PORTUGUESE GRATIN OF SALT COD & POTATOES

By BobD

Ingredients

• This bacalhau classic can be assembled up to 8 hours in advance and then reheated in the oven just before serving time.
• 1 lb skinless salt cod fillets
• Hot milk, if needed
• 1 1/2 lb boiling potatoes (about 3 large), peeled
• 6 tablespoons olive oil
• 2 onions, thinly sliced
• 2 cloves garlic, minced (optional)
• 1/2 cup chopped fresh flat-leaf (Italian) parsley
• 1 teaspoon freshly ground pepper
• 20 oil-cured black olives
• 2 eggs, hard-cooked and sliced

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Place the salt cod in a bowl and add cold water to cover. Cover and refrigerate for 24-48 hours, changing the water often.

Drain the cod well, rinse in cold water and place in a saucepan. Add water to cover and slowly bring to a gentle boil. Reduce the heat to low and simmer gently until the cod is tender when pierced with a fork and flakes easily, 15-20 minutes.

Drain the cod and let cool. Using your fingers, break up the cod, re-moving any errant bones, skin or tough parts. Taste it. If it seems too salty, place in a bowl, add hot milk to cover and let stand for 30 minutes, then drain.

Place the potatoes in a saucepan and add water to cover. Bring to a boil over high heat and boil until cooked through but still firm when pierced with a fork, 10-15 minutes. Drain well and when cool enough to handle, cut into slices 1/4 inch thick. Set aside.

In a large sauté pan over medium heat, warm 2 tablespoons of the olive oil. Add the onions and sauté until tender but not browned, about 8 minutes. Add the garlic, if using, and sauté for 2 minutes longer. Using a slotted spoon, transfer to a plate and set aside.

In the same pan over medium heat, warm 3 tablespoons of the olive oil. Add the potatoes and sauté, stirring briskly, until golden, 5-8 minutes. Remove from the heat.

Preheat an oven to 400 degrees F. Oil an 11-by-7-by-1 1/2-inch oval gratin dish or 4 individual gratin dishes. Layer half of the potatoes in the dish or dishes. Top with half of the cod, then half of the onions and parsley. Sprinkle with the pepper. Repeat the layering with the remaining potatoes, cod and onions. Drizzle with the remaining 1 tablespoon olive oil.

Bake until golden, about 25 minutes. Garnish with the olives and hard-cooked eggs, sprinkle with the remaining parsley and serve.