Ingredients with Measurements:
- 1 lb. salt cod (bacalhau)
- 1 lb. potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 cups heavy cream
- 1/2 cup milk
- 1/4 cup olive oil
- 1/4 cup butter
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
- Blender or food processor
Step-by-step instructions:
1. Soak the salt cod in cold water for at least 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 tender. Drain and set aside.
4. In a separate pan, sauté the onion and garlic in olive oil until softened.
5. Drain the salt cod and remove any bones. Cut into small pieces.
6. Add the salt cod to the pan with the onion and garlic. Cook for 5-7 minutes until the fish is cooked through.
7. Add the frozen peas to the pan and cook for an additional 2-3 minutes.
8. In a blender or food processor, blend the heavy cream and milk until thickened.
9. In a baking dish, layer the potatoes, salt cod mixture, and cream mixture. Repeat until all ingredients are used.
10. Dot the top with butter and bake for 30-35 minutes until golden brown.
- Time:
Preparation time: 30 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 6
Nutritional information:
- Calories: 586
- Fat: 44g
- Carbohydrates: 23g
- Protein: 25g
Substitutions for ingredients:
- Fresh cod can be used instead of salt cod.
- Half-and-half can be used instead of heavy cream.
- Sweet potatoes can be used instead of regular potatoes.
Variations:
- Add sliced mushrooms to the onion and garlic mixture.
- Top with breadcrumbs before baking for added texture.
- Use a mixture of different vegetables such as carrots, green beans, and corn.
Tips and tricks:
- Make sure to soak the salt cod for at least 24 hours to remove excess salt.
- Blend the cream and milk until thickened to create a creamy texture.
- Dotting the top with butter before baking adds extra flavor.
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 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 crusty bread.
Suggested side dishes:
- Green salad
- Crusty bread
Troubleshooting advice:
- If the dish is too salty, rinse the salt cod before cooking.
Food safety advice:
- Make sure to soak the salt cod for at least 24 hours to remove excess salt.
Food history:
- Bacalhau com Natas e Ervilhas is a traditional Portuguese dish that originated in the coastal regions of Portugal.
Flavor profiles:
- Creamy, savory, and slightly salty.
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
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Region: Portuguese
Taste: Savory, Creamy, Salty, Umami, Herbaceous