Portuguese Creamed Salt Cod

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Portuguese Creamed Salt Cod

Recipe Information
Description: Casserole Source: Regina Serves/Makes:6 or more Ingredients 1-1/2 lbs (.7 kg). dried salt cod (boneless and skinless if available) 1 large yellow onion, peeled and sliced thin 5 tbsp (70 ml) olive oil 1-1/2 lbs (.7 kg). new or long white potatoes, peeled and diced into small pieces (3/8 inch) 1/4 cup (60 ml) water 1-3/4 cups (425 ml) milk 3 tbsp (45 ml) unsalted butter 3 tbsp (45 ml) flour 1/2 tsp (2 ml) white pepper 1-1/2 cups (350 ml) heavy cream (or light cream or half-and-half) Preparation Soak the cod in refrigerator for 24 to 48 hours in several changes of cold water. Drain cod, rinse a few times and drain well again. Remove bones and skin and with your fingers pull the cod into small shreds; set aside (You can save time by purchasing skinless and boneless cod). In a large heavy skillet over low heat, saute onions in 3 tbsp (45 ml) of olive oil about 15 minutes, until very soft and golden. Meanwhile stir-fry potatoes in 2 tbsp (30 ml) of olive oil in a second large skillet over moderately low heat for about 2 minutes until they begin to color; then add the water. Cover and cook over lowest heat for 15 minutes; remove from heat and reserve covered. Once onions are golden, mix in cod and 1/2 cup (125 ml) of milk, cover and cook over lowest heat, stirring occasionally for 30 minutes. While cod cooks, melt butter in a small heavy saucepan over moderate heat and blend in flour; add 1-1/4 cups (300 ml) milk and heat, stirring constantly, until thick and smooth about 3 minutes. Blend in white pepper and set aside. When cod has 10 minutes left to cook, preheat oven to 450 degrees (225 C.). Add potatoes, white sauce and cream to cod mixture; mix well. Transfer to a buttered shallow 3 quarts (2850 ml) casserole. Bake uncovered for 15 minutes, lower to 350 degrees (175 C.) and continue baking uncovered for 25 minutes until bubbly and tipped with brown. Serve hot. Comments The important step in this recipe is to soak the cod as long as possible and change water often. (I change water at least 3 times a day) Very creamy and delicious.

Recipe Information

Description:: Casserole

Source:: Regina

Serves/Makes:6 or more

Ingredients

1-1/2 lbs (.7 kg). dried salt cod (boneless and skinless if available)
1 large yellow onion, peeled and sliced thin
5 tbsp (70 ml) olive oil
1-1/2 lbs (.7 kg). new or long white potatoes, peeled and diced into small pieces (3/8 inch)
1/4 cup (60 ml) water
1-3/4 cups (425 ml) milk
3 tbsp (45 ml) unsalted butter
3 tbsp (45 ml) flour
1/2 tsp (2 ml) white pepper
1-1/2 cups (350 ml) heavy cream (or light cream or half-and-half)

Preparation

Soak the cod in refrigerator for 24 to 48 hours in several changes of cold water.
Drain cod, rinse a few times and drain well again.
Remove bones and skin and with your fingers pull the cod into small shreds; set aside (You can save time by purchasing skinless and boneless cod).
In a large heavy skillet over low heat, saute onions in 3 tbsp (45 ml) of olive oil about 15 minutes, until very soft and golden.
Meanwhile stir-fry potatoes in 2 tbsp (30 ml) of olive oil in a second large skillet over moderately low heat for about 2 minutes until they begin to color; then add the water.
Cover and cook over lowest heat for 15 minutes; remove from heat and reserve covered.
Once onions are golden, mix in cod and 1/2 cup (125 ml) of milk, cover and cook over lowest heat, stirring occasionally for 30 minutes.
While cod cooks, melt butter in a small heavy saucepan over moderate heat and blend in flour; add 1-1/4 cups (300 ml) milk and heat, stirring constantly, until thick and smooth about 3 minutes.
Blend in white pepper and set aside.
When cod has 10 minutes left to cook, preheat oven to 450 degrees (225 C.).
Add potatoes, white sauce and cream to cod mixture; mix well.
Transfer to a buttered shallow 3 quarts (2850 ml) casserole.
Bake uncovered for 15 minutes, lower to 350 degrees (175 C.) and continue baking uncovered for 25 minutes until bubbly and tipped with brown.
Serve hot.

Comments

The important step in this recipe is to soak the cod as long as possible and change water often. (I change water at least 3 times a day) Very creamy and delicious.