Our own homemade bacalao


A tasty and rich dish of dried cod, potatoes, onions and cream. Can be served both gratinated or as a casserole.
Print Recipe
Servings
4 people
Servings
4 people
A tasty and rich dish of dried cod, potatoes, onions and cream. Can be served both gratinated or as a casserole.
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
  • 4 pieces Clipfish Brødr. Remø's“ready-to-cook”; desalted, without skin and bones.
  • 2 dl Cream
  • 600 g Potatoes
  • 1,5 dl Oliven oil
  • 1 piece Onion
  • 1 piece Bay leaf
  • 150 g Cheese
  • 3 clove garlic
Servings: people
Instructions
  1. Cut the onion and garlic into pieces. Boil in a pan with olive oil and bay leaf for about 15-20min. Watch the heat so it does not get burned.
  2. Boil potatoes and fish separately for about 10 minutes. Cut then into chunks.
  3. Mix dried fish and potatoes with onions and oil. Make sure not to mash the fish.
  4. Pour into a casserole dish and add the cream. Season with salt and pepper.
  5. Top with cheese and bake at 180 degrees for about 20 minutes.
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