A very popular recipe on end-of-year tables, in this version cod is the protagonist.
A very popular recipe on end-of-year tables, in this version cod is the protagonist.
Recipe for 8 people.
Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free
Preparation: 01:30
Interval: 00:20
TOOLS
1 cutting board(s), 2 pan(s), 1 frying pan(es), 1 bowl(s), 1 refractory pan(es)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients Ingredients for Baked Bacalhoada:
– 1.8 kg desalted cod fillet
– 4 bay leaves
– 8 peeled potatoes, cut into thick slices
– 4 onions, cut into slices
– 16 cloves of garlic, sliced or chopped
– 4 cherry tomatoes, seedless, cut into strips
– 2 yellow peppers, cut into strips
– 1.2 L of olive oil
– Salt to taste
– pepper to taste B
Ingredients Black olive tapenade ingredients:
– 8 tablespoons of extra virgin olive oil
– 2 lemons (juice)
– 8 tablespoons pitted, chopped black olives (or black olives)
– 2 cloves of garlic, chopped
– 2 tablespoons of chopped parsley
– 1 unit of dedo-de-moça pepper, without crushed seeds
– 16 capers (optional)
Ingredients To finish:
– 4 eggs, boiled and cut into 4 parts
– extra virgin olive oil to taste
– parsley to taste, chopped
PREPARATION:
1. Separate all the ingredients and utensils for the recipe.
2. The first step: boil the cod (see preparation).
3. Then pre-cook the potatoes and the final egg (see preparation).
4. Preheat the oven to 180°C.
5. Wash, peel the onion and cut it into slices.
6. Wash, peel the garlic cloves and cut them into thin slices or, if you prefer, mince them.
7. Wash the tomato, divide it into quarters, remove the seeds and cut the quarters into strips.
8. Wash the pepper and dry it. If you prefer, remove the skin from the pepper (optional) by skewering it with a fork and placing it over high heat, directly on the stove, until the skin is completely burnt, rinse it quickly in cold water and remove the skin – if there are some pieces left which will give your cod a smoky flavor. Cut the pepper into strips.
9. Tip: while the cod is in the oven, prepare the olive tapenade and to finish, chop the parsley (see preparation).
PREPARATION:
Cod – Boiling (do this step before continuing the preparation):
1. Put a pan with water on the heat and when it boils add the salt.
2. Add the cod fillet and bay leaves, bring to the boil again and turn off the heat.
3. Keeping the pan covered, let the cod rest for about 15 minutes, remove the bay leaves, drain it and let it cool.
4. Continue cooking the potatoes (next step)
Potatoes – Pre-cooking (do this step before continuing pre-preparation):
1. While the cod rests, wash and peel the potatoes.
2. Wash the egg, using a sponge with detergent and rinse well.
3. On a cutting board, cut the potatoes into approximately 0.5cm slices.
4. Place them in a pan, add the egg(s), cover with cold water (at least 3cm above the height of the potatoes) and place on a high heat.
5. Once the water boils, add the salt, reduce the heat to medium and cook for about 10 minutes or until the potatoes are still tender.
6. Drain the potatoes and transfer them to a baking tray.
7. Rinse the eggs in cold water and place them in the pan together with the potatoes.
8. Continue pre-preparation (step 4).
Traditional baked cod:
1. Add olive oil, onion slices and garlic to a pan.
2. Place on a high heat and when it boils, add a little salt, brown for about 2 minutes and turn off.
3. Remove the skin and bones from the cod fillet and divide it into large pieces (not flakes).
4. Grease a baking tray with a little seasoned olive oil.
5. Arrange the potatoes first interspersed with half the onion and garlic and drizzle with ¼ of the seasoned olive oil.
6. Spread the tomato and pepper strips over the top, cover with the remaining onion and garlic, and drizzle with another 1 ⁄4 cup olive oil.
7. Finally, arrange the cod pieces and season them with the rest of the olive oil.
8. Cover with aluminum foil and place in a preheated oven at 180°C.
9. Cook for 35-40 minutes, until hot and the oil is simmering.
Black olive tapenade:
1. Pitt the olives (if you bought them with the seeds) and chop them very small.
2. Wash and peel the garlic and chop it finely, wash it, remove the seeds and chop the chilli pepper.
3. Wash the capers well (optional) to remove excess salt and chop them.
4. Wash and dry the lemon and remove the juice.
5. Wash, dry the tapenade and finish the parsley and chop. Reserve the portion for finishing on a paper towel.
6. Place the chopped olives, garlic, parsley, chilli pepper and capers (optional) in a bowl.
7. Season with lemon juice and extra virgin olive oil, mix well and set aside.
Cod Baked:
1. At the end of the cooking time, remove the aluminum foil.
2. Increase the temperature to 220°C and return to the oven for approximately another 10 minutes.
3. While the cod is back in the oven, peel the egg(s) and divide it into quarters.
FINALIZATION AND ASSEMBLY:
- Remove the cod from the oven.
- Arrange the egg quarters on top, between the cod pieces and sprinkle with the chopped parsley.
- Drizzle everything with a generous drizzle of extra virgin olive oil.
- Finally, spread a little black olive tapenade on top.
- Serve the rest of the tapenade in a separate gravy boat.
- Make the most of what’s left with these recipes:
b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
