Salt Cod Pie (Empadão de Bacalhau)
Ingredients
- 125 grams instant mashed potatoes
- 400 grams soaked salt cod, fresh cod, shredded cod
- 2 cloves garlic (peeled)
- 1 onion (any type of onion)
- 1 leek (OPTIONAL)
- 1 red pepper (OPTIONAL)
- 1 bay leaf
- Olive Oil
- Salt and Pepper (ACCORDING TO TASTE)
- 1 egg (beaten for brushing top of pie)
- 10+ Black Olives (pitted and placed on top of pie)
Instructions
- Preheat the oven to 180ºC.
- [SKIP THIS STEP if using fresh Cod or pre-packaged shredded Salt Cod] Place a pan of water on the stove. As soon as the water starts to boil, add the cod and reduce the heat. Let it cook on low heat for about 8 minutes. Remove the cod and let it cool.
- Cut the onion and leek into thin slices, the red bell pepper into strips and chop the garlic.
- [SKIP THIS STEP if using fresh Cod or pre-packaged shredded Salt Cod] Meanwhile, clean the cod, removing the skin and bones and shred it.
- Sauté the onion and garlic in olive oil until the onion becomes translucent. Add the leek, red bell pepper and bay leaf and cook over low heat for about 7 minutes. Add the shredded cod, season to taste with salt and pepper and cook for another 3 minutes, mixing everything gently.
- Prepare the instant mashed potatoes following the instructions on the packaging.
- Place half of the mashed potatoes in a baking dish. Then cover with the cod preparation and finish with another layer with the remaining puree.
- Brush the top of the cod pie with the beaten egg, make some lines on the top with the help of a fork, place the olives on top of the puree and bake for about 20 minutes or until golden.
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