Aunt Alzira's Authentic Portuguese Salt Cod Bake Recipe

Name: Aunt Alzira's Authentic Portuguese Salt Cod Bake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 Servings
Cuisine: Portuguese
Ingredients: 3 large salt cod loins / 600g (1.3 lbs) soaked and desalted; 6 starchy potatoes / 900g (2 lbs); 2 yellow onions, sliced into thin half-moons / 300g (10.5 oz); 2 garlic cloves, thinly sliced / 10g (0.35 oz); 1/2 leek (white part only), sliced / 100g (3.5 oz); 1/2 large carrot, shredded / 50g (1.8 oz); 1 tbsp unsalted butter / 14g (0.5 oz); Whole milk (as needed for mash consistency) / approx 120ml (4 fl oz); 100ml heavy cream / 3.4 fl oz; 100ml béchamel sauce / 3.4 fl oz; Extra virgin olive oil / 30ml (1 fl oz); Fine sea salt and black pepper to taste; Ground nutmeg to taste; Fresh parsley and black olives for garnish

Discover how to make this authentic Portuguese salt cod at home. This creamy bacalhau casserole is a rich and comforting bake that your family will love.

1 h 6 servings Easy Prep time 20 min Cooking Time 40 min

Seafood Recipes

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Ingredients

3 large salt cod loins / 600g (1.3 lbs) soaked and desalted6 starchy potatoes / 900g (2 lbs)2 yellow onions, sliced into thin half-moons / 300g (10.5 oz)2 garlic cloves, thinly sliced / 10g (0.35 oz)1/2 leek (white part only), sliced / 100g (3.5 oz)1/2 large carrot, shredded / 50g (1.8 oz)1 tbsp unsalted butter / 14g (0.5 oz)Whole milk (as needed for mash consistency) / approx 120ml (4 fl oz)100ml heavy cream / 3.4 fl oz100ml béchamel sauce / 3.4 fl ozExtra virgin olive oil / 30ml (1 fl oz)Fine sea salt and black pepper to tasteGround nutmeg to tasteFresh parsley and black olives for garnish

Equipment:

Large stockpotWide skillet or sauté panPotato masherBox grater9x13 inch ovenproof baking dish

Directions

Simmer the desalted cod loins gently in water until the flesh just begins to flake, taking care not to overcook or toughen the fish.
Peel the potatoes and cut them into uniform quarters before boiling in salted water until they are tender enough to mash.
Heat a generous splash of olive oil in a skillet over low heat and sweat the onions, garlic, and leeks slowly until they are translucent and sweet.
Flake the cooked cod carefully by hand, ensuring you remove and discard all skin and small bones.
Add the shredded carrot to the onion base and once softened, stir in the flaked cod followed by the heavy cream and season to taste.
Drain the potatoes and mash them thoroughly while hot, incorporating the butter and enough milk to achieve a smooth, silky texture seasoned with nutmeg.
Combine the mashed potatoes with the cod and onion mixture and fold in exactly half of the béchamel sauce before transferring to a baking dish.
Spread the remaining béchamel over the top of the mixture, optionally adding a layer of crumbled cornbread or grated cheese for a golden finish.
Bake in a preheated oven at 200°C (400°F) until the top is bubbling and takes on a beautiful golden-brown color.
Scatter fresh chopped parsley and whole black olives over the dish just before serving to add a bright, salty finish.

Adapted from a Recipe by: Pagina de Receitas