Ingredients with Measurements:
- 1 lb. salted cod
- 4 medium-sized potatoes, peeled and sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
- 1/4 cup chopped parsley
- 1/4 cup chopped scallions
- 1/2 cup water
Special equipment needed:
- Baking dish
- Mixing bowl
- Colander
Step-by-step instructions:
1. Soak the salted cod in cold water for at least 24 hours, changing the water every 8 hours to remove the excess salt. Drain and rinse the cod before using.
2. Preheat the oven to 375°F.
3. In a mixing bowl, combine the sliced potatoes, onion, garlic, olive oil, black pepper, and paprika. Toss to coat the potatoes evenly.
4. In a baking dish, layer the potato mixture on the bottom. Place the salted cod on top of the potatoes.
5. Pour the water over the cod and potatoes.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes or until the potatoes are tender and the cod is cooked through.
8. Garnish with chopped parsley and scallions before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 28g
- Protein: 32g
Substitutions for ingredients:
- Instead of salted cod, you can use fresh cod or any other white fish.
- You can use any type of potato, such as Yukon Gold or Russet.
Variations:
- Add sliced tomatoes or bell peppers for extra flavor and color.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add sliced olives or capers for a briny flavor.
Tips and tricks:
- Make sure to soak the salted cod for at least 24 hours to remove the excess salt.
- Use a baking dish that is large enough to fit the potatoes and cod in a single layer.
- If the potatoes are not cooked through after removing the foil, cover the dish again and bake for an additional 10-15 minutes.
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 aluminum foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the baked salted cod with potatoes on a large platter and garnish with fresh herbs.
- Serve with a side of steamed vegetables or a salad.
Garnishes:
- Chopped parsley
- Chopped scallions
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Crusty bread
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
- Salad, such as Caesar or Greek salad
Troubleshooting advice:
- If the potatoes are not cooked through after removing the foil, cover the dish again and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to soak the salted cod for at least 24 hours to remove the excess salt.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
- Salted cod is a traditional ingredient in many Mediterranean and Caribbean cuisines.
Flavor profiles:
- Salty, savory, and slightly sweet
Serving suggestions:
- Serve the baked salted cod with potatoes as a main dish for dinner.
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