Bacalao Gratinado con Ali Oli

Delight in the rich flavors of Spain with this Bacalao Gratinado con Ali Oli. This Spanish-style main course combines flaky cod fillets and tender potatoes, topped with a luxurious, homemade aioli gratin. Perfectly baked to a golden brown, it's a dish that promises warmth and comfort.

Ingredients

🥔 1 large potato, par-boiled and thinly sliced
🐟 2 cod fillets, desalted if using salted cod
🌶️ 1-2 teaspoons sweet paprika, generic Spanish-style tin
🌶️ 1/2-1 teaspoon spicy paprika, brand not specified
🧂 Salt, generic brand, blue and white container
🫒 1 cup olive oil, Frantoio varietal
🌻 1 cup sunflower oil, KOKI SOL
🥛 1 cup milk, COVAP "La Leche de Aquí"
🧄 2 cloves garlic
🌿 Fresh parsley sprigs, for aioli and garnish
🍺 Optional: Cruzcampo beer, served in an Estrella Galicia glass

Instructions

1- Prepare Potatoes:

• Par-boil the potato until tender but firm.
• Slice into rounds and arrange slices in a terracotta baking dish.

2- Arrange Cod:

• Place the cod fillets over the potato slices in the dish.

3- Season:

• Generously sprinkle sweet paprika over the potatoes.
• Add a little spicy paprika and salt the cod and potatoes.

4- Initial Bake:

• Preheat oven to 220°C (428°F).
• Bake the potato and cod for 10-12 minutes.

5- Prepare Aioli:

• Combine garlic, olive oil, sunflower oil, milk, and a pinch of salt in a blending container.
• Add a few parsley sprigs.

6- Blend Aioli:

• Use an immersion blender to emulsify into a thick, creamy aioli.

7- Drain Liquid:

• After initial baking, remove excess liquid from the dish if necessary.

8- Top with Aioli:

• Apply a generous aioli layer over the cod and potatoes for even coverage.

9- Final Bake:

• Return to the oven for another 8-10 minutes until the aioli is golden and bubbly.

10- Garnish & Serve:
- Garnish with parsley.
- Serve hot. Pair with a refreshing beer for optimal enjoyment.

Prep Time: 10 minutes
Cook Time: 20-22 minutes
Total Time: 30-32 minutes
Servings: 2
Equipment: Oven (commercial electric), Terracotta baking dish, Immersion blender (handheld), Measuring glasses, Blending container, Pizza peel, Chef’s knife, Cutting board, Serving spoon/fork

Cooking Tips

• Aioli Oil Blend: A 50/50 mix of olive and sunflower oil ensures a balanced, lighter aioli taste.
• Achieving Perfect Aioli: Add more oil if needed for a creamy texture.
• Liquid Management: Proper draining post-initial bake avoids soggy results.

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#ciudaddemontoro

Bacalao Gratinado con Ali Oli