Savory Portuguese Bacalhau Gratin: A Culinary Journey with Flavorful Layers
Written by
Maria Gazhe
Maria Gazhe is a pastry chef, recipe developer and food writer. She currently owns and operates a pastry shop that cooks to order for private clients, restaurants and hotels
| June 18, 2024
One of the most straightforward Portuguese dishes to prepare, it is made ubiquitously in this country: at home for Sunday dinner with the entire family, in budget-friendly eateries, and in highly regarded restaurants.
The history of the dish itself is unknown; however, it is probable that its popularity surged in the 1930s, thanks to Lisbon chef João Ribeiro. He specialized in preparing exclusively simple Portuguese dishes but always brought them to perfection.
For those seeking an exquisite taste of Portugal at home, the quintessential Portuguese Bacalhau Gratin awaits. Crafted with the following essential ingredients:
Desalted Cod: The cod should be cut into small pieces or torn. For this recipe, you can either desalt the cod yourself or opt for pre-desalted frozen cod, which should be thawed in advance by placing it in the refrigerator.Bechamel Sauce: A classic bechamel sauce recipe is ideal for this dish.Heavy Cream: For this dish, opt for cream with a fat content of no less than 30%.Fried Potatoes: Prepare potatoes using the conventional frying method. Keep in mind that the finer the cut, the more delightful the outcome.
Ingredients
Instructions
Notes
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