Dried, salted cod (bacalhau) with potatoes in a rich cream sauce is a typical Portuguese dish. Plan ahead, as the salt cod needs to soak for this recipe.
Preparation Time
40 mins
Cooking Time
50 mins
Total Time
1 hr 30 mins
Calories
2266 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Soak cod in cold water, skin-side up, for 24 hours, changing water about 4 times. Drain and discard water.
Step 3
Place cod in a saucepan with enough water to cover; bring to a boil and cook for 10 minutes. Transfer cod to a work surface; remove and discard skin and bones. Cut cod into chunks; set aside.
Step 4
Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Add potatoes, working in batches if necessary; fry until just cooked, about 5 minutes. Transfer to a paper towel-lined plate; drain.
Step 5
Add 1/2 cup olive oil to a Dutch oven or heat-proof casserole dish over medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes. Add cod; cook 3 minutes. Stir in potatoes; cook 1 to 2 minutes. Reduce heat to low.
Step 6
Melt butter in a separate saucepan over medium-low heat; vigorously stir in flour. Slowly stream in hot milk while stirring; cook and stir until thick. Season with nutmeg. Stir into cod mixture with 1 1/3 cups cream; stir to coat. Simmer for about 2 minutes; season with salt and black pepper. Drizzle remaining 2/3 cup cream over mixture; sprinkle with Parmesan cheese.
Step 7
Bake in the preheated oven until top is browned, 30 to 40 minutes. Serve hot.
Ingredients
vegetable oil for frying
1 tablespoon butter
1 pinch ground nutmeg
1 tablespoon all-purpose flour
1 cup hot milk
3 cloves garlic, minced
salt and ground black pepper to taste
1 large onion, sliced thin
1 ounce grated Parmesan cheese
12 ounces dried salted cod fish
4 large potatoes, peeled and cut into very small cubes
