Bacalhau Gratinado
- Level: Intermediate
- Total: 1 day 1 hr 20 min (includes soaking time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 720
- Total Fat
- 39 g
- Saturated Fat
- 20 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 46 g
- Cholesterol
- 167 mg
- Sodium
- 1283 mg
- Level: Intermediate
- Total: 1 day 1 hr 20 min (includes soaking time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 720
- Total Fat
- 39 g
- Saturated Fat
- 20 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 46 g
- Cholesterol
- 167 mg
- Sodium
- 1283 mg
Ingredients
Cod:
Béchamel Sauce:
Gratin:
Directions
- For the cod: If using salted dried cod, soak the cod in cold water, changing the water every 8 to 12 hours, for 24 hours to de-salt it.
- Transfer the cod to a medium pot. Pour in enough milk or water to cover, bring to a boil over high heat and boil until soft, 20 to 25 minutes. (If using thawed cod fillets, skip the soaking step. Follow the boiling process but add 2 tablespoons of salt to the pot and cook until soft, 8 to 10 minutes.)
- Transfer the fish to a cutting board. Remove the skin and using 2 forks, flake the fish to remove the bones easily; discard the skin and bones. Transfer the flaked cod to a large bowl and reserve.
- Meanwhile, place the potato chunks in a separate medium pot, add cold water to cover and a good pinch of salt and bring to a boil. Boil until fork-tender, 10 to 15 minutes. Drain and reserve.
- Heat a large nonstick skillet over medium heat. Add the oil and onion and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute. Transfer the cod to the skillet and sauté for 1 to 2 minutes. Season with salt and pepper and squeeze the juice of a lemon over it. Toss the mixture and transfer it back to the bowl. Toss the potatoes with it and reserve.
- For the béchamel sauce: Heat a medium saucepan over medium heat. Melt the butter and whisk in the flour gradually until it forms a blond roux or paste, 1 to 2 minutes. Gradually add the milk, whisking constantly, until thickened, 7 to 10 minutes. Remove from the heat and whisk in the salt, pepper and nutmeg.
- For the gratin: Preheat the oven to 350 degrees F.
- Transfer the cod and potato mixture to the saucepan and mix in the heavy cream and 2 tablespoons of the Parmesan. Adjust the salt and pepper. Transfer the mixture to a lightly greased 2-quart baking dish, top evenly with the mozzarella and then with the remaining 4 tablespoons Parmesan.
- Bake on the middle rack, uncovered, until the cheese is fully melted and golden brown, about 30 minutes. Enjoy with a fresh green salad.
Cook’s Note
Although russet potatoes are easy to find, you may replace them with any kind of starchy potatoes or all-purpose potatoes such as Yukon. Avoid waxy potatoes at all costs. If you prefer, you may use Gruyère cheese instead of mozzarella for a richer dish. But most Brazilian dishes call for mozzarella and Parmesan, two of the most popular cheeses in Brazil.
