Bacalhau à Brás Reimagined: A Luxurious Portuguese Cod Fish Casserole
Portugal’s culinary heritage is rich and diverse, offering a treasure trove of flavors and traditions. Among its most iconic ingredients is bacalhau, dried and salted codfish. The Portuguese boast that they have 365 ways to cook bacalhau, one for every day of the year, and while that might be an exaggeration, the sheer variety of bacalhau dishes is astounding. One of the most beloved is Bacalhau à Brás, a simple yet satisfying combination of shredded cod, scrambled eggs, thinly fried potatoes, and olives. But what if we elevated this classic, transforming it into a show-stopping casserole perfect for a special occasion or a cozy weeknight dinner? This recipe does just that, building upon the familiar flavors of Bacalhau à Brás while adding layers of richness and complexity for a truly unforgettable experience.
Why This Recipe Works
This Portuguese Cod Fish Casserole isn’t just a rehash of Bacalhau à Brás; it’s a complete transformation. Here’s why it shines:
* **Enhanced Flavor Depth:** We go beyond the basic ingredients of Bacalhau à Brás, incorporating aromatics like garlic, onions, and bay leaves to build a flavorful foundation. A splash of white wine adds brightness and acidity, complementing the richness of the cod and cream.
* **Creamy Texture:** The addition of heavy cream and a touch of béchamel sauce creates a luxurious, velvety texture that elevates the casserole to new heights. This creaminess contrasts beautifully with the flaky cod and crispy potatoes.
* **Perfectly Cooked Cod:** We ensure the cod is perfectly hydrated and cooked to flaky perfection, avoiding the dryness that can sometimes plague bacalhau dishes. The poaching method gently rehydrates the cod and infuses it with flavor.
* **Crispy Potato Topping:** Instead of just mixing in fried potatoes, we create a crispy potato topping that adds a delightful textural contrast to the creamy filling. This topping is not only delicious but also visually appealing.
* **Make-Ahead Convenience:** This casserole can be assembled ahead of time, making it a perfect choice for entertaining or busy weeknights. Simply bake it when you’re ready to serve.
Ingredients You’ll Need
Here’s a detailed list of the ingredients you’ll need to create this masterpiece:
* **1 pound dried, salted codfish (bacalhau):** This is the star of the show! You’ll need to soak it for 24-48 hours, changing the water frequently, to remove excess salt. Look for high-quality bacalhau for the best flavor.
* **2 tablespoons olive oil:** Use a good quality extra virgin olive oil for the best flavor and aroma.
* **1 large onion, finely chopped:** Onions form the base of our flavorful sauce.
* **3 cloves garlic, minced:** Garlic adds a pungent aroma that complements the cod beautifully.
* **1 bay leaf:** Bay leaf infuses the sauce with a subtle, earthy flavor.
* **1/2 cup dry white wine:** White wine adds brightness and acidity to the sauce.
* **1/2 cup heavy cream:** Heavy cream provides richness and creaminess to the filling.
* **1/4 cup béchamel sauce (store-bought or homemade):** Béchamel sauce adds another layer of creaminess and helps to bind the filling together. If using store-bought, choose a high-quality brand.
* **1/4 cup chopped fresh parsley:** Parsley adds a fresh, herbaceous note to the casserole.
* **1/4 cup black olives, pitted and sliced:** Olives add a salty, briny flavor and a pop of color.
* **4 large eggs, lightly beaten:** Eggs help to bind the filling and add richness.
* **4 medium potatoes, peeled and thinly sliced:** These will form the crispy potato topping.
* **Salt and freshly ground black pepper to taste:** Season generously to enhance the flavors of the dish.
* **Optional garnish: Extra parsley, olives, and a drizzle of olive oil.**
Step-by-Step Instructions
Follow these detailed instructions to create your own luxurious Portuguese Cod Fish Casserole:
**Part 1: Preparing the Codfish**
1. **Soak the Cod:** Place the dried, salted codfish in a large bowl and cover it with cold water. Refrigerate for 24-48 hours, changing the water every 6-8 hours. This is crucial to remove the excess salt. Taste a small piece of the cod after 24 hours to check for saltiness. If it’s still too salty, continue soaking for another 24 hours.
2. **Poach the Cod:** Once the cod is properly desalinated, place it in a large saucepan and cover it with fresh water. Bring to a simmer over medium heat and cook for about 10-15 minutes, or until the cod is flaky and easily separates. Do not boil, as this will make the cod tough.
