in Portugal

Timbale de Bacalhau

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 600 g fish (stockfish)
  • 150 ml olive oil
  • 2 garlic cloves
  • 2 large onions
  • 2 eggs, hard boiled
  • olives
  • margarine
  • 1 bunch of parsley
  • pepper, to taste
  • 1 egg(s)
  • Breadcrumbs

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Stockfish casserole

Soak the stockfish in cold water the day before. Cook the fish, then remove the skin and bones. Slice the onions and sauté them in olive oil with the chopped garlic cloves. Add the stockfish, bay leaves, chopped parsley, olives, and sliced ​​boiled eggs. Bring to a simmer over low heat. Mash the boiled potatoes. Grease an ovenproof dish with margarine. Cover the bottom of the dish with the mashed potatoes, layer the fish on top, and then cover with mashed potatoes. Brush with beaten egg and sprinkle with breadcrumbs. Place in the oven at 200°C for 20 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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