Bacalhau II

Bacalhau II Recipe - Traditional Portuguese Salt Cod Dish

Region / culture: Portugal | Preparation time: overnight | Cooking time: 30 minutes | Servings: 4-6

Introduction

Bacalhau, or salt cod, is a traditional dish that has been savored across many cultures for centuries. This particular recipe, Bacalhau II, is a testament to the dish's versatility and enduring popularity. It combines the rich, flaky texture of salt cod with the earthy flavors of potatoes, onions, and green peppers, all brought together with the brightness of lemon and the freshness of parsley. This dish is not just a meal; it's a culinary journey that pays homage to the rich history and tradition of salt cod cuisine.

History

Salt cod has been a staple in maritime cultures for over 500 years, primarily due to its long shelf life and nutritional value. The practice of salting and drying cod was a method discovered by the Vikings, which later spread throughout Europe and the Americas. Bacalhau II is a variant that reflects the fusion of these diverse culinary traditions, showcasing the adaptability of salt cod in various cuisines. This recipe, with its layers of flavor and texture, is a modern take on the classic, bringing together elements from Portuguese, Spanish, and even American cooking styles.

Ingredients

1 lb (454 g) of salt cod
5 to 6 large potatoes
2 large onions, sliced
1 green pepper, sliced into slivers
3 hard-boiled eggs, sliced
4 cloves of garlic
sliced black olives
black pepper to taste
2 tbsp of parsley, finely chopped if fresh
1 tbsp of vinegar or the juice of one lemon

How to prepare

Soak the cod fish overnight.
Boil the cod fish the next day in unsalted water for 15 minutes.
Flake the fish and set it aside.
Boil the potatoes, slice them, and set them aside.
Slice the onion, peppers, and crush the garlic. Sauté them in olive oil.
In a large casserole dish, add the layers in the following order: potatoes, fish, sliced hard-boiled eggs, onion, peppers, and garlic.
Sprinkle olives and parsley on top.
Pour olive oil over the entire casserole.
Cover the casserole dish and bake it at 350°F (177°C) for 0.5 hour in a 3 qt (2.84 liter) casserole dish.

Variations

For a spicier version, add a teaspoon of crushed red pepper flakes to the vegetable sauté.
Substitute sweet potatoes for a different flavor profile and added nutrition.
Add a layer of spinach or kale for a green boost.

Cooking Tips & Tricks

To ensure the best outcome for Bacalhau II, consider the following tips:

- Soak the salt cod for at least 24 hours, changing the water several times to remove excess salt.

- Boil the cod gently to keep it tender.

- Sauté the vegetables until just softened to maintain their texture and flavor in the casserole.

- Layer the ingredients carefully to ensure each serving gets an equal share of fish, vegetables, and eggs.

- Use a high-quality olive oil for drizzling over the top, as it adds a significant flavor component to the dish.

Serving Suggestions

Serve Bacalhau II hot, directly from the oven. It pairs beautifully with a simple green salad dressed with vinaigrette and a glass of crisp white wine or mineral water for a complete meal.

Cooking Techniques

Layering the ingredients correctly is crucial for this dish. Ensure even distribution of each component for a cohesive flavor in every bite. Baking allows the flavors to meld together beautifully, creating a harmonious final dish.

Ingredient Substitutions

Fresh cod can be used instead of salt cod; just adjust the salt in the recipe accordingly.

- Red peppers can be used in place of green for a sweeter taste.

- Dried parsley and bottled lemon juice can substitute fresh if necessary, though fresh is preferred for the best flavor.

Make Ahead Tips

Prepare the components (boiled potatoes, sautéed vegetables, and flaked cod) a day ahead and refrigerate. Assemble and bake the casserole the next day to save time.

Presentation Ideas

Garnish the baked casserole with additional chopped parsley and lemon wedges for a fresh, appealing look. Serve in the casserole dish for a rustic presentation.

Pairing Recommendations

A light, dry white wine such as Vinho Verde or a Sauvignon Blanc complements the flavors of Bacalhau II perfectly. For non-alcoholic options, consider sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until thoroughly warmed.

Nutrition Information

Calories per serving

A single serving of Bacalhau II contains approximately 300-350 calories, making it a relatively low-calorie option that doesn't skimp on flavor or satisfaction.

Carbohydrates

A serving of Bacalhau II contains approximately 35-45 grams of carbohydrates, primarily from the potatoes and onions. This makes it a moderate carbohydrate dish, suitable for those managing their intake.

