Cod Port Sauce With Vegetables + the Vinaigrette

Cod Port Sauce With Vegetables + the Vinaigrette

ingredients:

1 or 2 kilos of thick cod put or medium
Water or necessary for desalting.
desalting:
36 hours thick slices, medium 24, thin 12 hours, leave the cod covered with water. Within the refrigerator changing the water once.

Vegetables:

Choose vegetables of your choice, cut into strips or cubes.
The amount is about 300 grams. of each plant, or the like that they are:

Potato, cassava, yam, manioc (parsley potatoes), sweet potatoes, mini ear of corn cob or cut into thin slices, carrots, green beans ,, eggplant, cauliflower, broccoli, pea pie, ripe pumpkin, chayote, cabbage zucchini, cabbage, kale, Brussels sprouts, whole cooked small onion or pickled.
Decoration green olives or black, whole or chopped, boiled chicken eggs or quail

Sauce Vinaigrette:
1 cup (tea) of pure olive oil
1 cup (tea) red wine vinegar
½ cup filtered cold water, or needed
2 cups (tea) of chopped parsley
1 cup chopped green onions cut into rodelinhas
1 cup (tea) white onion cut and drizzling
2 tablespoons (soup) of chopped capers. (optional)
1 tablespoon (soup) shallow salt
Other Ingredients:
You can add the sauce vinaigrette ingredients below:
 2 ripe tomatoes peeled and seeded
1 pepper finger mature girl without seeds and without white ribs, chopped.
1 garlic white part pore cut into thin slices of white (optional)
2 stalks of celery scraped and cut into thin and peaked rodelinhas.

How to prepare the cod:

Rinse the cod under running water, soak with water for 24 to 36 hours in the refrigerator, changing the water once.
Depending on the height of the slices.
Then take all the water cod and re-wash under running water.
Place the salted cod in a large covered pot with water, bring the fire to boil, let cook for 5'minutos over high heat.
Drain the cod, let it cool well.
Notice:
Cook the cod is optional, the salting mode is enough.
You can cook the potatoes or other vegetables in the cooking water.

Cut the cod into thick strips of 10 X 2.

Arrange the cod in an earthenware deep dish, alternating with vegetables.
Sprinkle with plenty of olive oil.
Cover with aluminum foil is (optional).
Bring to a moderate oven 180 ° C for about 20'minutos until all ingredients are hot.
Do not let the cod long in the oven that dries out.
Remove from oven and garnish with boiled eggs, purple olives, capers,
Serve the sauce with Vinaigrette Separated.

Serve the sauce vinaigrette in tijelinhas individual dish or gravy boat.

The cod Port is a unique dish, each person eats whatever is necessary.
No need to keep rice
If you can serve a platter of salad with green leaves and cherry tomatoes