One of the most straightforward Portuguese dishes to prepare, it is made ubiquitously in this country: at home for Sunday dinner with the entire family, in budget-friendly eateries, and in highly regarded restaurants.
The history of the dish itself is unknown; however, it is probable that its popularity surged in the 1930s, thanks to Lisbon chef João Ribeiro. He specialized in preparing exclusively simple Portuguese dishes but always brought them to perfection.
For those seeking an exquisite taste of Portugal at home, the quintessential Portuguese Bacalhau Gratin awaits. Crafted with the following essential ingredients:
Desalted Cod: The cod should be cut into small pieces or torn. For this recipe, you can either desalt the cod yourself or opt for pre-desalted frozen cod, which should be thawed in advance by placing it in the refrigerator.
Bechamel Sauce: A classic bechamel sauce recipe is ideal for this dish.
Heavy Cream: For this dish, opt for cream with a fat content of no less than 30%.
Fried Potatoes: Prepare potatoes using the conventional frying method. Keep in mind that the finer the cut, the more delightful the outcome.
INGREDIENTS
- 600 grams of desalted cod
- 5 large potatoes
- 2 onions
- 2 garlic cloves
- 2 bay leaves
- Olive oil
- 2 tablespoons finely chopped parsley
- 3 tablespoons butter
- 3 tablespoons flour
- 1 liter of milk
- 200 milliliters of heavy cream
- Grated cheese (Parmesan) - to taste
- Ground nutmeg - to taste
- Salt - to taste
- Ground black pepper - to taste
INSTRUCTIONS
- Preparing the Cod: Place garlic and 2 bay leaves in a pot of water. Bring it to a boil, then add the cod. Once it boils, cover and remove from heat. Let the fish soak in the water for 15 minutes. Remove the fish, let it cool, then debone, remove the skin, and tear into small pieces.
- Potatoes: Peel and dice the potatoes into cubes or blocks no larger than a centimeter. Fry them in olive or vegetable oil until tender but not overly crispy.
- Cod Mixture: Thinly slice the onions and sauté them in oil until soft and translucent. Add the torn cod, mix, and incorporate the pre-fried potatoes. Cook, stirring, for five minutes. Turn off the heat, sprinkle with parsley, and mix.
- Bechamel Sauce: In a saucepan, melt the butter over low heat. Add flour and mix with a wooden spoon for a few minutes. Gradually pour in cold milk while stirring, increase heat, and bring the sauce to a boil. Reduce heat to a minimum and stir until it thickens, which can take up to 10 minutes. Add salt, pepper, and nutmeg. Remove from heat, add the heavy cream, and mix well.
- Assembly: In an oven-safe dish, place the cod mixture, pour in the sauce, and sprinkle with grated cheese. Place the dish in a preheated oven at 200°C for 20 minutes, until a golden crust forms.
- Presentation: Remove from the oven and serve. Pair ideally with a white Portuguese wine made from Arinto grapes.
NOTES
Optional additions include Portuguese sausage (chouriço), boiled eggs, or even mushrooms. Some variations omit frying the potatoes, opting to boil them instead. Additionally, a touch of lemon zest can be added to the bechamel sauce.
For Vegetarians: Substitute mushrooms for cod for a vegetarian-friendly twist.
