Portuguese Creamy Salt Cod Casserole

Ingredients

• 1.5 lbs Salt cod (bacalhau), dried and salted
• 5 whole Medium russet potatoes
• 1 whole Medium yellow onion
• 1 cup Whole milk
• 3 whole Whole eggs
• 3 tablespoons Extra-virgin olive oil
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• ¼ teaspoon Freshly ground black pepper
• ¼ teaspoon Sea salt
• 1 whole Whole bay leaf
• ¼ cup Fresh flat-leaf parsley, loosely packed

Instructions

1. 1

   Place the 1.5 lbs dried salt cod on a cutting board. Rinse it thoroughly under cold water to remove excess salt, rubbing it gently with your fingers. Transfer it to a large bowl and cover completely with cold water. Refrigerate for 24 hours, changing the water 3 to 4 times throughout the day — this desalts the fish gently while keeping it tender.

2. 2

   After 24 hours, drain the cod and place it in a medium pot. Cover with fresh cold water and add 1 bay leaf. Bring to a gentle simmer over medium heat and cook for 15-20 minutes — the water should barely bubble and the thickest part of the fish should flake easily when prodded with a fork. Do not boil hard or the delicate flesh will shred.

3. 3

   Pour the cod into a fine-mesh strainer and let it cool until you can handle it comfortably. Remove any remaining bones and skin — they should come away easily. Break the cod into bite-sized flakes and set aside in a bowl.

4. 4

   While the cod cools, peel the 5 medium russet potatoes and cut them into 1/2-inch cubes — uniform size ensures even cooking. Place them in a medium pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook for 8-10 minutes until the potatoes are just tender but still hold their shape when pierced with a knife. Drain and set aside.

5. 5

   In a separate heavy-bottomed pot, melt 2 tablespoons unsalted butter over medium heat. Peel and finely dice 1 medium yellow onion into 1/4-inch pieces. Add the onion to the melted butter and sauté for 3-4 minutes, stirring occasionally, until it becomes soft and translucent but does not brown — you want gentle sweetness, not caramelization.

6. 6

   Sprinkle 2 tablespoons all-purpose flour over the softened onion and stir constantly for 1 minute. This cooks out the raw flour taste and creates a roux base. Slowly pour in 1 cup whole milk while whisking continuously to prevent lumps from forming. Keep whisking until the mixture is smooth, then continue cooking for 2-3 minutes over medium heat until the sauce thickens enough to coat the back of a spoon — it should fall off slowly, not run immediately.

7. 7

   Remove the pot from heat and fold in the flaked cod and cooked potato cubes using a rubber spatula. Season with 0.25 teaspoon sea salt and 0.25 teaspoon freshly ground black pepper. Taste and adjust salt carefully — remember the cod was salted, so go slowly. The mixture should taste balanced and gentle, not aggressively seasoned.

8. 8

   Preheat your oven to 375°F (190°C). Lightly brush a 9-by-13-inch baking dish with 1 tablespoon of extra-virgin olive oil, coating the bottom and sides. Pour the cod and potato mixture evenly into the dish and spread it into an even layer with a spatula.

9. 9

   In a small bowl, whisk together 3 whole eggs with a pinch of sea salt and black pepper until the yolks and whites are completely combined and the mixture is pale yellow and frothy, about 1 minute of vigorous whisking. Pour this egg custard evenly over the cod mixture — it will seep down and create a silky, set layer as it bakes. Drizzle the remaining 2 tablespoons extra-virgin olive oil in a thin stream over the top.

10. 10

    Transfer the baking dish to the preheated oven. Bake for 18-20 minutes until the top is set and just beginning to turn golden — a knife inserted into the egg layer should come out clean or with just a few creamy crumbs. The top should look unified and have a light golden hue, not dark or overly firm.

11. 11

    Remove the bacalhau espiritual from the oven and let it rest at room temperature for 3-4 minutes — this allows the custard to firm up slightly and makes it easier to serve. Tear or roughly chop 0.25 cup fresh flat-leaf parsley into irregular pieces. Scatter the parsley over the top and serve directly from the baking dish while still warm, spooning generous portions onto shallow bowls or plates.

Tools you’ll need

• Large bowl for soaking
• Medium pot with lid
• Fine-mesh strainer
• Cutting board
• Chef's knife
• Heavy-bottomed pot (medium)
• Wooden spoon
• Whisk
• Rubber spatula
• 9-by-13-inch baking dish
• Small bowl
• Oven thermometer
• Instant-read thermometer

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