Vegan Bacalhau com Batatas

This veganized version of tradition Portuguese dish was the first thing i had to try when discovering the Revo Blanco Filet inspired by Black Cod (I am not sponsored or affiliated). I would only recommend giving this recipe a try if you have access to such a fish substitute mimicking cod. This recipe was put together based on the google translated Bacalhau com Batatas recipe of tuganacozinha.com, pt.petitchef.com, tudogostoso.com.br and gardeninthekitchen.com

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel potatoes and cut into 1cm cubes, heat a non-stick pan to medium heat, add olive oil and fry potato cubes for 5 min, stirring frequently and not letting them brown too much. When done add a pinch of salt and set aside.

Step 2

Thinly slice the onion, roughly chop the leek and finely dice the garlic. Fry them in the non-stick pan for 5 min, then add the cod to the pan by tearing it into 0,5cm flakes. Continue stirring for 5 min.

Step 3

In a small baking dish (20x14x6cm) place half of the fried potato cubes on the bottom, then all of the cod and veggies on top and the rest of the potatoes on top of that.

Step 4

Add the cooking cream, mustard, chopped parsley, nutmeg and some ground black pepper to the pan and heat it up lightly and stir until the mustard is well incorporated. Then pour it in the baking dish, making sure it spreads well and covers everything inside. Add the cheese and whole black olives on top.

Step 5

Cook in a 180° oven for 20 min or until the cheese is golden.