food for thought

by michelle

salt cod (bacalhau, bacalao, morue, baccalà)

with one comment

It’s said that the Portuguese have 1000 recipes for bacalhau. Here’s a traditional one with potatoes and onions that’s worth the planning.

salt-cod-casserole-with-potatoes-and-onions

Before using salt cod it must be soaked. If it’s wet-salted then soaking for one day with a couple of changes of water will be enough. If it’s dried salted cod then it must be soaked for two or more days, changing the water 3 times every day. When ready to cook, cover the cod with a mixture of cold water and milk and bring to the boil. Allow it to cook for a few minutes. salt-cod-with-potatoes-and-onionsDiscard the liquid and flake the cod, removing any bones or skin, then set aside. Peel and thinly slice 3 or 4 large potatoes and steam them until just cooked before removing them from the heat. Fry 3 large sliced onions and  4 cloves of finely diced garlic in olive oil until they soften then set aside. Hard-boil 3 eggs. Oil a casserole dish with olive oil and place a third of the  sliced potatoes over the bottom. Spread half of the flaked fish then half of the fried onions over the potatoes. Repeat this again and top with a final layer of potatoes. Pour 120ml (4 fl oz) of olive oil over the top and bake in a moderate oven until the  potatoes begin to colour. Slice the eggs and arrange over the top. Scatter with black olives and return to the oven for 5 minutes. Garnish with chopped fresh parsley.

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One Response

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  1. Looks lovely to eat.

    LFFL

    September 1, 2013 at 12:02 pm


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