Bacalhau

Experience the heart of Portuguese cuisine with Bacalhau, a comforting dish of salt cod, tender potatoes, and vibrant olives, all drizzled with olive oil. Perfect for a cozy weeknight dinner or a festive gathering.

• 400 grams salt cod (bacalhau)
• 3 tablespoons olive oil
• 1 large onion
• 2 cloves garlic
• 300 grams potatoes
• 4 large eggs
• 50 grams black olives
• 2 tablespoons fresh parsley

Method

1. 1

   In a large bowl, soak the salt cod in water for 24 hours, changing the water several times to remove excess salt.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.

3. 3

   Add the shredded salt cod to the skillet and cook for about 5-7 minutes, stirring occasionally.

4. 4

   In a separate pan, fry the cut potatoes in hot oil until they are golden and crispy. Drain on paper towels and add to the cod mixture.

5. 5

   Pour the beaten eggs over the cod and potato mixture, stirring gently to combine. Cook for another 3-5 minutes until the eggs are just set.

6. 6

   Remove from heat and stir in the sliced olives and chopped parsley.

7. 7

   Serve hot, garnished with additional parsley if desired.