Search
by Ingredient

Bacalhau

StarStarStarStarStar

Your rating

Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds salt cod (bacalhau)
soaked
*
2 large onions
sliced
Camera
6 tablespoons butter
Camera
1 each garlic cloves
minced
Camera
3 large potatoes
Camera
2 tablespoons bread crumbs
Camera
10 each green olives
pitted
* Camera
10 each black olives
* Camera
4 large eggs
hard-cooked
Camera
½ cup parsley leaves
fresh, chopped
Camera
1 x white wine vinegar
* Camera
1 x olive oil
* Camera
1 x black pepper
* Camera

Ingredients

Amount Measure Ingredient Features
907.2 g salt cod (bacalhau)
soaked
*
2 large onions
sliced
Camera
9E+1 ml butter
Camera
1 each garlic cloves
minced
Camera
3 large potatoes
Camera
3E+1 ml bread crumbs
Camera
1E+1 each green olives
pitted
* Camera
1E+1 each black olives
* Camera
4 large eggs
hard-cooked
Camera
118 ml parsley leaves
fresh, chopped
Camera
1 x white wine vinegar
* Camera
1 x olive oil
* Camera
1 x black pepper
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


Bacalhau a Gomes Sa

Nice, being Portuguese, always enjoy a good bacalhau dish with some white wine

 

 

Nutrition Facts

Serving Size 384g (13.5 oz)
Amount per Serving
Calories 46444% 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?
 

Email this recipe