Bacalao

60 minutes Prep: 30 minutes Cook: 30 minutes

464 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	pounds	salt cod	soaked
2	large	onions	sliced
6	tablespoons	butter
1	each	garlic clove	minced
3	large	potatoes
2	tablespoons	bread crumbs
10	each	green olives	pitted
10	each	black olives
4	large	eggs	hard-cooked
1/2	cup	parsley leaves	fresh, chopped
1	x	wine vinegar
1	x	olive oil
1	x	black pepper

Directions

Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.

Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces.

Saute the onions in half the butter until they are tender and golden. Add the barlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water; then remove skins.

Drain and slice into 1/4" pieces.

Preheat oven to 350 F. Grease a 1-1/2 quart casserole with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper, and repeat layering. Sprinkle bread crumbs over the top layer.

Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish with olives and eggs, and sprinkle with parsley. Serve with wine vinegar and oil in cruets and pepper on the side.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 384g

Amount per Serving

Calories 464 44% of calories from fat

	% Daily Value*
Total Fat 23.0g	35%
Saturated Fat 12.0g	62%
Trans Fat 0.0g
Cholesterol 257mg	86%
Sodium 235mg	10%
Total Carbohydrate 56.0g	19%
Dietary Fiber 6.0g	23%
Sugars 6.0g
Protein 12.0g	24%

Vitamin A	28%		Vitamin C	55%
Calcium	9%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Sourdough

Last Recipes Viewed

Recipe Bite

Holiday Dip Showmanship

by Recipe Help Center

Tips for presenting a holiday dip with class....

Member Review

Black Bean Chili

With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.

Reviewed by 1fungirl