Fats

The fats in this dish come mostly from the olive oil used in sautéing and drizzling over the casserole. A serving contains about 10-15 grams of fat, with a healthy balance of monounsaturated fats, which are beneficial to heart health.

Proteins

Salt cod is an excellent source of lean protein. Each serving of Bacalhau II provides roughly 25-30 grams of protein, making it a satisfying and muscle-friendly option.

Vitamins and minerals

This dish is rich in vitamins B12 and D, thanks to the salt cod, and provides a good source of vitamin C from the peppers and lemon. It also contains essential minerals like potassium, from the potatoes, and selenium, from the fish.

Alergens

The primary allergen present in Bacalhau II is fish. Those with a fish allergy should avoid this dish. It is also worth noting for those with gluten sensitivities that this recipe is naturally gluten-free.

Summary

Bacalhau II is a balanced dish that offers a good mix of proteins, healthy fats, and carbohydrates. It is rich in essential vitamins and minerals, making it a nutritious option for a main meal.

Summary

Bacalhau II is a delightful dish that brings the traditional flavors of salt cod into the modern kitchen. With its rich history, nutritional benefits, and delicious taste, it's a recipe that celebrates the global heritage of salt cod cuisine while offering a satisfying and healthy meal option.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Bacalhau II. It was a cold winter day, and I had been rummaging through my old recipe books, searching for something new and exciting to try in the kitchen. As I flipped through the yellowed pages, my eyes fell upon the faded handwritten notes of my dear friend Maria.

Maria was a wonderful cook, and she had a knack for creating delicious dishes that were both comforting and satisfying. I had always admired her cooking skills, and I had been lucky enough to learn a few of her recipes over the years. But this particular recipe for Bacalhau II was one that I had never seen before.

Intrigued, I carefully read through the ingredients and instructions, trying to picture in my mind how the dish would turn out. Bacalhau, or salted cod, was a staple in Portuguese cuisine, and I knew that Maria's version of the dish would be nothing short of spectacular.

I remembered how Maria used to talk about her grandmother, who had taught her the art of cooking when she was just a young girl. Her grandmother had passed down the family recipes with care and precision, ensuring that each dish was made with love and tradition.

As I read through Maria's notes, I could almost hear her voice in my head, guiding me through the steps of preparing the Bacalhau II. I could almost smell the fragrant spices and herbs that she had listed, imagining how they would come together to create a symphony of flavors.

Without hesitation, I set out to gather the ingredients and prepare the dish. I made my way to the market, choosing the freshest vegetables and the finest cuts of salted cod. I could feel the excitement building within me as I imagined the final result - a beautifully cooked Bacalhau II that would be a testament to Maria's culinary skills.

Back in my kitchen, I set to work, carefully following Maria's instructions to the letter. I chopped the onions and garlic, sautéed them in olive oil until they were golden brown and fragrant. I added the tomatoes, peppers, and olives, allowing the flavors to meld together in a delicious medley.

Next came the star of the dish - the salted cod. I had soaked it overnight to remove the excess salt, and now it was ready to be added to the pot. I gently folded the cod into the vegetables, making sure that each piece was coated in the rich tomato sauce.

As the Bacalhau II simmered on the stove, filling my kitchen with its mouthwatering aroma, I couldn't help but feel a sense of pride and accomplishment. I knew that Maria would be proud of me for carrying on her legacy, for honoring her memory with each stir of the spoon and each taste of the dish.

Finally, the moment of truth arrived. I carefully plated the Bacalhau II, garnishing it with fresh parsley and a drizzle of olive oil. I took a deep breath, savoring the anticipation of tasting the fruits of my labor.

As I took my first bite, I closed my eyes and let the flavors wash over me. The tender cod, the tangy tomatoes, the savory olives - they all came together in perfect harmony, creating a dish that was both familiar and new, comforting and exciting.

With each bite, I felt a connection to Maria, to her grandmother, to all the women who had come before me and passed down their culinary wisdom. I knew that this recipe for Bacalhau II would become a cherished part of my own repertoire, a reminder of the power of tradition and the joy of sharing good food with loved ones.

And so, as I finished the last bite of my meal, I whispered a silent thank you to Maria, to her grandmother, and to all the cooks who had inspired me along the way. I knew that their spirits lived on in every dish I created, in every recipe I shared with others. And for that, I would be forever grateful.