Portuguese are known to have more than 1000 recipes using Bacalhau even though cod isn’t even caught in Portugal and it’s primarily imported from northern Europe, specifically around Norway and Newfoundland.
I wouldn’t know so mane, but I did get a few when lived in South Africa from y Mozambican friends. I give you this one with love!!!
History of Portuguese Bacalhau https://thegreekchef.us/blog/bacalhau/
Ingredient:
- Salted and dry bacalhau (about 3 pound)
- Milk 1.6lb (750grms)
- Potatoes 3
- Bell peppers 3 (any color you like)
- Garlic, 4 cloves
- Bay leaves 3
- Calamata olives 12
- Olive oil ½ cup
- Salt and black pepper
- Fresh parsley to garnish
Preparation:
- Wash off the salt and soak bacalhau in cold water for at least 24 hours, depends of how dry it is. Change the water every 6 hours.
- Strain and pat dry. Trim and cut to desired portions.
- Bring milk to a simmer over medium heat and simmer the bacalhau pieces for about 20 minutes… remove from the milk and keep aside.
- Peel and cut the potatoes to inch thick slices (2.5 cm), boil in salted water until ready to eat. Remove from water and keep aside.
- Slice the bell peppers to rings
- Slice garlic cloves
- Remove pits from Calamata olive or use pitted olive rings
- Warm olive oil over medium to high heat and saute garlic and bay leaves for a couple of minutes, using a slotted spoon remove from the oil before garlic starts taking color. Keep aside
- In the same oil cook the bell peppers al-dente style, remove and keep aside
- In the same oil fry the bacalhau pieces to a nice golden color on both sides and remove.
- Bring back garlic, bay leaves, peppers and olives in the hot oil and cook together for a minute.
- To set, place potato slices on your plate, a piece of bacalhau over on the potatoes, top with the mixture of garlic peppers and olives over the fish, drizzle with the remaining olive oil from the pan and garnish with fresh parsley leaves.
Photos and recipe Chef Tony Kavalieros
Watch video https://youtu.be/jjOG6xeO82g
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