Bacalhau com Batatas (Salt Cod with Potatoes) is a traditional Portuguese recipe for a classic dish of boiled salt cod baked on top of boiled potatoes with red bell pepper, onion and garlic. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Salt Cod with Potatoes (Bacalhau com Batatas).
675g bacalhau (dry salt cod)
6 small yellow (waxy) potatoes or 2 large, peeled and sliced
1 red bell pepper thinly sliced
1 onion, sliced thinly
3 garlic cloves minced
3 bay leaves
1/2 tbsp peppercorns
120ml olive oil
handful of olives
fresh parsley or coriander leaves, to garnish
Method:
Start by soaking the dry salt cod in cold water for 24-48 hours. Rinse under cold running water every 6-8 hours, changing the soaking water every time.
When ready to cook, bring a pan of water to a boil, then add the bay leaves and peppercorns.
Add the cod to the boiling water and cook for only 2-3 minutes to re-hydrate the fish and remove any remaining excess salt. Then remove from the water and transfer to a plate.
Add the potatoes to the still boiling water and cook until fork tender but not too soft (think al dente potatoes. Transfer to a bowl and set aside.
Meanwhile heat about 4 tbsp of olive oil in a frying pan over medium heat. When hot, use to fry the onion slices, garlic and bell pepper slices, until soft and fragrant.
To assemble the dish, arrange of a layer of potatoes on the base of a baking dish that's just big enough to hold the fish. It's okay if the potatoes overlap.
Top the potatoes with fried vegetables then sit the fish on top.
Drizzle the remaining olive oil over the fish to coat generously, then add the olives.
Transfer to the centre of an oven pre-heated to 180°C and bake for about 30 minutes, uncovered.
When done, garnish with fresh parsley or cilantro and serve straight from the baking dish.
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