Ingredients with Measurements:
- 1 lb salt cod (bacalhau)
- 2 lbs potatoes, peeled and sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 1/4 cup butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 lb fresh spinach, washed and chopped
Special Equipment Needed:
- Large pot
- Baking dish
- Blender or food processor
Step-by-Step Instructions:
1. Soak the salt cod in cold 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 mash them with a fork.
4. In a skillet, sauté the onion and garlic in olive oil until they are soft.
5. Add the salt cod to the skillet and cook for 5-7 minutes.
6. In a blender or food processor, blend the salt cod mixture with the milk and heavy cream until smooth.
7. In a baking dish, layer the mashed potatoes, salt cod mixture, and spinach.
8. Dot the top with butter and sprinkle with Parmesan cheese.
9. Bake for 30-35 minutes, or until the top is golden brown.
10. Serve hot.
- Time:
Preparation time: 24 hours (for soaking the salt cod) + 30 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 420
- Total fat: 23g
- Saturated fat: 10g
- Cholesterol: 105mg
- Sodium: 900mg
- Total carbohydrates: 23g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 30g
Substitutions for ingredients:
- Instead of salt cod, you can use fresh cod or any other white fish.
- Instead of potatoes, you can use sweet potatoes or yams.
- Instead of spinach, you can use kale or Swiss chard.
Variations:
- Add sliced hard-boiled eggs to the top layer before baking.
- Add sliced black olives to the top layer before baking.
- Use a different type of cheese, such as cheddar or Gouda.
Tips and Tricks:
- Make sure to change the water every 6-8 hours when soaking the salt cod.
- Be careful not to overcook the salt cod, as it can become tough and rubbery.
- Use a fork to mash the potatoes instead of a food processor, as it can make them gluey.
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 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with fresh parsley or chives.
Garnishes:
- Fresh parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Roasted carrots
- Green beans with almonds
Troubleshooting Advice:
- If the top is not golden brown after 35 minutes, broil for 1-2 minutes until it is.
Food Safety Advice:
- Make sure to soak the salt cod for 24 hours to remove excess salt.
- Cook the salt cod to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Bacalhau à Zé do Pipo is a traditional Portuguese dish that originated in the city of Porto.
Flavor Profiles:
- Savory, creamy, and slightly salty.
Serving Suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Portuguese