Bacalhoada

Check out the recipe for the “Bacalhoada” dish:

Ingredients

• 6 cod fillet fillets;

• 4 Asterix-type potatoes;

• 4 peppers (2 yellow and 2 red);

• 2 cups of cherry tomato tea;

• 1 cup of black olives;

• 2 onions;

• 2 heads of garlic;

• Laurel and rosemary branches;

• Salt and freshly ground black pepper;

• 1 ½ cups of Lagar H Blend extra virgin olive oil from Safra.

Method of preparation

1) One day before, wash the cod fillets under running water to remove excess salt. Cover the fish with water in a bowl and leave it in the refrigerator for a day, changing the (cold) water at least five times.

2) To prepare, preheat the oven to 200ºC. Cut the seedless peppers, unpeeled onions and potatoes into large cubes.

3) Drain the water from the cod, rinse the pieces again under running water and cut each one in half. Place the fish in a pan, covered with water. Add the bay leaves, rosemary and garlic heads, and place over medium heat. When it starts to boil, lower the heat and cook for five minutes.

4) Remove the steaks from the water and place them in another container. Cook the potatoes in the same water until they are cooked but firm. Drain the potatoes, garlic heads, bay leaves and rosemary.

5) Water a large baking dish with ½ cup of olive oil. Arrange the steaks, leaving space between them to distribute the potatoes, peppers, onions, tomatoes, garlic heads, bay leaves, rosemary and olives. Season with salt and pepper to taste and drizzle with the remaining cup of olive oil.

6) Cover with aluminum foil and bake for half an hour. Remove the aluminum, water everything with the liquid from the pan itself and bake for another 15 minutes.

7) Remove from the oven and serve.

Enjoy!