Warm Bacalao on a bed of potato and onion with black olives and oranges


For 4 persons

For the bacalao you will need:

  • 4 pieces of best-quality bacalao, 125 grs each
  • 150 ml extra virgin olive oil

For the onion and potato purée you will need:

  • 500 grs of peeled potatoes
  • 500 grs of peeled onion
  • 125 grs butter
  • 150 grs dairy cream
  • salt

For the black olives you will need:

  • 150 grs black olives, pitted
  • 75 grs coarse (country) bread crumbs

For the stewed orange peel you will need:

  • 1 large orange
  • 200 ml water
  • 100 grs sugar
  • 50 grs glucose

In addition you will need:

  • 4 bags for vacuum cooking
  • fresh chives, minced


The bacalao:

Put the bacalao loins with the olive oil into the special vacuum-cooking bags. Put each into the (thermostatic) cooker at 50°C and cook for 12 minutes. It is important to put the bacalao into the bags and cook it only just before serving.

The onion and potato purée:

Cook the roughly chopped potatoes in plenty of salted water. Drain and set aside.

Cut the onion into fine strips and simmer in butter with a pinch of salt over a low flame for 1 hour without the onion taking colour.

Drain off the cooking juices and put into a (Thermomix) food processor/ blender with the dairy cream for 5 minutes. Add the potatoes little by little and beat to a smooth and homogeneous purée.
Adjust the seasoning. Set aside.

The black olives:

Dry the olives in a 60°C warm oven for 4 to 5 hours.
Mince them in the food processor with the breadcrumbs.
Roast the resulting olive crumbs in the oven at 85°C for 1 hour.

The stewed orange peel:

Cut the orange peel into fine strips.
Scald the peel starting from cold water 3 times.
In a casserole, bring to a boil the water, the sugar and the glucose.
When this boils, add the orange peel and cook until the syrup reaches 110°C (thread point).

Finishing touches and presentation

Take the loins of bacalao out of the cooking bags and drain them on a dishcloth (if you wish, you can keep the oil for future preparations, pil-pil, mayonnaise, creams, etc.). Serve the bacalao immediately on top of the onion and potato (Parmentier) purée with a spoonful of roasted olives, the stewed orange peel and the minced chives.