Sunday Flavors

BALONA GOMES CODFISH

Bacalhau (the Portuguese word for dried and salted codfish) can be considered the iconic ingredient of Portuguese cuisine. There are said to be over 1000 recipes in Portugal alone to cook it. Therefore I think nobody will complain if I add one more recipe to that vast portfolio of codfish dishes.
This one is a composition of 3 layers, first with sauté mushrooms and vegetables, second with codfish flakes in garlic and olive oil and third with asparagus and potatoes purée.
My original idea includes watercress in the first layer. But, as a seasonal vegetable, we can’t find it every time. So, be creative and adapt this first layer to you taste.
Please read the full recipe first. To prepare the dried codfish flakes, you need to rinse it previously. To layer your serving portions, you need some round pillar moulds. If you don’t have it, use foil or simply cut the bottom of a paper glass to do your own moulds.

YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of dried and salted codfish;
200 ml / 7 ¼ fl oz of olive oil
4 garlic cloves, chopped;
2 bay leaves;
1 teaspoon of paprika;
200 ml / 7 ¼ fl oz of white wine;
300 gr / 10 ½ oz of fresh Shimeji mushrooms;
200 gr / 7 ¼ oz of fresh vegetables (cabbage, watercress, green beans are good options);
500 gr / 1 lb and 1 ½ oz of potatoes, peeled;
300 gr / 10 ½ oz of fresh asparagus;
2 egg yolks;
Salt;
Freshly ground pepper;
Sprinkle of grounded nutmeg;
1 tablespoon of fresh flat leave parsley, chopped;
Asparagus tops or olives to garnish.
Dried oregano to garnish;

METHOD:
1st LAYER
In a saucepan, heat 100 ml / 3 ½ fl oz of olive oil, 2 chopped garlic cloves, 1 bay leaf, salt and pepper. Add pre-washed mushrooms and vegetables of your choice (I prefer watercress) and sauté for 5 minutes;
Add 100 ml / 3 ½ fl oz of white wine and sauté a few minutes more to concentrate the flavor and evaporate the alcohol;
Add chopped parsley and stir;
Cut the heat, remove bay leaf and reserve in a warm place;
2nd LAYER
Rinse the codfish very well and leave it in cold water (in the refrigerator) for at least 12 hours, if a thin cut, or 24 hours, if thick, changing the water several times to reduce the saltiness of the fish;
After soaking, drain and boil the codfish in water for 10 minutes (just to flake it easily). Drain and cool;
Discard skin and bones and flake it roughly (I like to get good size flakes);
In a saucepan, heat 100 ml / 3 ½ fl oz of olive oil, 2 chopped garlic cloves, 1 bay leaf, paprika and sauté codfish flakes for 5 minutes;
Drizzle in 100 ml / 3 ½ fl oz of white wine and sauté a few minutes more to evaporate the alcohol;
Cut the heat, remove bay leaf and reserve in a warm place;
3rd LAYER
In salty water, boil peeled potatoes and asparagus (remove bottoms and hard skin);
After boiled, drain very well and smash everything into a puree consistence;
Over low heat, add eggs yolks whisked with salt, pepper, a sprinkle of nutmeg and cook for about 3 to 5 minutes, getting a consistent puree;
SERVING
Warm up all the ingredients before layer it;
Layer everything using round pillar moulds;
Garnish with some asparagus tops or olives and sprinkle with dried oregano;