Bacalhau Do Ceu Heavenly Cod Recipes

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

BACALHAU DO CEU (HEAVENLY COD)

Steps:

• Peel potatoes and slice about 3/4 of them, reserve for later use.
• Mash the remaining potatoes with the butter and milk, reserve for later use.
• Heat oil in 12 inch skillet and cook the onion until they are yellow.
• Cut codfish in small pieces and add to skillet.
• Cook 30 minutes on low.
• Bechamel Sauce:.
• Melt butter, stir in flour, salt and white pepper.
• Slowly add the hot chicken stock and scalded milk.
• Stir constantly over low heat for 3 to 5 minutes.
• Tomato paste (option) add to give flavor and color.
• Egg yolk (option) beaten egg for yellow color sauce is desired.
• Preheat oven to 350 degrees.
• Grease 2 quart casserole.
• In the casserole dish, put a layer of codfish and onions, a layer of potatoes, eggs, bechamel sauce.
• Keep layering until all ingredients are used.
• Top with mashed potatoes.
• Brush with egg yolk.
• Bake 45 minutes or until potatoes are golden brown.