Ingredients with Measurements:
- 1 lb. salt cod (bacalhau)
- 4 large potatoes, peeled and sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup pitted black olives, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Large skillet
- Oven-safe casserole dish
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 sliced potatoes until they are tender. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the soaked salt cod to the skillet and sauté for 5-7 minutes, until the fish is cooked through.
6. Add the heavy cream and milk to the skillet and bring to a simmer.
7. Add the sliced olives and chopped parsley to the skillet and stir to combine.
8. In an oven-safe casserole dish, layer the cooked potatoes and salt cod mixture.
9. Pour the cream sauce over the top of the casserole.
10. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the sauce is bubbling.
11. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 24 hours (for soaking the salt cod)
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 540
Fat per serving: 35g
Carbohydrates per serving: 31g
Protein per serving: 26g
Substitutions for ingredients:
- Instead of salt cod, you can use any firm white fish.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of pitted black olives, you can use green olives or capers.
Variations:
- Add sliced mushrooms to the skillet with the onion and garlic.
- Top the casserole with breadcrumbs before baking for a crunchy topping.
- Use sweet potatoes instead of white potatoes for a twist on the classic recipe.
Tips and Tricks:
- Make 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.
- Use a mandoline to slice the potatoes evenly for a professional-looking casserole.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers 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 an elegant presentation.
Garnishes:
Garnish with additional chopped parsley and sliced olives.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Rice pilaf
Troubleshooting Advice:
- If the casserole is too dry, add more milk or cream to the sauce.
- If the casserole is too soupy, bake it for an additional 10-15 minutes to thicken the sauce.
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 com Natas e Azeitonas is a traditional Portuguese dish that is typically served on special occasions. Bacalhau, or salt cod, has been a staple in Portuguese cuisine for centuries, as it was a way to preserve fish before refrigeration was available.
Flavor Profiles:
This dish is rich and creamy, with a salty and savory flavor from the salt cod and olives.
Serving Suggestions:
Serve this dish as a main course for a special dinner party or holiday meal.
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Region: Portuguese