Cod Fish Fricassee: A Delicious Dish for Family Lunches

Looking for a special lunch idea? This creamy cod fish fricassee is the perfect choice! With a touch of sophistication and an incredible flavor profile, this recipe is ideal for special occasions like holiday gatherings or Easter. You will learn how to make this delicious cod fish fricassee step-by-step, along with expert tips to ensure success in your kitchen.

Ingredients for Cod Fish Fricassee:

• Extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• Assorted bell peppers (red, yellow, and green), diced
• 2.2 lbs (1 kg) salt cod (bacalhau), soaked and shredded
• Fresh parsley and scallions, chopped
• 4 cups (1 liter) whole milk
• 3 tablespoons all-purpose flour
• 3.5 oz (100g) Brazilian requeijão (or cream cheese)
• Nutmeg, to taste
• Black pepper, to taste
• Olives (green or black)
• 10 oz (300g) shredded Mozzarella cheese
• Cherry tomatoes (optional)
• Potato sticks (Shoestring potatoes)

How to Prepare the Cod Fish Fricassee:

1. In a large pan, heat the olive oil and sauté half of the onion and all the minced garlic until fragrant and golden.
2. Add the diced bell peppers and sauté with the onion and garlic.
3. Add the prepared (soaked and shredded) cod and fresh herbs to taste.
4. Cook until the cod is well combined with the sautéed vegetables. Set aside.
5. In a blender, combine the canned corn (liquid drained), milk, and flour. Blend until smooth.
6. In a separate saucepan, heat a drizzle of olive oil and sauté the remaining onion until golden.
7. Pour the corn cream into the saucepan and cook over medium heat until it thickens.
8. Stir in the requeijão (or cream cheese) until smooth and well incorporated.
9. Season with nutmeg, black pepper, olives, and fresh herbs to taste. Taste and adjust salt if necessary.
10. In a baking dish, spread half of the shredded cheese and add some cherry tomatoes (if using).
11. Pour the creamy sauce over the cheese, then top with the remaining cheese.
12. Bake in a preheated oven at 400°F (200°C) for about 15 minutes, or until the cheese is melted and lightly golden.
13. Finish by topping with potato sticks for that signature crunch.

Expert Tip:

The secret to a perfect cod fricassee is proper desalinization. This process is essential to remove excess salt and bring out the fish’s natural flavor. Follow these steps:

1. Cut the cod into manageable pieces and rinse thoroughly under cold running water.
2. Place the fish in a large bowl, cover with cold water, and refrigerate.
3. Change the water every 8 hours. Depending on the thickness of the fish, this process can take between 24 to 72 hours.
4. Once desalinized, the cod is ready to be shredded and cleaned of any remaining bones.

Another tip: adjust the milk in the corn cream to your preference. Less milk will result in a thicker, richer sauce; more milk will make it lighter.

Prep Time: Including desalinization (active time varies) and cooking, allow about 1 hour for the final assembly and baking.

Servings: This recipe makes 6 generous portions, perfect for family lunches or special celebrations.

A Bit of History:

Salted cod has been a staple in European cuisines, particularly in Portugal and Spain, for centuries. Because cod is a cold-water fish found in the North Atlantic, salting and drying were the traditional methods developed to preserve the catch for year-round consumption.

Today, cod is prized for its versatility. Its firm texture and mild flavor pair perfectly with this creamy corn sauce and melted cheese. Enjoy this culinary gem at your next family gathering!