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Bacalao


Saved in 6 recipe boxes and 2 cookbooks
Bacalao Bacalao Bacalao Bacalao

Definitely felt skeptical before making this dish, not quite sure about both the flavor and the texture. But the result was actually quite outstanding, not fishy at all, very tasty and the texture was pretty good too. Served it with a hard boiled egg, olives aside, and wine vinegar, extra-virgin olive oil drizzled on top with some fresh parsley. Great!

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

2 pounds salt cod (bacalhau)
soaked
*
2 large onions
sliced
6 tablespoons butter
1 each garlic cloves
minced
3 large potatoes
2 tablespoons bread crumbs
10 each green olives
pitted
*
10 each black olives
*
4 large eggs
hard-cooked
½ cup parsley leaves
fresh, chopped
1 x white wine vinegar
*
1 x olive oil
*
1 x black pepper
*
* not incl. in nutrient facts

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.

Sauté 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 ¼ inch pieces.

Preheat oven to 350℉ (180℃). Grease a 1½ 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.

First published: last updated: 2015-06-05

4 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews

over 2 years

Definitely felt skeptical before making this dish, not quite sure about both the flavor and the texture. But the result was actually quite outstanding, not fishy at all, very tasty and the texture was pretty good too.

Served it with a hard boiled egg, olives aside, and wine vinegar, extra-virgin olive oil drizzled on top with some fresh parsley. Great!

Comments

 

Nutrition Facts

Serving Size 384g (13.5 oz)
Amount per Serving
Calories 46444% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 257mg 86%
Sodium 235mg 10%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 23%
Sugars g
Protein 24g
Vitamin A 28% Vitamin C 55%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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