Ingredients with Measurements:
- 1 lb. dried salt cod (bacalhau)
- 2 lbs. potatoes, peeled and sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 1/4 cup butter
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Large pot
- Baking dish
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Soak the dried salt cod in cold water for 24 hours, changing the water every 6 hours.
2. Preheat the oven to 375°F.
3. Drain the cod and place it in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Drain the cod and remove any bones and skin. Flake the fish into small pieces and set aside.
5. In a mixing bowl, whisk together the milk, heavy cream, olive oil, and butter.
6. Add the sliced potatoes, onion, and minced garlic to the bowl and mix well.
7. Season the mixture with salt and pepper to taste.
8. Layer the potato mixture in the bottom of a baking dish.
9. Add a layer of the flaked cod on top of the potatoes.
10. Repeat the layers until all ingredients are used, ending with a layer of potatoes on top.
11. Sprinkle the breadcrumbs and grated Parmesan cheese over the top layer of potatoes.
12. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the potatoes are tender.
13. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Instead of dried salt cod, you can use fresh cod or another white fish.
- You can substitute half-and-half for the heavy cream.
- Instead of Parmesan cheese, you can use another type of hard cheese.
Variations:
- You can add sliced tomatoes or red bell peppers to the potato mixture.
- Instead of baking the dish, you can fry the potato and cod mixture in olive oil to make fritters.
Tips and Tricks:
- Make sure to soak the dried salt cod for at least 24 hours to remove the excess salt.
- Use a mandoline or food processor to slice the potatoes evenly.
- You can add chopped parsley or cilantro to the potato mixture for extra flavor.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the leftovers in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation Ideas:
- Serve the baked bacalhau à Zé do Pipo in individual ramekins for an elegant presentation.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with a crisp green salad or steamed vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Sautéed spinach
Troubleshooting Advice:
- If the top of the dish is not browning evenly, move the dish to a higher rack in the oven.
Food Safety Advice:
- Make sure to soak the dried salt cod for at least 24 hours to remove the excess salt.
Food History:
- Bacalhau à Zé do Pipo is a traditional Portuguese dish that originated in the town of Póvoa de Varzim.
Flavor Profiles:
- This dish is savory and creamy, with a mild fish flavor.
Serving Suggestions:
- Serve hot with a side of steamed vegetables or a crisp green salad.
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Region: Portuguese