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Nero Wolfe’s Bacalhau (Portuguese Salt Cod)

Nero Wolfe's Bacalhau (Portuguese Salt Cod recipe image
This hearty Portuguese bacalhau casserole brings the rich, savory flavors of tradition to your dinner table. The dish features flaked salt cod layered with tender sliced potatoes, caramelized onions, and garlic, all baked to perfection. Topped with crispy breadcrumbs and garnished with hard-cooked eggs and olives, it offers a delightful contrast of textures. It is a comforting, robust meal perfect for family gatherings or special weeknight dinners.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 756.6
Description
This hearty Portuguese bacalhau casserole brings the rich, savory flavors of tradition to your dinner table. The dish features flaked salt cod layered with tender sliced potatoes, caramelized onions, and garlic, all baked to perfection. Topped with crispy breadcrumbs and garnished with hard-cooked eggs and olives, it offers a delightful contrast of textures. It is a comforting, robust meal perfect for family gatherings or special weeknight dinners.
Ingredients
  • soaked dried cod, flaked
  • onions, sliced
  • butter, divided
  • garlic, minced
  • potatoes, peeled and sliced
  • bread crumbs
  • green olives
  • olives
  • eggs, peeled and sliced
  • fresh parsley, chopped
  • salt
  • black pepper
  • olive oil
  • wine vinegar
Directions
  1. 1
    Soak the dried cod in cold water for 24 hours, changing the water two or three times, until completely moistened.
  2. 2
    Drain the cod, place in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 15 minutes until tender.
  3. 3
    Drain the cod, remove skin and bones, and flake the meat into large pieces using a fork.
  4. 4
    In a skillet, sauté the sliced onions in 3 tablespoons of butter over medium heat until tender and golden brown.
  5. 5
    Add the minced garlic to the onions and cook for another minute until fragrant.
  6. 6
    Boil the unpeeled potatoes in salted water for about 20 minutes until tender.
  7. 7
    Drain the potatoes, cool under running water, peel, and slice into 1/4-inch thick pieces.
  8. 8
    Preheat the oven to 350°F (175°C).
  9. 9
    Grease a 1.5-quart casserole dish with the remaining 3 tablespoons of butter.
  10. 10
    Arrange a layer of half the potatoes in the bottom of the dish.
  11. 11
    Add a layer of half the flaked cod, followed by half the onion mixture.
  12. 12
    Sprinkle with a little black pepper.
  13. 13
    Repeat the layering with the remaining potatoes, cod, and onions.
  14. 14
    Sprinkle the bread crumbs evenly over the top layer.
  15. 15
    Bake for 15 minutes, or until heated through and lightly browned.
  16. 16
    Garnish the top with green and black olives, sliced hard-cooked eggs, and chopped parsley.
  17. 17
    Serve immediately, offering wine vinegar, olive oil, and black pepper on the side.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 756.6kcal
% Daily Value *
Total Fat 32.7g51%
Saturated Fat 15.0g75%
Cholesterol 492.9mg165%
Sodium 430.6mg18%
Total Carbohydrate 69.0g23%
Dietary Fiber 21.8g88%
Sugars 22.4g
Protein 54.1g109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/nero-wolfes-bacalhau-portuguese-salt-cod-2/