Yields4 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
For Bacalhau à Brasileira:
1 pound salted cod, soaked for 24 hours, water changed several times
4 large potatoes, peeled and thinly sliced or cut into small cubes
1/2 cup olive oil
2 large onions, thinly sliced
3 cloves garlic, minced
1/2 cup black olives, pitted and sliced
3 hard-boiled eggs, chopped
1/4 cup fresh parsley, chopped
2 tablespoons capers (optional)
Salt and black pepper to taste (be cautious with salt as the cod retains some
1 bay leaf
1
Prepare the Cod: After soaking the salted cod, drain and remove any bones or skin. Shred the cod into bite-sized pieces. Set aside.
2
Cook the Potatoes: If frying, heat some of the olive oil in a large skillet over medium heat. Fry the potato slices or cubes until golden and crisp. Set aside on paper towels to drain. Alternatively, for a lighter version, you can boil the potatoes until just tender.
3
Sauté the Cod and Vegetables: In the same skillet, add more olive oil if needed and sauté the onions and garlic until translucent and soft. Add the shredded cod and bay leaf, stirring often, until the cod is heated through and begins to flake, about 5-7 minutes. Mix in the cooked potatoes, olives, and capers if using. Cook for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning with black pepper.
4
Garnish and Serve: Remove the skillet from heat. Gently stir in the chopped hard-boiled eggs and fresh parsley. Serve warm, ensuring each plate has a balanced mix of cod, potatoes, and garnishes.
Ingredients
For Bacalhau à Brasileira:
1 pound salted cod, soaked for 24 hours, water changed several times
4 large potatoes, peeled and thinly sliced or cut into small cubes
1/2 cup olive oil
2 large onions, thinly sliced
3 cloves garlic, minced
1/2 cup black olives, pitted and sliced
3 hard-boiled eggs, chopped
1/4 cup fresh parsley, chopped
2 tablespoons capers (optional)
Salt and black pepper to taste (be cautious with salt as the cod retains some
1 bay leaf
Directions
1
Prepare the Cod: After soaking the salted cod, drain and remove any bones or skin. Shred the cod into bite-sized pieces. Set aside.
2
Cook the Potatoes: If frying, heat some of the olive oil in a large skillet over medium heat. Fry the potato slices or cubes until golden and crisp. Set aside on paper towels to drain. Alternatively, for a lighter version, you can boil the potatoes until just tender.
3
Sauté the Cod and Vegetables: In the same skillet, add more olive oil if needed and sauté the onions and garlic until translucent and soft. Add the shredded cod and bay leaf, stirring often, until the cod is heated through and begins to flake, about 5-7 minutes. Mix in the cooked potatoes, olives, and capers if using. Cook for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning with black pepper.
4
Garnish and Serve: Remove the skillet from heat. Gently stir in the chopped hard-boiled eggs and fresh parsley. Serve warm, ensuring each plate has a balanced mix of cod, potatoes, and garnishes.
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