How To make Casserole Of Salt Cod and Potatoes
1 lb Dried salt cod
6 c Boiling water
1 tb Unsalted butter
3 tb Olive oil
1 lg Spanish onion
- peeled and sliced thin 2 lb Calif. long white potatoes
-or new potatoes, -boiled until tender, then -peeled and sliced thin 1/3 c Minced parsley
1/4 c Freshly ground black pepper
GARNISH:
1 lg Egg, hard-cooked, shelled
-and cut in thin wedges 12 md Oil-cured black olives
- (unpitted) SOAK THE COD in the refrigerator 24 hours in several changes of cold water. Drain, rinse, and drain well again. Place the cod in a large heavy saucepan, pour in the boiling water, set over moderate heat, cover and simmer 10-to-12 minutes--just until the cod flakes at the touch of a fork. Drain and rinse well, then flake the cod, removing any bits of skin or bone. Preheat the oven to 350F. In a large heavy skillet set over moderate heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion, separating the slices into rings, and stir-fry 8-to-10 minutes until limp and golden; do not brown. Remove the onion from the skillet and set aside. Add the remaining oil to the skillet, dump in the potatoes and stir-fry about 5 minutes until golden. Layer half the potatoes in a well-buttered 2-quart casserole or au gratin pan and sprinkle with a little of the minced
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another scattering of the parsley and pepper. Repeat the layering, ending with onion rings on top. Sprinkle with the remaining pepper and all but 1 tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40 minutes or until touched with brown. Garnish with wedges of hard-cooked egg and the olives, placed artfully on top of the casserole, plus a final light scattering of minced parsley.
How To make Casserole Of Salt Cod and Potatoes's Videos
How to cook Bacalhau a Gomes de Sa /Salt Cod and Potato Bake Part 1
This classic is probable the most popular dish in Portuguese cuisine. There’s a saying in Portugal; “There’s a recipe using Bacalhau for 365 days of the year”! But this classic, is not only a year round treat it’s also a must have Christmas favorite.In fact it wouldn’t be a traditional Portuguese Christmas Eve diner without it!
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Codfish with Heavy Cream and Potatoes | How to Cook
Simple and Delicious Portuguese Recipe. Also known as Bacalhau as Natas. This traditional dish is full of history and is a perfect introduction to Portuguese cuisine.
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STEP BY STEP RECIPE:
Ingredients
2 lb of salted or fresh unsalted cod fish
10 medium size yellow potatoes
3 large onions
4 garlic cloves
25 to 30 oz of extra virgin olive oil
6 oz of fresh heavy cream
1/2 cup of fresh shredded Parmesan cheese
Pre cooking prep:
soak the salted cod in fresh water for at least 6 hours replacing the water every hour.
(ignore this step if you are using fresh unsalted cod).
Meal prep:
- peel the potatoes and cut them in medium chunks. Make sure to always keep it in water to avoid the potatoes' oxidation.
- cook the potatoes and the unsalted cod in two different pans for 15 to 20 min when the water softly start to boil. Keep it in medium heat. Remember to add salt in the potatoes pan to help preserve the potatoes flavor (potatoes lose its taste if the water is not salted).
- After, drain the water and save the cod and potatoes separately.
- in another pan, sauté the onions and garlic in olive oil until it gets translucent.
- add the cooked cod and mix it well to reduce the eat in small chunks.
- add salt and pepper to taste.
- keep mixing it while adding the olive oil.
- add the potatoes.
- adjust the salt and pepper.
- keep mixing it constantly and add olive oil frequently to keep the mix moisturized and flavorful.
- when it gets uniform with a consistency similar to mashed potatoes, add the heavy cream.
- mix it again until gets uniform.
- once this step is complete, turn off the heat and transfer the mix to a baking sheet.
- spread it evenly.
- add the fresh shredded Parmesan cheese on top.
- take it to a pre heated oven (375-400F) for 15 to 20 minutes or until it gets golden.
Voila! Enjoy your Bacalhau as Natas!
Bacalhau com Natas | Portuguese Baked Codfish with Cream
Bacalhau com Natas | Portuguese Baked Codfish with Cream
Watch this step by step recipe on how to make Bacalhau com Natas | Portuguese Baked Codfish with Cream
Ingredients for this recipe are listed in this step by step video.
* Bake on the top rack in the oven
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A Classic Salt Cod Brandade Recipe
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Bacalhoada - Portuguese Cod Fish Casserole
I grew up eating #bacalhoada every Easter. The salted cod, the good one, was something you could only afford to eat on special occasions due to the cost. When I moved to the US I couldn’t find good salted cod fish so I had no other choice but to use fresh #codfish. In this recipe, I used the salt cure technique which can be watched here
April 13, 2020
This is not the typical bacalhoada but I find it simple and yet delicious! I hope you enjoy it too.
INGREDIENTS
- Fresh Cod Filet - 6 pieces
- Potato - 3 Medium
- Onion - 2 Large
- Garlic - 10 Large Cloves
- Capers - 2 TBsp
- Olive Oil - 1 Cup
Slice the potatoes, onions and garlic very thin. Use all ingredients raw. Very IMPORTANT! taste the olive oil before you use it to make sure you didn’t get a bitter tasting oil, it can ruin your dish (I’ve done that).
Bake it in a tall dish, this one in the picture was specially made for Bacalhoada by @iguanaspottery, at 400F / 215C for about 1.5 hours. Until the potatoes are cooked. It will very according to your oven.
I hoje you enjoy this recipe! Leave some comments down below.
#holidays
Music Credits
Music: Sunset Strip
Musician: Music by audionautix.com
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How to make salted cod
Salt cod is very popular in Europe, especially France, Italy, Portugal and Spain where amongst many things it is made into the famous dish Cod brandade. Traditionally, it was made by salting the cod and leaving it out to dry in the sun and the wind, but refrigeration has modernised the process. Salting the fish draws out moisture, preserving the fish and giving it a much longer shelf life, making it a cost-effective way of preserving a much needed protein in the days before fridges and freezers. Although we are now fully equipped with modern technology, people still eat salt cod for its unique flavour and texture.
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