Codfish & Mashed Potatoes Casserole

Para versão Portuguesa clique aqui: “Bacalhau à Zé do Pipo”

Another traditional Portuguese dish made with codfish. Apparently there are as many recipes for codfish as days in a year. Maybe. This codfish casserole created by a gentleman here in Porto, has mayonnaise which is not traditionally used in Portuguese cuisine. But that element gives the dish a richness and flavour that is much appreciated.

2 codfish fillets

Milk (enough to cook fish)

2 onions, medium size

2 garlic cloves

1 bay leaf

4 tbsp “Mayonnaise” (click here for recipe or check blog archive)

Olive oil

¼ cup white wine

Salt and pepper to taste

8 medium sized potatoes
2 tbsp butter

Cook the potatoes in water seasoned with salt. Cook the codfish in enough milk just to cover the fish for about 10 minutes. Do not discard milk, use it to make the mashed potatoes. Mash the potatoes, add butter and enough milk to make soft, thick mashed potatoes. 

Slice onions and chop garlic. Fry them in olive oil along with the bay leaf about 10 minutes until they become transparent, not brown. Add the wine and let simmer for an extra 5 minutes.

Pre-heat oven at 200º.

Remove the larger bones from the fish and lay the fish in an oven-proof tray. Cover the fish with the onions. Spread mayonnaise on top and surround with the mashed potatoes. Place in the oven for about 20 minutes until potatoes and mayonnaise start to brown.

Codfish in Cream Sauce

Para versão Portuguesa clique aqui: “Bacalhau com Natas”

4 codfish fillets, about 630g after removing bones and skin

1300g potatoes, peeled

2 onions, finely chopped

3 cloves garlic finely chopped

1 bay leaf

50g/ ¼ cup olive oil

Salt to taste

600g/2 ½ cups “Bechamel Sauce” (click for recipe or check blog archive). Double recipe with changes mentioned below

400ml heavy cream

2 tbsp lemon juice (about half a lemon)

1 tbsp mustard

Breadcrumbs for topping

Cut the potatoes into small cubes. Fry in hot oil taking care not to let them brown, just cooked through. Drain on paper towels, season with salt and set aside. Place codfish in a pan with cold water and place on high heat. When it begins to boil, reduce heat to low and let cook for 5 minutes. Remove from water (do not discard) and when cool enough to handle, remove skin and bones and break flesh into small pieces. Set aside. Make the Bechamel Sauce by doubling the recipe. Replace 1 cup milk with 1 cup liquid where codfish was cooked and add heavy cream, lemon juice and mustard. (The doubled recipe would take 2 cups milk, here it will take 1 cup milk and 1 cup liquid where codfish was cooked). Set aside. Pre-heat oven to 200ºC. Fry the onion, garlic and bay leaf in the olive oil until onion is tender. Add the codfish and stir, letting it cook for 5 minutes. Add the fried potatoes and mix well. Add in approximately ⅔ of the sauce to the codfish mixture and stir.

Place mixture into an oven-proof dish lined with butter, spread remaining bechamel on top and sprinkle with breadcrumbs. Place in the oven for about 30 minutes until golden. Serve with a fresh green salad.