Bacalhau a la Argentina (Baked cod)

Whew – there’s so much red meat in the Argentinian diet, I needed a break!  So when I saw this recipe for cod “Argentinian style”, I thought I’d give it a go.  It is a baked fish casserole of sorts, which I served with white rice and garnished with chopped parsley and basil.  The recipe below would serve two or three with rice and a side salad or vegetable.

Bacalhau a la Argentina
1 lb. cod
1 small onion, sliced into rings
1 bay leaf
1 egg + 1 egg white
1/4 c. olive oil
1 Tbsp. lemon juice
1/8 tsp. red pepper flakes
2 Tbsp. minced parsley
2 Tbsp. Parmesan cheese
1/3 c. bread crumbs
1 Tbsp. butter, melted

Place the cod in a saucepan or saute pan and cover with water, adding the onion and bay leaf.  Cook over low heat for about 30 minutes.  Pull out the fish with a slotted spoon and place it on a paper towel for a few minutes to drain.  Then chop or flake it up into smaller pieces and place it in a small casserole dish that has been sprayed with cooking spray.

Whisk the egg and egg white together, and gradually add the oil while whisking.  Stir in the juice, pepper, parsley, and cheese.  Pour over the fish.  Mix the melted butter with the bread crumbs and sprinkle the moistened crumbs over the fish.  Bake at 350 degrees for 20 minutes, or until set and slightly browned.

Adapted from The Art of South American Cookery


2 responses to “Bacalhau a la Argentina (Baked cod)

  1. Karin, your Argentinian dishes are listed as Vietnamese!

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