Portuguese Hidden Cod Bacalhau Escondido Recipes

BAKED BACALHAU / SALTED COD

Steps:

• Preheat oven to 375 degrees.
• Place potatoes in a large pot of water bring to a boil, and cook for 5 minutes and remove placing on towels to air dry.
• Drizzle 1/4 cup olive oil in a large heavy bottom pan Saute garlic for 30 seconds and stir in potatoes, then sliced onions and peppers.
• Mix salt pepper, parsley and paprika together.
• Season the vegetables with 3/4 of the mix.
• Season the cod with the remaining spice mix.
• Nestle the cod in between the vegetable mix.
• Drizzle with Olive oil and add white wine.
• Place in the oven and cook for 30 minutes or until its all cooked through.
• Toss the mixture every once or twice so that all flavours get incorporated.
• Raise oven to 425. Toss and top with olives baking for 10 more minutes.
• Enjoy!

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.