Amazing Salt Cod with Potatoes Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
Instructions
- Soak the salted cod fillets in water for 24 hours, changing water twice (keep the cod in the fridge).
- Parboil the cod for about 5 minutes in water.
- Flake the fillets and remove the bones and skin if it’s the case (the fillets I got came without skin and bones, so I skipped this step). Set aside.
- Peel the potatoes, wash, cut in small cubes and fry with 3 tbsp of olive oil just until look like cooked (do not over fry). Set aside.
- Slice the onion in thin rings, minced the garlic and fry all with the 2 tbsp of olive oil left and a bay leaf until soft and translucent (around 5-8 minutes).
- Add the cod, sautee a little and then add the potatoes, mixing all together. Turn off the heat and set aside.
- Note: Since the cod is already salted, you don’t need to add any salt during this cooking process. I just added some to the sauce.
- Preheat oven to 350 F.
- Prepare the Bechamel sauce: in a medium skillet, melt 2 tbsp of butter and slowly add the corn starch mixing well. Add the milk, heavy whipping cream and mix until well incorporated. Add the nutmeg, salt and pepper and cook over low-heat for about 10 minutes until the sauce turn into a rich creamy texture.
- Add 2/3 of this mixture to the cod, potatoes and onion mix and pour into a large baking dish (or two glass loaf pans like the ones I use in the picture). Cover the mix with the rest of Bechamel sauce and put in the oven for 20 minutes.
- After that time, turn in the broil and gratin for more 5-8 minutes, keeping an eye in the oven to not let it burn (just until you get a golden crust on top).
- Take out of the oven, let it rest for a few minutes and serve with chopped fresh parsley on top.
Note: This dish is good served with a green salad, sautéed spinach or just by itself with fresh parsley.
Recipe Tips
Adapted from a Recipe by: Teresa R H
Frequently Asked Questions
What can I use instead of salt cod?
If you cannot find salt cod, you can substitute it with fresh cod or another mild white fish. However, note that fresh fish will not have the same salty flavor, so you may want to add a bit of salt or a splash of soy sauce to taste.
How can I store leftovers of this dish?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the dish; just make sure it is well-sealed to prevent freezer burn. To reheat, thaw overnight in the fridge and then heat in the oven or microwave until warmed through.
What should I do if my Bechamel sauce is too thick?
If your Bechamel sauce becomes too thick, you can easily adjust its consistency by gradually adding a bit more milk or cream while stirring. Continue to cook it over low heat and mix until you reach your desired texture.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and refreshing wine complements the saltiness of the cod and balances the richness of the cream.
General: Sauvignon Blanc - A crisp and zesty Sauvignon Blanc enhances the flavors of the dish and cuts through the creaminess beautifully.
Beer
Portuguese: Super Bock - This popular lager has a light and crisp profile that pairs well with the dish's rich and salty elements.
General: Pilsner - A classic Pilsner offers a refreshing and clean taste, making it a perfect match for the hearty flavors of the salt cod and potatoes.
Other Beverages
Coffee: A smooth, medium-roast coffee can provide a contrasting flavor profile that complements the dish's creamy richness and enhances the overall dining experience.
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