Baked bacalhau

Bacalhau is a very favorited dish in Portugal. It is salted cod, preferably from Iceland, since we in Iceland have got the best fish in the world. Cool waters, fresh landings, perfect production from sustainable fishing and responsible fisheries management. What more can you ask for. Remember, to make a quality meal you need raw material of highest quality. Icelandic.


1 1⁄2 lbs salt cod fish, soaked

4 -6 medium potatoes, peeled and quartered

4 -6 garlic cloves, sliced

1⁄2 cup olive oil, high quality

1 tablespoon sweet paprika

1⁄4 teaspoon salt

1⁄2 teaspoon pepper

1 tablespoon dried parsley

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 large onion, peeled, halved and sliced

1⁄2 cup white wine or 1⁄2 cup dry vermouth

20 portuguese black olives


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 Sauté 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 it is 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.


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