Bacalao con Patatas y Bechamel | Receta de Cocina en Familia

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod offers a lighter option, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Non-alcoholic wine retains flavor without alcohol, while vinegar is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes provide more nutrients, while yams are often less expensive.

Prepare the bacalao by desalting it if not already done.

Peel and cut the patatas into slices or cubes.

Boil the patatas until tender, then drain.

In a pan, heat some aceite and sauté the ajo until fragrant.

Add the bacalao to the pan and cook until done.

In a separate pot, prepare the bechamel sauce by melting butter, adding harina, and gradually whisking in leche until thickened. Season with sal and pimienta.

Combine the bacalao and patatas, then pour the bechamel sauce over the top.

Cooking Techniques

Spice Level:

Allergens