This a traditional Portuguese way of cooking codfish, from the capital city of Lisbon. In a country with a large tradition of making codfish in several ways, this is, for me, the most delicious and sinful way of eating this wonderful fish. Taste it and you will see!
Ingredients
- 12 ounces dried salted cod fish
- vegetable oil for frying
- 4 large potatoes, peeled and cut into very small cubes
- ½ cup olive oil
- 1 large onion, sliced thin
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup hot milk
- 1 pinch ground nutmeg
- 1 1/3 cups heavy cream
- salt and ground black pepper to taste
- 1 ounce grated Parmesan cheese
- 2/3 cup heavy cream
Directions
Step 1
Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
Step 2
Preheat an oven to 350 degrees F (175 degrees C).
Step 3
Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
Step 4
Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
Step 5
Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
Step 6
Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
Step 7
Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 2266 | |
% Daily Value * | |
Total Fat190g | 243% |
Saturated Fat50g | 249% |
Cholesterol311mg | 104% |
Sodium6200mg | 270% |
Total Carbohydrate77g | 28% |
Dietary Fiber9g | 32% |
Total Sugars8g | |
Protein69g | |
Vitamin C80mg | 400% |
Calcium422mg | 32% |
Iron6mg | 31% |
Potassium3051mg | 65% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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