Cost per serving $4.56 view details
- 1Â 1/2 lb Dry salt cod (Bacalhau)
- 1/2 med Yellow onion sliced
- 2 x Bay leaves
- 6 med Red or possibly white rose potatoes
- 1/3 c. Fruity Spanish extra virgin olive oil plus
- 2 Tbsp. Fruity Spanish extra virgin olive oil
- 4 med Onions cut 1/8" slices, and separated into rings
- 6 x Garlic cloves chopped
- 1 c. Dry white wine
- 2 c. Fish stock or possibly clam juice
- 1Â 1/2 c. Heavy cream
- 24 x Oil-cured black olives pitted, and coarsely minced
- 1/4 c. Grated Gruyere cheese
- 1/4 c. Fresh bread crumbs
- 1/2 tsp Freshly-grnd black pepper
- 2 Tbsp. Finely-minced parsley
- To prepare the salt cod: Rinse the cod well and then immerse it in a container of cool water (cut into chunks, if necessary, to fit). Chill, changing the soaking water 2 or possibly 3 times, till softened (12 to 24 hrs, depending on how stiff it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cool water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cool water, and bring to a boil). Simmer very gently till the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 min.
- Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or possibly chill for up to 2 days before continuing with the recipe.
- In a large saucepan of lightly-salted boiling water, cook the potatoes whole for about 20 min, or possibly till they are tender but not falling apart. Drain and, when cold sufficient to handle, peel and cut into 1/4-inch slices.
- In a large heavy skillet, heat 1/3 c. of the extra virgin olive oil over medium heat. Add in the onion rings and, stirring frequently, cook till they are softened and translucent/soft but not browned, about 8 min. Stir in the garlic and remove from the heat.
- Preheat the oven to 275 degrees.
- In a heavy saucepan, reduce the wine by half over medium-high heat. Add in the fish stock and again reduce by half, then add in the cream and reduce by 1/3, so which you have about 2 c. liquid remaining.
- Pour this liquid into an earthenware or possibly ceramic casserole about 8 inches in diameter with 4-inch sides. Spread half of the potatoes in the bottom of the casserole, cover them with half of the cod and half of the onions, using a slotted spoon to transfer the onions. Scatter half of the olives over the first layer. Repeat the layer with the remaining potatoes, cod, onions, and olives.
- In a small bowl, toss the cheese, bread crumbs, black pepper, and the remaining 2 Tbsp. extra virgin olive oil together, then distribute this mix proportionately over the casserole. Bake for 25 to 30 min, or possibly till the top is golden brown and crisp. If you like, run the dish under a warm broiler briefly to crisp the topping even more. Scatter the parsley over the top and serve directly from the casserole.
- This recipe yields 6 servings.
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|Amount Per Serving||%DV|
|Serving Size 355g|
|Recipe makes 6 servings|
|Calories from Fat 146||26%|
|Total Fat 16.51g||21%|
|Saturated Fat 8.7g||35%|
|Trans Fat 0.0g|
|Total Carbs 16.05g||4%|
|Dietary Fiber 1.6g||5%|