adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Maria's Portuguese Bacalau
0 Likes
Prep Time:
1500 minutes
Cook Time:
60 minutes
Total Time:
1560 minutes
Authentic Portuguese salted cod dish, perfect for parties. Plan ahead for soaking cod 24 hours.
Ingredients:
  • 2 pounds dried salted cod fish
  • 4 Yukon Gold potatoes
  • 3 tablespoons butter
  • 2 yellow onions, thinly sliced
  • 2 cloves garlic, chopped, divided
  • 0.5 cup chopped fresh parsley, divided
  • 0.75 cup olive oil
  • 1.5 teaspoons red pepper flakes
  • freshly ground pepper to taste
  • 4 hard cooked eggs, chopped
  • 10 pitted green olives
  • 10 pitted black olives
Instructions:
  • Submerge the dried salted cod in cold water for 24 hours, remembering to replace the water periodically.
  • In a large pot, bring water to a boil. Add the soaked cod and cook for about 5 minutes until it flakes easily with a fork. Remove cod from water, saving the water for cooking the potatoes. Remove skin and bones from cod, then flake the meat with a fork into pieces. Transfer the flaked fish to a large bowl.
  • Combine olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper in a small bowl. Drizzle the mixture over the fish and gently toss to evenly coat.
  • Preheat the oven to 350 degrees F (175 degrees C). Boil the potatoes until tender for about 20 minutes. Drain, cool, peel, and slice into 1/4 inch pieces.
  • After the potatoes are cooking, melt the butter in a large skillet over medium heat. Saute the onions until golden and caramelized, then stir in one clove of garlic. Set aside.
  • Begin by creating a tantalizing base with half of the potato slices in an 8x11 inch greased baking dish. Top it off with layers of cod and onions, repeating this appetizing sequence and finishing with a sprinkle of onions on top.
  • Bake for 15 minutes in the preheated oven until lightly browned. Top with green and black olives, hard-cooked eggs, and sprinkle with the remaining parsley before serving.

Similar Recipes