Ingredients:
1 kilo of potatoes cut into slices not too thick nor too thin
800 grams. of desalted cod flakes, or to taste
4 peppers seeded and without the white ribs into strips
4 large onions cut into thin slices
4 large tomatoes cut into round slices, do not take seeds
4 boiled eggs
1 cup (tea) of chopped parsley to the stem.
2 cups of black or purple olives
1 tablespoon (soup) oregano to potatoes and tomatoes
2 tablespoons (soup) of capers, distribute between layers of cod and potato
1 cup of water to cook the ingredients
How to prepare the cod:
Place the cod soak for 12 hours, changing the water 4 in 4 hours,
Fill a pot with water (needed to can cover cod).
Bring the water to a boil, pour the salted cod, once again boil, count 5 'minutes. drain the water, "do not throw the water out)", make sure you cook the potatoes, they must be pre-cooked or nearly raw.
Cook the eggs, remove the shells cut in half.
Mounting the way of cod:
A round shape with cap, grease with plenty of olive oil, place in layers:
The first layer is of raw potato or pre cooked seasoned with salt and oregano, sprinkle with olive oil,
The second layer is cod.
The third layer is raw tomatoes into slices seasoned with a little salt and oregano and olive oil.
The fourth layer is thin strips of peppers raw seasoned with salt.
The fifth layer and raw onions seasoned with salt, oregano and olive oil
The sixth is boiled eggs with salt overturned (turned down).
In alternating layers put black olives.
If you prefer to put the olives, only on top of the potatoes and cod.
The last layer is potatoes in slices, like the first layer.
The first and last layer is the potato slices.
Capers place only upon cod and potatoes.
Pour a glass of cold water on top, then sprinkle with olive oil.
Cover the form, attach with hooks, and cook the weak stove for 20 'to 30' minutes.
Before serving sprinkle plenty of chopped parsley.
Note:
Option II:
When using the shallow form with lid, put half of the cold water in the middle of cooking the other half now the water is warm, by reason that the ingredients are hot (steaming).
If you do not have the round shape with a lid with hooks, use an ovenproof dish, cover with aluminum and lightweight paper in the oven for 30 'minutes.
Do not forget to put a glass of water on the last layer, so that the ingredients before cooking oil.
Note:
The first option is made on the stove fire, the second is in the oven.
The two options are the tastiest.
If you prefer you can do with thicker cod average, desalting is 24 hours.
Do not make too thick cod which is not good.
Nenhum comentário:
Postar um comentário