Bacalhau
Submitted by rambln_8
Bacalhau is a traditional Portuguese salt cod casserole layered with sliced potatoes, golden sautéed onions, and bread crumbs, garnished with olives and hard-cooked eggs. Serve with vinegar, olive oil, and pepper.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minIn Portugal, bacalhau isn’t just food. It’s a national obsession.
This classic preparation layers tender flaked salt cod with thinly sliced potatoes and butter-softened onions, then bakes under a golden bread crumb crust until everything melds together.
Hard-cooked eggs and a scattering of black and green olives dress up the top, while cruets of white wine vinegar and olive oil on the side let everyone season their own plate.
The cod needs a 24-hour soak to draw out the salt, so plan ahead. The payoff is absolutely worth the patience.
Chef Tips
- Change the soaking water at least three or four times over 24 hours. Each change pulls more salt out. Under-soaked cod will be unpleasantly salty no matter what you do.
- Simmer the cod gently, never boil it hard. Aggressive heat makes the fish tough and stringy instead of tender and flaky.
- Slice the potatoes to an even quarter-inch so every layer cooks at the same rate.
- Serve with good-quality olive oil and wine vinegar in separate cruets at the table. The acidity and richness balance the salt cod beautifully.
Ingredients
Directions
Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.
Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces.
Sauté the onions in half the butter until they are tender and golden. Add the barlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water; then remove skins. Drain and slice into ¼ inch pieces.
Preheat oven to 350℉ (180℃). Grease a 1½ quart casserole with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper, and repeat layering. Sprinkle bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish with olives and eggs, and sprinkle with parsley. Serve with wine vinegar and oil in cruets and pepper on the side.
Nice, being Portuguese, always enjoy a good bacalhau dish with some white wine