Ingredients with Measurements:
- 1 lb. salt cod (bacalhau), soaked overnight and drained
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1/2 cup black olives, pitted
- 1/4 cup white wine
- 1/4 cup water
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet or frying pan
Step-by-step instructions:
1. In a large skillet or frying pan, heat olive oil over medium heat.
2. Add chopped onion and garlic, and sauté until onion is translucent.
3. Add chopped tomatoes and red bell pepper, and cook until vegetables are soft.
4. Add soaked and drained salt cod to the skillet, and stir to combine with the vegetables.
5. Add white wine and water to the skillet, and bring to a simmer.
6. Cover the skillet and cook for about 10-15 minutes, or until the salt cod is cooked through.
7. Add black olives to the skillet, and season with salt and pepper to taste.
8. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 10g
Carbohydrates: 11g
Protein: 35g
Substitutions for ingredients:
- Salt cod can be substituted with fresh cod or other white fish.
- Black olives can be substituted with green olives or capers.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add diced potatoes to the skillet for a heartier dish.
- Add sliced chorizo or bacon for extra flavor.
- Use canned tomatoes instead of fresh tomatoes for a smoother sauce.
Tips and tricks:
- Soak the salt cod overnight to remove excess salt.
- Be careful not to overcook the salt cod, as it can become tough and rubbery.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with fresh parsley garnish.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of rice or potatoes.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Rice
- Potatoes
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered to reduce and thicken.
- If the sauce is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to soak the salt cod overnight to remove excess salt.
- Cook the salt cod to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bacalhau com Tomate is a traditional Portuguese dish made with salt cod and tomatoes. Salt cod has been a staple in Portuguese cuisine since the 16th century, when it was introduced as a way to preserve fish for long periods of time.
Flavor profiles:
Savory, salty, tangy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Portuguese