Creamy Codfish Casserole

Ingredients

• 500g (1.1 lb) codfish fillets, soaked and deboned 500g (1.1 lb) codfish fillets, soaked and deboned
• 500g (1.1 lb) potatoes, peeled and thinly sliced 500g (1.1 lb) potatoes, peeled and thinly sliced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 100g (3.5 oz) grated cheese (such as Gruyere or Parmesan) 100g (3.5 oz) grated cheese (such as Gruyere or Parmesan)
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, bring water to a boil and add the soaked codfish fillets. Cook for 10 minutes or until the fish is tender. Drain and let it cool slightly, then flake the fish into small pieces.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent and fragrant.
4. 4.
   Add the flaked codfish to the pan and stir gently to combine with the onions and garlic.
5. 5.
   In a greased baking dish, layer half of the sliced potatoes. Season with salt, pepper, and half of the dried thyme.
6. 6.
   Spread the codfish mixture evenly over the potatoes.
7. 7.
   Layer the remaining sliced potatoes on top of the codfish. Season with salt, pepper, and the remaining dried thyme.
8. 8.
   In a small saucepan, heat the heavy cream until warm. Pour the warm cream over the layered potatoes and codfish.
9. 9.
   Sprinkle the grated cheese and paprika over the top.
10. 10.
    Bake in the preheated oven for 30-35 minutes or until the potatoes are tender and the cheese is golden and bubbly.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Codfish — Soaking the codfish in water overnight helps to remove excess salt. Be sure to debone the fish before cooking.
• Potatoes — Slice the potatoes thinly to ensure even cooking throughout the casserole.
• Heavy cream — Warm the cream before pouring it over the casserole to help it blend smoothly with the other ingredients.
• Grated cheese — Opt for a flavorful cheese such as Gruyere or Parmesan to enhance the overall taste of the dish.

Tips & Tricks

• For a twist, add a layer of sautéed spinach or sliced tomatoes between the codfish and potatoes.
• To make the dish more aromatic, sprinkle some chopped fresh parsley or cilantro on top before serving.
• If you prefer a crispier top, broil the casserole for a few minutes after baking.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Serve the Creamy Codfish Casserole with a squeeze of fresh lemon juice for a burst of acidity that cuts through the richness.

Serving advice

Serve the Creamy Codfish Casserole hot, straight from the oven. Garnish with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color. Accompany the dish with a fresh green salad or steamed vegetables to balance the richness of the casserole.

Presentation advice

Present the Creamy Codfish Casserole in the baking dish it was cooked in, allowing the golden and bubbling cheese to be showcased. Serve it family-style, allowing everyone to help themselves to a generous portion. Pair it with rustic bread or Portuguese cornbread for a complete and satisfying meal.