portuguese dry cod fish

Name: Portuguese Dry Cod Fish
Prep time: 1 h 20 min
Cook time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 pound(s) dry cod fish( you can find this in italian grocery stores); 1/2 cup(s) black olives( i use kalamata olives); 2 large sliced onions; 1 large roma tomatoes(chopped); 1 pound(s) boiled potatoes; 4 - hard boiled eggs; 1 cup(s) olive oil, extra virgin; 1/2 cup(s) chopped italian parsley; - pepper

(1 RATING)

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marcia K.

C, OH

Updated on Dec 31, 2013

This is a Portuguese special for Easter, although Italians usually cook for Christmas. It is one of my favorites, bringing back sweet memories from my childhood in Brazil.

Rate

prep time 1 Hr 20 Min

cook time 35 Min

method Saute

yield 4 serving(s)

Ingredients

1 pound dry cod fish( you can find this in italian grocery stores)
1/2 cup black olives( i use kalamata olives)
2 large sliced onions
1 large roma tomatoes(chopped)
1 pound boiled potatoes
4 - hard boiled eggs
1 cup olive oil, extra virgin
1/2 cup chopped italian parsley
- pepper

How To Make portuguese dry cod fish

Step 1

Dry cod fish will be covered with salt. Wash all the salt in cold water, soaking in cold water over night. Occasionally change the water two times, for 12 hours.

Step 2

Next day, starting the preparation, in a pot with water, boil the cod fish already cut in two inches pieces.Just bring to boil, take the fish out and in the same water cook the peeled potatoes "ao dente".
Step 3

In a deep pot, add half of the extra virgin olive oil with the onions. After 5 minutes add the fish and the potatoes (I cut mine in quarters ), Italian parsley, half of olives and the chopped tomato, just enough to mix all the ingredients.
Step 4

In a casserole dish, in layers, arrange the fish with potatoes, boiled eggs, extra virgin olive oil, black pepper(optional). Another layer until your ingredients are over.
Step 5

Topping the last layer eggs,the left olives and olive oil. In 350 preheat oven for 35 to 45 minutes until all the juices and flavors are mixed.
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