Baked Cod Bacalhau No Forno Food

BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)

Steps:

• Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
• Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
• Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

BAKED COD ( BACALHAU NO FORNO)

Steps:

• After soaking the cod, remove from the water and dry well with a kitchen towel.
• Peel your onions and slice them into half moons also peel the garlic and chop it up.
• Under hot water remove the tomatoes skins and slice them up.
• In a rectangle casserole dish place in 1/2 of the olive oil and1/2 of the wine.
• Spread the onions, garlic, sliced tomatoes bay leaf, and the potatoes (if you can't find small find small potatoes use normal ones and have them cut into quarters, you also may add more potatoes if you like).
• Now place the cod over top of everything and drizzle the remaining wine and olive oil over each fillet.
• Keep basting the cod with the remaining olive oil so as not to dry out on you.
• Bake at 380°F for about 1 hour or when potatoes are cooked.
• Remove from oven and sprinkle with parsley (serve with a green tossed salad, and enjoy.

BACALHAU à GOMES DE Sá /COD & POTATO CAPE VERD

Steps:

• Preheat your oven at 400°F (200°C).
• Hard boil your eggs in the potato water.
• Cover the peeled potatoes in water and boil until they are just cooked though, then drain the water and cut them into thin slices and then cut them further into approximately 1 inch x 1 inch ( 2.5 cm x 2.5 cm) bits. It doesn't have to be really precise, just so that the potato slices are in small bits roughly all the same size.
• Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.
• Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
• Mix, but don't mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then add the nutmeg and pepper and parsley. If the mixture is too dry, a very small amount of water can be added to make it only just stick together.
• Spoon the mix into a baking dish and lay out the decorative egg rounds on the top. Cover with foil and bake for 20 minutes until it is completely warmed though.

BAKED BACALHAU / SALTED COD

Steps:

• Preheat oven to 375 degrees.
• Place potatoes in a large pot of water bring to a boil, and cook for 5 minutes and remove placing on towels to air dry.
• Drizzle 1/4 cup olive oil in a large heavy bottom pan Saute garlic for 30 seconds and stir in potatoes, then sliced onions and peppers.
• Mix salt pepper, parsley and paprika together.
• Season the vegetables with 3/4 of the mix.
• Season the cod with the remaining spice mix.
• Nestle the cod in between the vegetable mix.
• Drizzle with Olive oil and add white wine.
• Place in the oven and cook for 30 minutes or until its all cooked through.
• Toss the mixture every once or twice so that all flavours get incorporated.
• Raise oven to 425. Toss and top with olives baking for 10 more minutes.
• Enjoy!