Ingredients with Measurements:
- 1 lb salt cod (bacalhau)
- 2 lbs potatoes, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup olive oil
- 1/4 cup chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe casserole 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 sliced potatoes until tender. Drain and set aside.
4. In a separate pan, sauté the chopped onion and minced garlic in olive oil until translucent.
5. Add the sliced bell peppers and continue to cook until softened.
6. Drain the salt cod and remove any bones or skin. Cut into small pieces.
7. Add the salt cod to the pan with the peppers and onions and cook for a few minutes.
8. In a blender or food processor, blend the heavy cream and milk until frothy.
9. In an oven-safe casserole dish, layer the cooked potatoes, salt cod mixture, and blended cream mixture.
10. Repeat the layers until all ingredients are used, ending with a layer of cream mixture on top.
11. Sprinkle chopped parsley on top and season with salt and pepper.
12. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly.
Time:
Preparation time: 24 hours (for soaking the salt cod)
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 520
Fat: 32g
Carbohydrates: 32g
Protein: 26g
Sodium: 1100mg
Substitutions for ingredients:
- Instead of salt cod, you can use any white fish such as cod, haddock, or tilapia.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of red and green bell peppers, you can use any color bell pepper or even roasted red peppers.
Variations:
- Add sliced olives or capers for a briny flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add sliced chorizo or bacon for a smoky flavor.
Tips and tricks:
- Be sure to soak the salt cod for at least 24 hours to remove excess salt.
- Layer the ingredients evenly to ensure even cooking.
- Use a mandoline or food processor to slice the potatoes evenly.
Storage instructions:
Store any 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 until heated through.
Presentation ideas:
Serve in individual ramekins for an elegant presentation.
Garnishes:
Sprinkle with additional chopped parsley or paprika for a pop of color.
Pairings:
Serve with a crisp green salad and crusty bread.
Suggested side dishes:
Roasted vegetables or sautéed spinach would be a great side dish.
Troubleshooting advice:
If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
Be sure to cook the salt cod thoroughly to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Bacalhau com Natas e Pimentão is a traditional Portuguese dish that is typically served during the holiday season.
Flavor profiles:
This dish is creamy, savory, and slightly sweet from the bell peppers.
Serving suggestions:
Serve hot and enjoy with a glass of white wine.
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Region: Portuguese