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Bacaljau
| Ingredients 500-750 g bacaljau (dried cod) 3 onions parsil Bacalhau dorado 6 hard boiled eggs 3 large potatoes, in slices Bacalhau Trás-os-Montes 12 slices of serrano ham 4 thick slices of tomato black olives 2 egg yolks (cooked) to crumble over the dish Bacalhau al ajo arriero 8-10 chopped onions 9 tomatoes, peeled and chopped 2 cloves of garlic Bacalhau ŕ gomes de sá 6 potatoes 4 onions, in rings 1 clove of garlic 5 hard boiled eggs 20 black olives |
Preparation Leave the dried cod for 12 hours in cold water. Refresh the water 3 or 4 times. Rinse the fish and put it in a pan. Fill the pan with water, approximately 25 mm above fish level. Cook for 20 minutes. Fry the onions, add the fish and fry for some minutes, add the remaining ingredients (if potatoes, be sure they are fried or cooked) and serve in a large dish. Decorate with parsil. Or cover the bottom of an oven dish with the potatoes, fish and other ingredients and place for 20 minutes in the oven. Decorate with egg slices just before serving. |