Portuguese Salt Cod Stew (bacalhoada)

Name: Portuguese Salt Cod Stew (bacalhoada)
Prep time: 3 d 1 h 30 min
Cook time: 3 d 1 h 30 min
Total time: 3 d 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 40 About pitted black olives (I used Kalamata olives, can also use green olives); 4 eggs, hard boiled and sliced; 177 milliliters good quality extra virgin olive oil; 6 servings Kosher salt and freshly ground black pepper; 454 grams salt cod fillets, preferably skinless and boneless; 2 larges yellow or sweet Vidalia onions, sliced; 907 grams waxy potatoes (Yukon gold work great), peeled

Portuguese Salt Cod Stew (bacalhoada) might be just the main course you are searching for. This recipe makes 6 servings with 1359 calories, 110g of protein, and 72g of fat each. This recipe covers 57% of your daily requirements of vitamins and minerals. If you have vidalian onions, extra virgin olive oil, vidalian onions, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 73 hours and 30 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. If you like this recipe, you might also like recipes such as Portuguese Salt Cod Stew (Bacalhoada), Portuguese Salt Cod Hash, and Portuguese Salt Cod Cakes.

Instructions

1 Salt cod typically comes either in dry fillets, already boned and skinned, or it comes whole. The fillets need to be rinsed, then soaked in water, and kept chilled, for 24 hours, with one or two changings of the water. If you are using a whole fish, not prepared fillets, it needs to be soaked in water for up to 48 hours, also with several changings of water, and the bones and the skin removed and discarded after soaking.2 Put salt cod in a saucepan.

Ingredients you will need

Fish

Salt Cod

Water

Equipment you will use

Sauce Pan

Add enough milk, water, or a mixture of milk and water to just cover. Bring mixture to a simmer.

Ingredients you will need

Water

Milk

Let simmer for a couple minutes.

Remove the fish and set aside.3 Parboil the potatoes for 20 minutes (you can cook them in the water you used to cook the fish if you want). Slice potatoes into 1/4-inch thick rounds. 4 In a large pyrex casserole or Dutch oven (use Dutch oven if making on stove-top), generously coat the bottom of the pan with olive oil.

Ingredients you will need

Olive Oil

Potato

Water

Fish

Equipment you will use

Dutch Oven

Stove

Frying Pan

Place a layer of onion rings over the bottom of the pan.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Place a layer of sliced potatoes over the onions. Breaking up the salt cod with your fingers, place pieces of salt cod in a layer over the potatoes. Taste the fish for saltiness. After a day of soaking and further cooking, there should be just a hint of saltiness in the fish. If most of the salt was soaked out of the fish, and the fish doesn't taste at all salty, you may need to sprinkle some salt back on to the fish as you place the layers down.Generously pour some olive oil over the fish.

Ingredients you will need

Olive Oil

Potato

Salt Cod

Onion

Fish

Salt

Sprinkle with freshly grated black pepper.Repeat with another layer of onions, potatoes, fish, olive oil, pepper (and more salt if needed). Then finish with layers of onions, potatoes, more olive oil, sliced hard boiled eggs, and olives.5

Ingredients you will need

Hard Boiled Egg

Pepper

Olive Oil

Potato

Olives

Onion

Fish

Salt

Place on stove top on medium heat, and cook, covered, for 30 minutes. Or heat an oven to 350F and cook, covered, for 30-40 minutes, or until everything is completely through.

Equipment you will use

Oven

Serve with sides of rice and salad.

Ingredients you will need

Rice

Equipment

Ingredients

Servings:

About pitted black olives (I used Kalamata olives, can also use green olives)4

eggs, hard boiled and sliced 177milliliters

good quality extra virgin olive oil 6servings

Kosher salt and freshly ground black pepper 454grams

salt cod fillets, preferably skinless and boneless 2larges

yellow or sweet Vidalia onions, sliced 907grams

waxy potatoes (Yukon gold work great), peeled

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.