Bacalao Recipe

Name: Bacalao
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: 1 pound salt cod fillets; 1/2 medium yellow onion, chopped; 2 garlic cloves, minced; 2 celery stalks, chopped; 1 bay leaf; 1/2 cup dry white wine; 1 pound Russet potatoes, peeled and chopped; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1 teaspoon white truffle oil; water, as needed (for soaking and cooking); salt, to taste; pepper, to taste; 1 baguette; olive oil, as needed; minced garlic, as needed (for crostini)

Experience the rich, melt-in-your-mouth flavor of this elegant Bacalao recipe! Unlike salty versions, our preparation highlights the delicate cod with a creamy potato purée, infused with truffle oil and served atop crispy garlic crostini. Inspired by Zuzu's acclaimed appetizer, this recipe is perfect for a sophisticated dinner party or a special occasion. Easily adaptable for two as an appetizer or scaled up for a larger meal, it pairs beautifully with soup and salad. Prepare to impress!

Prep Time 60 mins

Cook Time 75 mins

Calories 1101.5 kcal

Protein 222g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bacalao

1 pound salt cod fillets
1/2 medium yellow onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
1 bay leaf
1/2 cup dry white wine
1 pound Russet potatoes, peeled and chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon white truffle oil
water, as needed (for soaking and cooking)
salt, to taste
pepper, to taste
1 baguette
olive oil, as needed
minced garlic, as needed (for crostini)

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How to Make Bacalao

Soak 1 pound salt cod fillets overnight in cold water. Change the water twice.
Remove the cod, rinse thoroughly, and gently flake, removing any bones or skin.
In a medium saucepan, combine the flaked cod, 1/2 medium chopped onion, 2 cloves minced garlic, 2 celery stalks (chopped), 1 bay leaf, and 1/2 cup dry white wine. Cover with 2 cups cold water.
Bring to a boil, then reduce heat and simmer for 15 minutes.
While the cod simmers, peel and chop 1 pound potatoes. Place in a separate saucepan, cover with cold water, and simmer until tender (about 15-20 minutes). Drain and either mash lightly or pass through a ricer.
In a small saucepan, melt 2 tablespoons butter with 1/2 cup heavy cream. Set aside.
Gently flake the cooked cod and place it in a food processor. Add the cream mixture and pulse until just combined, being careful not to over-process.
Transfer the cod mixture to a bowl. Add the mashed potatoes and 1 teaspoon truffle oil. Gently combine using a rubber spatula or spoon.
Season with salt and pepper to taste.
For the crostini: Slice a baguette into 1/2-inch thick slices. Brush with olive oil and minced garlic. Toast until golden brown and crispy.
Spoon the Bacalao mixture into oven-safe ramekins or a small baking dish. Broil for 2-3 minutes, or until lightly browned.
Serve the Bacalao immediately, topped with the garlic crostini.

Nutrition Information (Approximate per serving)

Sodium

500 g

Sugar

12g

Fat

145g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Appetizers Side Dishes Potatoes Seafood Vegetables American Spanish European Potluck Dinner Party Fish Dietary Pacific Northwest High Protein Low Carb High In Something Low In Something Saltwater Fish Cod Onions Taste Mood Savory To Go Number Of Servings 4 Hours Or Less