Ingredients with Measurements:
- 1 lb dried salt cod (bacalhau)
- 2 lbs potatoes, peeled and sliced
- 2 onions, sliced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sliced black olives
- 1/2 cup olive oil
- 1/2 cup white wine
- 1/2 cup water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe dish
Step-by-step instructions:
1. Soak the dried salt cod in cold water for 24 hours, changing the water every 6 hours.
2. Preheat the oven to 375°F.
3. In a large pot, boil the potatoes until they are tender. Drain and set aside.
4. In a separate pan, sauté the onions and garlic in olive oil until they are translucent.
5. Add the sliced bell peppers and sauté for another 5 minutes.
6. Add the white wine and water to the pan and let it simmer for 10 minutes.
7. Add the sliced black olives and season with salt and pepper.
8. In an oven-safe dish, layer the boiled potatoes and the sautéed vegetables.
9. Remove the soaked salt cod from the water and cut it into pieces. Add the salt cod on top of the vegetables.
10. Pour the remaining sauce over the salt cod.
11. Bake in the preheated oven for 30-40 minutes, until the top is golden brown.
Time:
Preparation time: 24 hours (for soaking the salt cod)
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Carbohydrates: 45g
Protein: 35g
Substitutions for ingredients:
- Instead of dried salt cod, you can use fresh cod or any other white fish.
- You can use any type of bell pepper you like.
- If you don't have black olives, you can use green olives.
Variations:
- You can add sliced tomatoes to the dish.
- You can add sliced chorizo or bacon for extra flavor.
Tips and tricks:
- Make sure to change the water every 6 hours when soaking the salt cod.
- Taste the sauce before adding salt, as the salt cod is already salty.
- You can prepare the dish ahead of time and bake it when ready to serve.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 15-20 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
- Serve the dish in the oven-safe dish it was baked in.
- Garnish with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a side of rice or crusty bread.
Suggested side dishes:
- Rice
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the dish is too dry, add more water or white wine to the sauce.
Food safety advice:
- Make sure to soak the salt cod for 24 hours to remove excess salt.
- Cook the dish until the salt cod is fully cooked and the potatoes are tender.
Food history:
- Bacalhau à Portuguesa is a traditional Portuguese dish that dates back to the 16th century.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of rice or crusty bread.
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Region: Portuguese