John Myers
Bacalao with Mushrooms in Cream Sauce
The perfect bacalao with mushrooms in cream sauce recipe with a picture and simple step-by-step instructions.
- 400 g Bacalao without skin and bones = dried and salted cod
- 200 g Mushrooms fresh, in season, cleaned, sliced
- 2 Pc. Garlic cloves chopped
- 100 ml Fish stock
- 200 ml Cream
- Salt
- Black pepper from the mill
- Extra virgin olive oil
- Soak the bacalao in cold water for 48 hours. Change the water every 8 hours.
- Pat the fillets dry and fry them briefly on both sides in two tablespoons of olive oil. Pour in a little olive oil and fry the mushrooms in it. Fold in the garlic. Deglaze with the fish stock and allow to reduce. Pour in the cream and reduce to a creamy consistency. Season with salt and pepper.
- Put the fish fillets in the sauce and cook in a preheated oven at 150 degrees for about 12 minutes. The fish should still be translucent. Arrange and serve with a baguette. As a tapa there is enough for 6 – 8 people.
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