Every day I grow exceedingly fond of salted cod, bacalhau.
I adore the texture, the meatiness and the flavor that is so unlike fresh cod. And what started out as a necessity on those large voyages when the Portuguese set out across the Atlantic to colonize Brazil, has evolved into a culinary delight that is quintessentially Brazilian.
There are several versions of bacalhau or salted cod stew and I love the one I blogged a few weeks earlier - here
This version is a completely different take on the previous one with a few more steps - boiled potatoes, oil cured olives - kalamata or a mix, boiled eggs, roasted red peppers, sauteed onions and poached, flaked salted cod are all baked together in layers with generous glugs of olive oil.
Wonderfully flavorful all together, just the ingredient list makes me want to do a happy dance!
I recommend this for a weekend dinner or when company is over. It makes quite an impression, I guarantee! Some wonderful bread and a nice crisp white wine is all that you need.
Mind you, you'll need to begin at least 24 hours in advance to de-salt the cod and this is a step by no means you want to miss.
Gather the ingredients,
2 lbs salted cod (bacalhau), 2 lbs Yukon gold potatoes, 4-6 boiled eggs, 1/2 -3/4 cup oil cured pitted olives - kalamata or a mix, 3-4 red, yellow or orange peppers or a combination- roasted at home or store bought, 2-3 yellow onions (to yield 4 cups sliced), 1-1/2 tsp salt, 1 tsp ground black pepper & 3/4 cup good quality olive oil
For poaching fish: 2 bay leaves, 1 tsp whole pepper corns, 1 small yellow onion or 2 shallots & water
Garnish: 1 tbs chopped fresh parsley
24 hours earlier:
Cod fish – De-salt by immersing the salted cod in a large pot of water for 24 hours. Keep changing the water over the 24 hour period 4 times.
The next day - 2 hours before serving :
Eggs: Hard boil the eggs. Peel and cut into 1/4" thick circles. Set aside.
Onions: Peel, discard skin and ends. Slice into 1/4" thick semi-circles and set aside.
Shallots or yellow onion: Peel, discard skin and ends. roughly dice and set aside.
Pre-heat the oven to 450 deg F
Red bell peppers: Cut way the woody top, seeds and membranes. Place on a roasting pan sprayed with non-stick spray and roast for 30 minutes or until black spots appear. Place in a zip-loc bag or a bowl covered with plastic wrap to steam. Peel the ppers and and set aside.
Cod: Drain the water from the cod one final time and replace with fresh water making sure the fish is completely covered with water.
Add 2 bay leaves, roughly diced shallots and black pepper corns. Cover with a lid and on medium-high heat bring to a boil. Simmer for 5 minutes. Turn off the stove and remove from the heat. Once slightly cool, with two forks or clean hands flake the fish and set aside.
Potatoes: In the same broth leftover from poaching the fish, boil the potatoes until fork tender soft but not as soft as you would need for mashed potatoes. This could take anywhere from 40-50 minutes. Peel the potatoes and slice into 1/4" thick circles.
Cook's Note: Yukon gold potatoes are a firmer variety of potatoes and take longer to cook
Parsley for garnish: Finely chop and set aside.
Reduce the oven to 375 deg F
In a large stew pot, brazier or a dutch oven - one that can go from stove pot to oven, heat 1/4 cup olive oil on medium-high heat. Saute the onions for 10-15 minutes until softened.
Transfer 1/2 the onions to a bowl.
Add 1/2 the potatoes over the onions in a single layer.
In a single layer, add 1/2 the quantity of : the fish, the roasted peppers, the eggs and the olives. Sprinkle with 3/4 tsp salt and 1/2 tsp ground black pepper
Add the remaining potatoes over in a single layer. And finish with the remaining layer of fish, roasted peppers, eggs and olives. Sprinkle 1 tsp salt & 1/2 ground black pepper.
Drizzle 1/2 cup olive oil all over the casserole.
Cover with a tight fitting lid and bake for about 40 minutes. Sprinkle with fresh chopped parsley and serve immediately.
Make ahead tips:
To save time on the day of serving, roast the peppers, poach the fish and boil the eggs the day before serving. Do not boil the potaotes the day before because potatoes tend to become mealy once refrigerated.
Recipe for
Portuguese Style Bacalahau, Salted Cod Stew from Brazil
Preparation time - 45 mins (not including 24 hours required to de-salt the cod)
Cooking time: 20 minutes
Baking time: 40 minutes
Serves 6
Shopping list:
2 lbs salted cod (bacalhau)
2 lbs Yukon gold potatoes
4-6 boiled eggs
1/2 -3/4 cup oil cured pitted olives - kalamata or a mix
3-4 red, yellow or orange peppers or a combination- roasted at home or store bought
2-3 yellow onions (to yield 4 cups sliced)
1-1/2 tsp salt
1 tsp ground black pepper
3/4 cup good quality olive oil
For poaching fish:
2 bay leaves
1 tsp whole pepper corns
1 small yellow onion or 2 shallots
water
Garnish:
1 tbs chopped fresh parsley
Preparation:
24 hours earlier:
Cod fish – De-salt by immersing the salted cod in a large pot of water for 24 hours. Keep changing the water over the 24 hour period 4 times.
The next day - 2 hours before serving :
Eggs: Hard boil the eggs. Peel and cut into 1/4" thick circles. Set aside.
Onions: Peel, discard skin and ends. Slice into 1/4" thick semi-circles and set aside.
Shallots or yellow onion: Peel, discard skin and ends. roughly dice and set aside.
Pre-heat the oven to 450 deg F
Red bell peppers: Cut way the woody top, seeds and membranes. Place on a roasting pan sprayed with non-stick spray and roast for 30 minutes or until black spots appear. Place in a zip-loc bag or a bowl covered with plastic wrap to steam. Peel the ppers and and set aside.
Cod: Drain the water from the cod one final time and replace with fresh water making sure the fish is completely covered with water.
Add 2 bay leaves, roughly diced shallots and black pepper corns. Cover with a lid and on medium-high heat bring to a boil. Simmer for 5 minutes. Turn off the stove and remove from the heat. Once slightly cool, with two forks or clean hands flake the fish and set aside.
Potatoes: In the same broth leftover from poaching the fish, boil the potatoes until fork tender soft but not as soft as you would need for mashed potatoes. This could take anywhere from 40-50 minutes. Peel the potatoes and slice into 1/4" thick circles.
Cook's Note: Yukon gold potatoes are a firmer variety of potatoes and take longer to cook
Parsley for garnish: Finely chop and set aside.
Method:
Reduce the oven to 375 deg F
In a large stew pot, brazier or a dutch oven - one that can go from stove pot to oven, heat 1/4 cup olive oil on medium-high heat. Saute the onions for 10-15 minutes until softened.
Transfer 1/2 the onions to a bowl.
Add 1/2 the potatoes over the onions in a single layer.
In a single layer, add 1/2 the quantity of : the fish, the roasted peppers, the eggs and the olives. Sprinkle with 3/4 tsp salt and 1/2 tsp ground black pepper
Add the remaining potatoes over in a single layer. And finish with the remaining layer of fish, roasted peppers, eggs and olives. Sprinkle 1 tsp salt & 1/2 ground black pepper.
Drizzle 1/2 cup olive oil all over the casserole.
Cover with a tight fitting lid and bake for about 40 minutes. Sprinkle with fresh chopped parsley and serve immediately.
Enjoy!
Make ahead tips:
To save time on the day of serving, roast the peppers, poach the fish and boil the eggs the day before serving. Do not boil the potaotes the day before because potatoes tend to become mealy once refrigerated.
