Bacalhoada à Portuguesa - II Options

Bacalhoada à Portuguesa - II Options

Ingredients:

2 pounds of thick codfish
5 liters of water or what is needed to desalgate for 36 hours

 Vegetables:

1 pound of whole baked potato with the peel can use the ball
½ pound bouche of broccoli, or cabbage or Brussels sprouts (Brussels sprouts are the mini cabbage).
300 to 500 grs. Cooked or preserved small onion
300 grs. Of boiled mini carrots

Other Ingredients:

6 boiled eggs cut in half or (24 quail eggs)
300 grs. Of large purple olives with lumps
1 cup extra virgin olive oil
1 cup chopped parsley
½ cup (tea) green onions, finely chopped
2 tablespoons whole capers.

Way of preparing:

Wash the cod well in running water, soak with plenty of cold water for 24 to 36 hours, inside the refrigerator, changing the water twice a day. Depending on the height of the posts.
Then remove all the water from the cod and rinse under running water.
Put the desalted cod in a large saucepan covered with plenty of water, bring to the boil, boil for 5 minutes over high heat. Kitchens potatoes in cod baking water.
After drained the cod let cool.
Notice:
Cooking cod is optional, the salting way is enough.
Kitchens potatoes in cod baking water.

Cut the cod into thick 10 X 4 strips.

Arrange the cod in a bowl of deep clay, interspersed with boiled potatoes, boiled or (pickled) onions and cabbage leaves rolled, or folded.
Water with plenty of extra virgin olive oil, (no other serving)
Cover with foil is (optional).
Bake at 180 º C for about 20 minutes.

Do not leave the cod long in the drying oven.
Remove from the oven and garnish with boiled eggs, purple olives, capers, parsley and chopped chives.
Distribute all the ingredients of the garnish on top so that it looks good, well decorated.
The bacalhoada is a unique dish, each person eats whatever it takes.
II Option:

Tips:

With the leftover cod, serve with white rice, and lettuce salad with tomatoes green olives chopped, or grated raw vegetables.
Carrot, turnip, beetroot, radish among others.


Note:

To desalgar the cod:

Wash well the cod in a refractory type or white plastic suitable for that purpose, covered with water
Leave to soak for 36 hours, changing the water twice, inside the refrigerator.
Depending on the thickness of the cod is the time to soak
The thin cod leave to soak for 12 hours
The average 24 hours.
0 Thick 36 hours