Description
Bacalhau à Elizabeth is a comforting Brazilian dish featuring salted cod, garlic, and olives, smothered in fluffy mashed potatoes with melted cheese, perfect for holiday gatherings.
Ingredients
Units
Scale
- 1.8 to 2kg of good quality bacalhau or salted cod
- 10 cloves of garlic, sliced
- 125 ml (1/2 cup) of good quality olive oil
- 100g (1/2 cup) black olives, pits removed
- 125 ml (1/2 cup) of dry white wine
- 1 1/2 kg potatoes, peeled and cubed
- 200g (7 oz) of cheese, cubed (such as mozzarella or a similar melting cheese)
- Salt and pepper to taste
- Milk, for soaking
- Rice, for serving
Instructions
- Soak the pieces of bacalhau skin side up, changing the water three times during a period of 24 hours to remove excess salt.
- Rinse the bacalhau and let it soak in milk for another 24 hours to further reduce saltiness and enhance flavor.
- Rinse the bacalhau again and pat dry with paper towels.
- Preheat your oven to 180°C (350°F).
- In a large pot, boil the potatoes in salted water until tender, about 20 minutes. Drain and mash them until smooth. Season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden brown and fragrant, about 2 minutes.
- Add the bacalhau pieces to the skillet and cook for 5-7 minutes, turning occasionally, until they are opaque and flake easily with a fork.
- Add the black olives and white wine to the skillet, stirring gently to combine. Cook for another 2-3 minutes until the wine has reduced slightly.
- Transfer the bacalhau mixture to a large casserole dish, spreading it evenly across the bottom.
- Layer the mashed potatoes over the bacalhau mixture, smoothing the top with a spatula.
- Press the cheese cubes into the mashed potatoes, distributing them evenly throughout.
- Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- Let the dish rest for 10 minutes before serving. Serve with rice on the side.
Notes
- To save time, prepare the mashed potatoes and soak the bacalhau a day ahead.
- Serve with rice for an authentic Brazilian experience.
- This dish can be made ahead and reheated, making it ideal for holiday gatherings.
- Adjust salt levels based on the saltiness of the bacalhau after soaking.
- Prep Time: 48 hours
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 20
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
- Cholesterol: 60