this practice for traditional Christmas cod. According to , milk only makes sense in very specific recipes and does not add real benefits to classic cooking.
Use the water and get the vegetables right
Unlike the water from soaking, the water from cod cooking can be reused. According to the chef, it is ideal for soups, rice or fish broths. Vegetables can be cooked in the same water, as long as the right times are respected: first the carrots, then the potatoes, then the turnips and, finally, the cabbage.
For those who opt for already soaked and deep-frozen cod, the advice is simple. As the publication explains, the fish must be completely defrosted before going into the oven or pan, avoiding longer cooking times and irregular results.
In the end, the rule is clear: less time, more attention and an appropriate method make all the difference in the dish that continues to be the king of the Portuguese table.
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