How to Make Bacalhau de Regalar (Portuguese Cod Fish Casserole) Episode #7

salted cod

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod provides a lighter option, while pollock is often more affordable.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives offer a similar flavor profile.

Place 2 pounds of salted cod in a bowl of water and leave it overnight with the lid on, no refrigeration needed.

The next day, dump out the water to remove excess salt.

In a medium saucepan, heat olive oil over medium-high heat.

Add 2 large chopped onions and 10 chopped garlic cloves to the saucepan and cook until golden brown or semi-transparent.

Reduce heat to medium and add 3 cans of tomato sauce, pepper for seasoning, and 2-3 bay leaves. Let simmer for about 4 minutes.

Add 2 whole jalapeno peppers to the sauce and stir.

After simmering, add the cod fish to the sauce and stir, cooking for another 8 minutes.

Turn off the heat and prepare the mashed potatoes by heating water, milk, a pinch of salt, and black pepper in a microwave-safe bowl for about 10 minutes.

Add the entire box of mashed potatoes to the heated mixture and stir with an electric whisk on low speed to avoid splattering.

Layer a thin layer of mashed potatoes in a large baking dish (referred to as 'pure rocks').

Remove the whole jalapenos from the sauce and layer the cod mixture over the first layer of mashed potatoes.

Spread the 10 chopped boiled eggs evenly over the cod.

Cover the eggs with another layer of mashed potatoes, spreading evenly.

Use a fork to create designs on the top layer of mashed potatoes.

Brush one beaten egg over the top of the mashed potatoes for color.

Preheat the oven to 400 degrees Fahrenheit.

Bake in the preheated oven for about 20-30 minutes until golden brown, checking at 20 minutes.

Let cool for a few minutes before plating and serving with olives and a side salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens