Ingredients with Measurements:
- 500g of salt cod (bacalhau)
- 500g of potatoes, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 500ml of milk
- 200ml of heavy cream
- 2 tablespoons of olive oil
- 200g of asparagus, trimmed and cut into 2-inch pieces
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Soak the salt cod in water for 24 hours, changing the water every 6 hours.
2. Preheat the oven to 350°F.
3. In a large pot, boil the potatoes until tender. Drain and set aside.
4. In a separate pot, poach the salt cod in milk for 10 minutes. Drain and set aside.
5. In a frying pan, heat the olive oil over medium heat. Add the onion, garlic, and bay leaf. Cook until the onion is translucent.
6. Add the asparagus and cook for 5 minutes.
7. Add the heavy cream and stir well.
8. Add the potatoes and salt cod to the frying pan and stir well.
9. Transfer the mixture to a baking dish.
10. Bake for 20 minutes or until the top is golden brown.
11. Garnish with fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Instead of salt cod, you can use fresh cod or any other white fish.
- Instead of asparagus, you can use broccoli or green beans.
Variations:
- Add sliced mushrooms to the frying pan.
- Add grated cheese to the top of the dish before baking.
Tips and tricks:
- Soak the salt cod for 24 hours to remove excess salt.
- Poach the salt cod in milk to add flavor and moisture.
- Use heavy cream for a richer dish.
- Garnish with fresh parsley for a pop of color.
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 in the microwave for 2-3 minutes.
Presentation ideas:
Serve the dish in a shallow bowl or on a large platter.
Garnishes:
Garnish with fresh parsley or lemon wedges.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Portuguese rice
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the dish is too dry, add more heavy cream or milk.
- If the dish is too salty, soak the salt cod for longer or use fresh cod instead.
Food safety advice:
- Soak the salt cod for 24 hours to remove excess salt.
- Cook the dish until the top is golden brown and the internal temperature reaches 165°F.
Food history:
Bacalhau com Natas e Espargos is a traditional Portuguese dish that originated in the northern region of Portugal. It is typically served during the holiday season and is a favorite among families.
Flavor profiles:
Savory, creamy, and slightly salty.
Serving suggestions:
Serve hot with a side salad or crusty bread.
Related Categories
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Region: Portuguese
Taste: Savory, Salty, Creamy, Herbaceous, Umami