Salt cod salad

Salt cod salad

Bacalhoada

By
From
This is Brazil
Serves
6
Photographer
Stuart Scott

Bacalhau (dried salt cod) was introduced to Brazil by the Portuguese, who have been using this preserving technique for centuries, and it has become an essential ingredient of Brazilian cuisine. Bacalhoada is cherished throughout the country and is usually prepared for special occasions, especially at Easter time when the large Catholic population replace the traditional meat in their diet with fish.

Ingredients

Quantity Ingredient
500g dried salt cod, (see glossary)
8 all-purpose potatoes, cut into quarters
1 red onion, sliced into rings
1 green capsicum, cut into rings
1 red capsicum, cut into rings
1 large tomato, cut into 5 mm rounds
100g pitted kalamata olives
3 eggs, hard-boiled and cut into quarters
250ml extra-virgin olive oil

Method

  1. Soak the cod in cold water overnight. Drain the cod, reserving the soaking water. Remove all of the bones, cut the flesh into 4 cm pieces and set aside.
  2. Preheat the oven to 180°C. Boil the potatoes in the reserved soaking water for 8–10 minutes, or until soft, but still firm, then drain.
  3. Arrange the potatoes and cod in a large roasting tin. Spread the onion, capsicums and tomato over the top. Sprinkle with the olives and add the boiled egg quarters. Pour the oil over the top, cover with aluminium foil and bake for 25 minutes, or until the vegetables are tender.
  4. Add salt and freshly ground black pepper to taste, and serve hot.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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