3. **Shred the Cod:** Remove the cod from the saucepan and let it cool slightly. Once cool enough to handle, flake the cod into small pieces, removing any bones or skin.
**Part 2: Making the Codfish Filling**
1. **Sauté the Aromatics:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and bay leaf and cook for another minute, until fragrant.
2. **Deglaze with Wine:** Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook for 2-3 minutes, allowing the alcohol to evaporate.
3. **Add the Cod and Cream:** Add the flaked codfish to the skillet and stir to combine. Pour in the heavy cream and béchamel sauce and stir until everything is well combined and the sauce is smooth. Season with salt and pepper to taste. Remember that the cod may still be slightly salty, so taste before adding too much salt.
4. **Incorporate the Parsley and Olives:** Stir in the chopped fresh parsley and sliced black olives. Remove from heat and set aside.
5. **Add the Eggs:** In a separate bowl, lightly beat the eggs. Gently fold the beaten eggs into the codfish mixture. Be careful not to overmix.
**Part 3: Preparing the Potato Topping**
1. **Cook the Potatoes:** Preheat your oven to 400°F (200°C). While the oven is preheating, lightly grease a 9×13 inch baking dish.
2. **Arrange the Potatoes:** Arrange the thinly sliced potatoes in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes, or until the potatoes are tender and slightly golden brown. Alternatively, you can pan-fry the potatoes in batches until golden brown and crispy.
**Part 4: Assembling and Baking the Casserole**
1. **Pour in the Filling:** Pour the codfish mixture into the prepared baking dish, spreading it evenly.
2. **Top with Potatoes:** Arrange the cooked potato slices over the codfish mixture, overlapping them slightly to create an attractive topping. You can create a decorative pattern if desired.
3. **Bake the Casserole:** Bake in the preheated oven for 20-25 minutes, or until the potato topping is golden brown and crispy and the filling is bubbly.
4. **Garnish and Serve:** Remove the casserole from the oven and let it cool slightly before serving. Garnish with extra parsley, olives, and a drizzle of olive oil, if desired. Serve hot and enjoy!
Tips and Variations
* **Adjust the Saltiness:** The saltiness of the codfish is crucial to the success of this dish. Be sure to soak it properly and taste it before using it in the casserole. If it’s still too salty after soaking, you can blanch it in boiling water for a few minutes before poaching it.
* **Use Different Potatoes:** While Yukon Gold potatoes are a great choice for the topping, you can also use other types of potatoes, such as Russet or red potatoes. Just be sure to slice them thinly and cook them until they are crispy.
* **Add Other Vegetables:** Feel free to add other vegetables to the codfish filling, such as peas, carrots, or bell peppers. Sauté them along with the onions and garlic for added flavor and nutrition.
* **Spice it Up:** If you like a little heat, add a pinch of red pepper flakes to the codfish filling.
* **Make it Gluten-Free:** To make this casserole gluten-free, use a gluten-free béchamel sauce or make your own using gluten-free flour.
* **Add Cheese:** For an extra layer of richness and flavor, sprinkle some grated cheese over the potato topping before baking. Gruyere, Parmesan, or cheddar cheese would all be delicious choices.
* **Make it Ahead:** This casserole can be assembled up to 24 hours ahead of time. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and bake as directed.
Serving Suggestions
This Portuguese Cod Fish Casserole is a complete meal in itself, but it can also be served with a side dish or two to round out the meal. Here are a few suggestions:
* **Green Salad:** A simple green salad with a light vinaigrette dressing is a refreshing contrast to the richness of the casserole.
* **Steamed Vegetables:** Steamed green beans, broccoli, or asparagus are healthy and delicious accompaniments.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.
* **Portuguese Wine:** Pair this casserole with a crisp, dry white wine from Portugal, such as Vinho Verde or Alvarinho.
Nutritional Information (Approximate)**
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
* Calories: 450-550 per serving
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 20-30g
Storing Leftovers
Leftover Portuguese Cod Fish Casserole can be stored in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake in a preheated oven at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave.
Conclusion
This Portuguese Cod Fish Casserole is a delightful twist on the classic Bacalhau à Brás, transforming it into a luxurious and satisfying dish. With its creamy filling, crispy potato topping, and complex flavors, this casserole is sure to impress your family and friends. Whether you’re looking for a special occasion meal or a cozy weeknight dinner, this recipe is a guaranteed winner. So, gather your ingredients, follow the instructions, and prepare to be transported to the vibrant culinary landscape of Portugal!