A Portuguese Holiday Classic
Introduction Bacalhau Pie is a beloved dish in Portuguese cuisine, often served during holiday gatherings. The rich flavors of codfish combined with creamy potatoes, aromatic herbs, and a cheesy crust create a delightful culinary experience. This dish, with its comforting texture and balanced seasoning, brings warmth and tradition to the dinner table.
Ingredients
- 600g codfish loin (Bacalhau)
- 1 kg baby potatoes
- 500ml whole milk
- 200g grated Parmesan cheese
- 50g butter
- 2 eggs
- 1 medium leek
- 1 onion
- Fresh rosemary
- 3 bay leaves
- Nutmeg to taste
- Black pepper to taste
- Salt to taste
- Olive oil
Instructions
1. Season the Codfish: Season the codfish with black pepper, nutmeg, rosemary, and three bay leaves. Pour the milk over the fish and heat it gently on very low heat, maintaining around 60°C (140°F) for 30 minutes. This slow-poaching process preserves the fish’s tenderness.
2. Prepare the Potatoes: While the codfish is poaching, boil the baby potatoes until fork-tender. Once cooked, mash them lightly with a fork, leaving some texture.
3. Prepare the Filling: Remove the codfish from the milk, reserving the milk for later use. Flake the cod into small pieces, discarding any bones. Heat a pan with olive oil and butter. Add the chopped onion and leek, sautéing for 2 minutes. Add the codfish and cook for another 3 minutes. Lower the heat and mix in 200ml of the reserved milk, the beaten eggs, 50g of Parmesan cheese, and another spoonful of butter. Stir gently until the mixture is creamy and well combined.
4. Assemble the Pie: Preheat your oven to 200°C (390°F). Grease a 27cm springform pan with olive oil. Spread the mashed potatoes along the base and sides to form a crust. Pour the codfish filling into the center, spreading it evenly.
5. Bake the Pie: Sprinkle the remaining Parmesan cheese on top and bake until the cheese is golden brown and bubbly, approximately 20-25 minutes.
6. Serve: Let the pie cool for a few minutes, then remove it from the springform pan. Garnish with fresh rosemary and serve warm.
Tips for Success
- Keep the heat low while poaching the codfish to ensure a tender texture.
- Adjust the nutmeg and pepper according to your preference.
- Use fresh herbs for a more aromatic flavor.
Why This Recipe Works The combination of soft, flaky codfish with creamy potatoes and a golden cheese crust creates a perfect balance of textures and flavors. The gentle poaching technique enhances the fish’s flavor while preserving its moisture. This dish is a crowd-pleaser and a heartwarming centerpiece for any holiday meal.
