Ingredients with Measurements:
- 1 lb dried salt cod (bacalhau)
- 2 lbs potatoes, peeled and diced
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 cup chopped parsley
- 2 tbsp butter
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
Special equipment needed:
- Large pot
- Frying pan
- Mixing bowls
- Slotted spoon
- Baking dish
Step-by-step instructions:
1. Soak the dried salt cod in cold water for 24 hours, changing the water every 6 hours.
2. Drain the cod and place it in a large pot with enough water to cover it. Bring to a boil and simmer for 20 minutes.
3. Drain the cod and remove any bones and skin. Flake the fish into small pieces and set aside.
4. In the same pot, boil the diced potatoes until tender. Drain and mash them with the milk and heavy cream.
5. In a frying pan, heat the olive oil and sauté the onion and garlic until translucent.
6. Add the flaked cod and parsley to the frying pan and cook for 5 minutes.
7. Preheat the oven to 350°F.
8. Grease a baking dish with butter and spread the mashed potatoes on the bottom.
9. Spread the cod mixture on top of the mashed potatoes.
10. In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
11. Roll the mixture into small balls, coat them in flour, then dip them in the beaten eggs, and finally coat them in breadcrumbs.
12. Heat the frying pan with more olive oil and fry the balls until golden brown.
13. Place the fried balls on top of the cod mixture in the baking dish.
14. Bake in the oven for 20-25 minutes, until the top is golden brown.
15. Serve hot.
- Time:
Preparation time: 24 hours (for soaking the cod) + 1 hour
- Cooking time: 45 minutes
5. Temperature:
- Boiling: for cooking the cod and potatoes
- Frying: medium-high heat
- Baking: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 550
- Fat: 23g
- Carbohydrates: 53g
- Protein: 33g
Substitutions for ingredients:
- Instead of dried salt cod, you can use fresh cod or any other white fish.
- Instead of potatoes, you can use sweet potatoes or yams.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of olive oil, you can use vegetable oil or canola oil.
- Instead of parsley, you can use cilantro or dill.
Variations:
- Add chopped olives or capers to the cod mixture for a tangy flavor.
- Use different types of breadcrumbs, such as panko or seasoned breadcrumbs.
- Add grated cheese to the mashed potatoes for a cheesy twist.
- Use different types of fish, such as salmon or tuna.
Tips and tricks:
- Make sure to soak the dried salt cod for 24 hours to remove the excess salt.
- Use a slotted spoon to remove the fried balls from the frying pan to avoid excess oil.
- Serve with a side of salad or roasted vegetables for a balanced meal.
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 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
- Serve the Fried Bacalhau à Zé do Pipo on a bed of greens for a pop of color.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
- Lemon wedges
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Light beer, such as Pilsner or Lager
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Green salad with a vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the mashed potatoes are too dry, add more milk or heavy cream.
- If the fried balls are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure to cook the fish and potatoes thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Bacalhau à Zé do Pipo is a traditional Portuguese dish that originated in the 20th century.
Flavor profiles:
- Savory, salty, creamy, and crispy.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Portuguese