Posted on in Seafood Recipes

Delicious Baked Wedding Cod Recipe

Delicious baked wedding cod recipe (receita de bacalhau do casamento), a traditional dish of baked salted cod with creamy béchamel, onions, and potato chips.
5 out of 5 with 1 ratings
Views: 1018

Preparation time 20 min
Cooking Time1 h
Ready In1 h 20 min
Level of DifficultyEasy
Servings4

Ingredients

1.1 lbs (500 g) soaked and shredded salt cod2 medium onions1 drizzle of olive oil1 garlic clove3.5 oz (100 g) shredded flamengo cheese (or mild cheddar/Monterey Jack as a substitute)Shred the cod into small pieces using your hands.2 packs of straw potato chips (approx. 5 oz or 140 g each)3.5 oz (50 g) butter (about 3.5 tablespoons)2 heaping tablespoons of flour3 1/2 cups (800 ml) milkSalt, pepper, and nutmeg to taste
1.1 lbs (500 g) soaked and shredded salt cod2 medium onions1 drizzle of olive oil1 garlic clove3.5 oz (100 g) shredded flamengo cheese (or mild cheddar/Monterey Jack as a substitute)Shred the cod into small pieces using your hands.2 packs of straw potato chips (approx. 5 oz or 140 g each)3.5 oz (50 g) butter (about 3.5 tablespoons)2 heaping tablespoons of flour3 1/2 cups (800 ml) milkSalt, pepper, and nutmeg to taste
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Preparation

  1. Slice the onions into rings.
  2. In a pan, add a drizzle of olive oil and place over low heat.
  3. Add the sliced onions and finely chopped garlic, cooking gently for about 5 minutes until the onion softens and becomes translucent.
  4. Add the shredded cod to the onion mixture and cook over low heat for 3 to 4 minutes until the cod is fully cooked.
  5. Then, add the straw potato chips, stirring well to incorporate.
  6. Turn off the heat, allowing the chips to soften.
  7. In a separate pan, melt the butter over medium heat.
  8. Once melted, add the flour, stirring constantly until it forms a paste.
  9. Gradually pour in the warmed milk while whisking continuously to prevent lumps.
  10. Continue whisking until you achieve a smooth and velvety sauce.
  11. Season with salt, pepper, and nutmeg to taste.
  12. If any lumps form, use an immersion blender to smooth them out.
  13. Turn the heat back on for the cod mixture, stir to warm it evenly, and then turn off the heat again.
  14. Stir most of the béchamel sauce into the cod mixture, reserving a bit to cover the top later.
  15. Pour the cod mixture into an ovenproof dish, spreading it out evenly.
  16. Cover with the remaining béchamel sauce and sprinkle the shredded cheese over the top.
  17. Preheat the oven to 430°F (220°C).
  18. Bake for about 30 minutes, or until the cheese is golden and bubbling.
  19. Serve immediately, garnished as desired.

Recipe & Photo Credit: Receitas do Mundo

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