Bacalhau à Elizabeth - Portuguese Cod with Mashed Potatoes
A sophisticated Portuguese comfort dish featuring salt cod layered with garlic-infused olive oil, black olives, and white wine, then topped with cheese-enriched mashed potatoes and mayonnaise. This make-ahead casserole requires advance planning for soaking the bacalhau but rewards with rich, complex flavors. Perfect for special occasions or when entertaining, as it can be assembled up to three days before baking. The golden-topped result pairs beautifully with rice made from the cod's cooking liquid, creating an elegant meal that showcases traditional Portuguese techniques with a refined presentation.
Ingredients
- 4 lb bacalhau, good quality salted codfresh cod fillets1:1note:reduce soaking time significantlyadds fish
conf:3
- 4 ½ lb bacalhau, good quality salted cod (alternative amount)fresh cod fillets1:1note:reduce soaking time significantlyadds fish
conf:3
- 10 cloves garlic, cut into slices
- 8 ½ tbsp olive oil, good quality
- 3 ½ oz black olives, pits removed
- 8 ½ tbsp dry white wine
- 1 ¼ cups mozzarella cheese, cut into small cubes
- 7 ½ lb potatoes
- 9 tbsp butter
- 8 ½ tbsp mayonnaise
Instructions
- 1
Soak bacalhau pieces skin side up, changing water three times over 24 hours
- 2
Rinse bacalhau and soak in milk for another 24 hours
- 3
Rinse bacalhau again and place in pan with water
- 4
Bring just to a boil then immediately shut off heat
- 5
Drain and reserve cooking water for rice
- 6
Remove skin and visible bones, breaking into smaller pieces without shredding
- 7
Place bacalhau pieces in large casserole dish
- 8
Peel and cook potatoes, then puree with milk and butter to make mashed potatoes
- 9
Brown garlic slices in olive oil
- 10
Layer browned garlic and all olive oil over bacalhau pieces
- 11
Layer pitted olives over bacalhau
- 12
Pour wine over bacalhau
- 13
Mix cheese cubes into mashed potatoes and spread over bacalhau
- 14
Spread thin layer of mayonnaise over mashed potatoes
- 15
Bake at medium heat until heated through and top is golden
- 16
Serve with rice made from reserved bacalhau water
Tips
Reserve the bacalhau cooking water to make flavorful rice as an accompaniment to the dish
The dish can be assembled completely and refrigerated for up to three days before the final baking step
Ensure the bacalhau just reaches boiling point but doesn't actually boil to prevent the fish from becoming tough
Good to Know
Refrigerate assembled casserole up to 3 days before final baking
Can be fully assembled 3 days in advance, add mayonnaise layer before baking
Serve hot with rice made from reserved bacalhau cooking water
Common Mistakes
Don't let bacalhau actually boil to avoid tough, rubbery texture
Don't skip the milk soaking step as it further removes salt and softens the fish
Substitutions
conf:3
FAQ
Can I use fresh cod instead of salted bacalhau?
Yes, but you'll miss the traditional flavor and texture. If using fresh cod, skip the soaking steps and reduce salt in the recipe accordingly.
How long can the assembled dish stay in the refrigerator?
The fully assembled casserole can be stored in the refrigerator for up to three days before the final baking step.
What if I can't find bacalhau at my local store?
Look for it in Portuguese, Spanish, or Italian specialty stores, or order online. Some fish markets can also special order salted cod for you.