Bacalhau
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
salt cod (bacalhau)
soaked |
* |
| 2 | large |
onions
sliced |
|
| 9E+1 | ml |
butter
|
|
| 1 | each |
garlic cloves
minced |
|
| 3 | large |
potatoes
|
|
| 3E+1 | ml |
bread crumbs
|
|
| 1E+1 | each |
green olives
pitted |
*
|
| 1E+1 | each |
black olives
|
*
|
| 4 | large |
eggs
hard-cooked |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
white 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.
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.
