Bacalhoada (Baked Salt Fish with Vegetables)
Traditional Portuguese dish updated to fit the Brasilian palete. Light, fresh and healthy but decidely tasty.
Salt fish normally comes in packets of 400g so one packet might do it, but you will probably need two to make sure everyone gets a whole fillet each.
1 red and 1 green pepper
3 garlic cloves
8 medium size potatoes
8 medium plum tomatoes
Black pitted olives
Olive oil and pepper to season
Soak the fish overnight changing the water in the morning. Leave to soak for a another couple of hours. Cook/boil the potaotes with the fish in the same water. Do not put any salt as the water should be salty enough.
Boil the fish until the potatoes in the same pan are almost cooked (they will finish cooking in the oven). Drain the fish and the potatoes, flake the fish away from the bone and slice the potato lenghtways 0.5 cm thick and start layering the potatoes together with each of the ingredients one by one in an oven proof dish. Give a good splash of olive for each layer.
Put in a hot oven 200C for 20 minutes or until the top is golden.
Serve it with a nice green salad and some top quality vinho verde, preferably Casal Garcia!
I interested in your writing of baked salt with vet
I like this and could you please inform what other meal you use salty fish ?
Posted by: duc | 29 Sep 2008 05:51:52