Ingredients with Measurements:
- 1 lb. salt cod (bacalhau)
- 4 large potatoes, peeled and sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Soak the salt cod in cold water for 24 hours, changing the water every 6 hours.
2. Preheat the oven to 375°F.
3. In a large pot, boil the potatoes until they are fork-tender. Drain and set aside.
4. In a skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers and sauté until softened.
5. Add the salt cod to the skillet and cook for 5 minutes.
6. In a separate pot, heat the heavy cream and milk until simmering.
7. Add the Parmesan cheese to the cream mixture and stir until melted.
8. In a baking dish, layer the potatoes and salt cod mixture.
9. Pour the cream mixture over the top.
10. Bake for 30-40 minutes, or until the top is golden brown.
11. Serve hot.
- Time:
Preparation time: 24 hours (soaking the salt cod) + 30 minutes
- Cooking time: 40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 573
- Fat per serving: 41g
- Carbohydrates per serving: 26g
- Protein per serving: 27g
Substitutions for ingredients:
- Instead of salt cod, you can use any white fish.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use any grated cheese.
Variations:
- Add sliced olives for a briny flavor.
- Add sliced mushrooms for an earthy flavor.
- Use sweet potatoes instead of white potatoes for a sweeter flavor.
Tips and tricks:
- Be sure to change the water every 6 hours when soaking the salt cod.
- Use a mandoline to slice the potatoes evenly.
- Use a non-stick baking dish for easy cleanup.
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 fancy presentation.
- Garnish with chopped parsley for a pop of color.
Garnishes:
- Chopped parsley
- Sliced olives
- Lemon wedges
Pairings:
- White wine, such as Chardonnay or Sauvignon Blanc
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the top is browning too quickly, cover with foil.
- If the dish is too dry, add more cream or milk.
Food safety advice:
- Be sure to soak the salt cod for 24 hours to remove excess salt.
- Cook the dish until the internal temperature reaches 165°F to ensure it is safe to eat.
Food history:
- Bacalhau com Natas e Pimentos is a traditional Portuguese dish made with salt cod, potatoes, cream, and peppers.
Flavor profiles:
- Salty from the salt cod
- Creamy from the heavy cream
- Savory from the Parmesan cheese
- Sweet from the potatoes
- Earthy from the peppers
Serving suggestions:
- Serve as a main dish with a side salad or roasted vegetables.
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Region: Portuguese