Monday, December 20, 2010

Cod fish / Bacalhau à gomes sá

I really love this recipe because it's a very traditional Portuguese dish, and uses their beloved salty cod fish/bacalhau, but is also super easy to make and very delicious. It's also good for guests I think!

The ingredients:
About 500g bacalhau (preferably shredded)
3-4 large potatoes, chopped
4 eggs, hardboiled
1 onion, chopped or sliced into rounds
2 garlic cloves, chopped
1 teaspoon salt (only if necessary)
1 tablespoon oregano
1/4 teaspoon cinnamon

The recipe:
I used half a bag of frozen, unsalted bacalhau (from Pingo Doce! :D). If you buy dry, salted bacalhau, you will have to soak it in water for at least 24 hours, changing the water 2-3 times throughout that time period. Then it will be ready.

If you want an extra flavorful touch, you can pour hot milk (almost boiling) over the drained bacalhau after having soaked it in water. Let it soak in the milk for at least 20 minutes, then use it in recipe.

Boil the potatoes for about 5-7 minutes (they'll still cook more in the oven...) and place them in a greased oven dish. I boiled the eggs after the potatoes in the same water and set them aside.
Saute the onions in a few tablespoons olive oil for 10-15 minutes or longer if you want to carmelize them. Add the garlic for a couple of minutes.
Pour the onion and garlic over the potatoes, 3-4 extra tablespoons of olive oil, the bacalhau and the spices and mix well. Put in oven for about 20 minutes.

Then top with hardboiled eggs and fresh parsely.
(Have you heard of the book and expression "Potatoes, not prozac"? The idea is that many people deprive themselves of carbohydrates when really some like potatoes are really healthy and help regulate brain function. All I know is I love potatoes!)

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