Bacalhau 'A Bruxa De Valpassos
Submitted by Alna
Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.
YIELD
6 servingsPREP
3 minCOOK
30 minREADY
33 minBacalhau, the salt-dried cod that has been central to Portuguese cuisine for centuries, is the soul of this dish from Valpaços in the rugged Trás-os-Montes region of northern Portugal. The name translates roughly as “Cod in the Witch of Valpaços Style” and the recipe is quintessentially rustic: layers of flaked cod, sliced onion, thick potato slices, garlic, fresh parsley, lard, and butter built up three times in an earthenware casserole, splashed with white wine vinegar between each layer, and finished with a pour of olive oil before going into the oven.
The white wine vinegar between layers is the defining move. It adds acidity that cuts through the richness of the lard and olive oil and brightens the flavor of the bacalhau. A dusting of flour in each layer helps bind the juices as everything bakes and creates a light, sauce-like consistency in the finished dish.
The directions emphasize finishing with a potato layer on top, which protects the cod below from drying out and bastes in the accumulated juices as you spoon them over during the 30-minute bake.
If you’re starting with dried salt cod, soak it in cold water for 24-48 hours in the refrigerator, changing the water several times, before using.
Chef Tips
- Use an earthenware or oven-safe glass casserole as directed; these materials distribute heat more evenly and gently than metal
- Slice potatoes no thicker than a quarter inch so they cook through in 30 minutes
- Baste frequently with the pan juices; the flavor development depends on it
- Hand-tear the parsley leaves rather than chopping for a more rustic texture
Ingredients
Directions
Cover the bottom of a earthenware or oven-glass casserole with one third of the sliced onions, flaked cod, lard, butter, S&P, garlic, use just the leaves of parsley, hand ragged, & thickly sliced potatoes; Sprinkle with ⅓ of the vinegar and ⅓ of the flour. Repeat twice, making sure you finish with a potato layer. Add the olive oil, cover, and bake on a moderate oven (350?) for 30 minutes or until potatoes are done, basting often with its own juices.
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