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Pan-Seared Bacalao with Garlic Mashed Potatoes and Steamed Broccoli
Indulge in the rich flavors of the sea with this traditional Spanish-inspired dish, featuring tender pan-seared bacalao, creamy garlic mashed potatoes, and a burst of steamed broccoli. This recipe is perfect for those who crave a hearty and satisfying meal that's both flavorful and nutritious. Bacalao, also known as dried and salted cod, is a staple in Spanish cuisine and is often served during special occasions. By rehydrating the cod and cooking it to perfection, we're able to bring out its delicate flavors and textures. Paired with the comforting warmth of garlic mashed potatoes and the subtle bitterness of steamed broccoli, this dish is sure to become a new favorite.
Time Cook
30
Level
Intermediate
Calories
540
Allergens
Fish, Dairy, Gluten
Ingredients
4 fillets
Bacalao
120 Calories
3 cloves
Garlic
10 Calories
2 cups
Mashed Potatoes
150 Calories
1 head
Broccoli
55 Calories
2 tablespoons
Olive Oil
190 Calories
1 tablespoon
Lemon Juice
5 Calories
1/4 cup
Parsley
10 Calories
to taste
Salt and Pepper
0 Calories
Step-by-Step Instructions
1
Rinse the bacalao fillets under cold water and pat them dry with paper towels. Soak the fillets in cold water for at least 24 hours, changing the water several times to remove excess salt.
2
Drain the soaked bacalao and cut it into smaller pieces. Season with salt and pepper to taste.
3
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4
Add the bacalao pieces to the skillet and cook for 3-4 minutes on each side, until golden brown and cooked through.
5
While the bacalao is cooking, prepare the garlic mashed potatoes according to your preference. Boil the potatoes until tender, then mash with butter, milk, and roasted garlic.
6
Steam the broccoli until tender, about 3-5 minutes. Season with salt and pepper to taste.
7
To serve, place a fillet of pan-seared bacalao on top of a bed of garlic mashed potatoes. Garnish with steamed broccoli and a sprinkle of chopped parsley. Drizzle with olive oil and lemon juice to finish.
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