Ingredients with Measurements:
- 1 lb. salt cod (bacalhau)
- 2 lbs. potatoes, peeled and sliced
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup white wine
- 1/2 cup chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe casserole dish
Step-by-step instructions:
1. Soak the salt cod in water for 24 hours, changing the water every 6-8 hours.
2. Preheat the oven to 375°F.
3. In a large pot, boil the potatoes until they are tender. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
5. Add the salt cod to the skillet and cook for 5-7 minutes, until it is lightly browned.
6. Add the white wine to the skillet and let it simmer for a few minutes.
7. In an oven-safe casserole dish, layer the potatoes and salt cod mixture, starting and ending with a layer of potatoes.
8. Sprinkle chopped parsley over the top of the casserole.
9. Cover the casserole with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown.
- Time:
Preparation time: 24 hours (for soaking the salt cod) + 30 minutes
- Cooking time: 1 hour
5. Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 480
- Fat: 22g
- Carbohydrates: 39g
- Protein: 29g
- Sodium: 1250mg
Substitutions for ingredients:
- If you can't find salt cod, you can use fresh cod or another white fish.
- You can use red wine instead of white wine.
Variations:
- You can add sliced boiled eggs to the casserole for extra protein.
- You can add sliced olives to the casserole for extra flavor.
Tips and tricks:
- Be sure to change the water when soaking the salt cod to remove excess salt.
- Be careful not to overcook the salt cod, as it can become tough and rubbery.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 15-20 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with additional chopped parsley or sliced olives.
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Sautéed spinach
Troubleshooting advice:
- If the casserole is too dry, add a little more olive oil or white wine.
Food safety advice:
- Be sure to soak the salt cod for 24 hours to remove excess salt.
Food history:
- Bacalhau à Gomes de Sá is a traditional Portuguese dish that originated in the city of Porto.
Flavor profiles:
- This dish is savory and slightly salty, with a hint of sweetness from the onions.
Serving suggestions:
- Serve with a glass of white wine or a cold beer.
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Region: Portuguese