Hello everybody, it’s O’Neill, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cod fish potatoes casserole (portuguese bacalhau com natas ). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Soaked salt cod (bacalhau) is baked with sliced potatoes, olive oil, garlic, and other seasonings in this savory casserole. Portuguese Cod Fish Casserole. this link is to an external site that may or may not meet accessibility guidelines. Bacalhau com natas (cod with cream) is one of the more popular.
cod fish potatoes casserole (portuguese bacalhau com natas ) is one of the most favored of recent viral foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. cod fish potatoes casserole (portuguese bacalhau com natas ) is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have cod fish potatoes casserole (portuguese bacalhau com natas ) using 13 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make cod fish potatoes casserole (portuguese bacalhau com natas ):
- Take 2 lb salty cod fish (salty or fresh your choice)
- Get 1 kg potatoes
- Take 500 ml wiping cream
- Take 1 cup millk
- Get 1 cup mozzarella shredded
- Prepare 1 egg yolk
- Prepare 1 tbsp mustard
- Make ready 1 large onion
- Make ready 2 clove garlic
- Make ready 1/2 olive oil
- Get 1 dry bay leave
- Take 1 salt pepper and nutmeg to taste
- Make ready 1 1/2 tbsp flour
Be the first to review this recipe. Drain and place in a large bowl. Bacalhau is Portuguese for dry, salted cod, and referred to as Bacalao in Spain or Bacala in Italy. Today we take a look at it from a Portuguese perspective.
Steps to make cod fish potatoes casserole (portuguese bacalhau com natas ):
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- The original recipe is made with cod fish but can been done exactly the same way with chicken breast and is really good to a do it both ways and is delicious
- I prefer salty cod fish (more tasty ) if the cod is salty put I'm in water around 48hours change the water often to get rid of the excess of salt
- put the cod fish in a pan cover with water and boil until cooked
- after cook take all the bones and skin out and cut the cod fish in small pieces and save 1cup from the cooking stock
- in a pan add the olive oil the sliced onion the diced garlic and the bay leave ;cook for five minutes and stir often add the cod fish stir well
- add the he flour stir well and add the milk one cup of the cod fish stock salt pepper and nutmeg to taste ;stir until make cream ;
- on the side mix the wiping cream the egg yolk the mustard and the shredded cheese
- add to the cod fish cream ;cook for 10minutes stir often
- on the side peel and slice the potatoes deep fry them until golden
- add the potatoes to the cod fish cream and mix
- put in a oven pan and take to oven at 400°F until golden brown
- enjoy it is delicious
- I add a cup of cooked peel and diced shrimp(my personal touch )
Historically, Bacalhau was the staple for these three predominately Catholic countries during Lent, when meat was considered a forbidden food. Bacalhau (salted cod fish) is the most popular base commodity in Portuguese cooking. This guide will provide an overview of Bacalhau, including popular. Traditional bacalhoada or bacalao, a Portuguese salt cod stew made with salt cod, potatoes, onions, hard boiled eggs, olives, and lots of olive oil. For hundreds of years codfish preserved in salt may have been a food staple in North America and Europe, but with the advances of modern refrigeration.
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