Ingredients with Measurements:
- 1 lb of salt cod
- 4 large potatoes, peeled and sliced
- 2 large onions, sliced
- 2 red bell peppers, sliced
- 4 cloves of garlic, minced
- 1/2 cup of olive oil
- 1/2 cup of white wine
- 1/2 cup of water
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Soak the salt cod in cold water for 24 hours, changing the water every 6 hours to remove the excess salt.
2. Preheat the oven to 375°F.
3. In a large baking dish, layer the sliced potatoes, onions, and red bell peppers.
4. In a small bowl, mix together the minced garlic, olive oil, white wine, and water.
5. Place the soaked salt cod on top of the vegetables in the baking dish.
6. Pour the garlic and olive oil mixture over the salt cod and vegetables.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the cod is golden brown.
9. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 24 hours (for soaking the salt cod)
- Cooking time: 1 hour and 5-20 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 475
- Fat: 20g
- Carbohydrates: 31g
- Protein: 40g
- Sodium: 1,800mg
Substitutions for ingredients:
- You can substitute the salt cod with fresh cod or any other white fish.
- You can use any type of potato or onion that you prefer.
- You can substitute the red bell peppers with any other type of bell pepper.
Variations:
- You can add sliced tomatoes or olives to the vegetable layer.
- You can add sliced chorizo or bacon to the dish for extra flavor.
Tips and tricks:
- Make sure to soak the salt cod for 24 hours to remove the excess salt.
- Layer the vegetables evenly to ensure even cooking.
- Use a large baking dish to prevent overcrowding.
- Use fresh parsley for garnish for a pop of color.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 375°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
- Serve the Bacalhau Assado no Forno on a large platter with fresh parsley and lemon wedges for garnish.
Garnishes:
- Fresh parsley and lemon wedges
Pairings:
- Serve with a side of crusty bread and a green salad.
Suggested side dishes:
- Crusty bread
- Green salad
Troubleshooting advice:
- If the potatoes are not tender after the initial baking time, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to soak the salt cod for 24 hours to remove the excess salt and prevent food poisoning.
Food history:
- Bacalhau Assado no Forno is a traditional Portuguese dish that dates back to the 16th century.
Flavor profiles:
- This dish is savory and slightly salty from the salt cod, with a hint of sweetness from the red bell peppers.
Serving suggestions:
- Serve the Bacalhau Assado no Forno as a main course for dinner or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese
Taste: Savory, Salty, Tangy, Herbaceous, Aromatic