BACALHAU À BRÁS

Feeling exotic yet?

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time13 hrs 20 mins

HERE’S WTF YOU NEED:
 450 g salted cod fish, soaked overnight
 lots and lots of extra virgin olive oil (well, technically around 2 cups)
 900 g Yukon Gold potatoes, sliced
 2 large sweet onions, sliced
 2 tsp garlic powder
 1 tbsp crushed white Pepper
 1 cup black olives, whole and pitted
 6 eggs, hard boiled and sliced
 ¼ cup parsley, chopped

HERE’S WTF YOU DO:
1

Gently rinse the salted cod to wash off any surface salt. Put cold water in a bowl and refrigerate for 12 hours to overnight. Make sure to change the water thrice during this time. For the noobs out there, this means- every 4 hours if you’re soaking for 12 hours.

2

Finally, when you’re ready to start, drain the fish, gently rinse again under cold water, then pat dry with a clean cloth towel. Flake the fish into bite-sized chunks, de-boning if required.

3

Heat some olive oil in a pan, lightly fry the potato slices (they will finish cooking in the oven). Pre-heat your oven to 325°F.

4

Brush a casserole dish with olive oil. Then, add 1/4 cup of olive oil, and start with 1/3 the onions, then add half the fried potatoes, half the cod fish and finish this layer off with a generous pour of 1/4 cup of olive oil.

5

Season with a bit of garlic and crushed pepper. Repeat again, starting with onions, then the other half of the potatoes and cod fish, 1/4 cup olive oil and seasoning, finishing off with the last of the onions. Pour another 1/4 cup of olive oil over, top with seasoning, cover with foil and bake for 45 minutes.

6

Then, remove the foil, add the sliced hard-boiled eggs and olives and change setting to roast for 15 minutes.

7

Take out of oven, top with another generous drizzle of olive oil and the parsley, season with some crushed pepper and serve, drizzling more olive oil over if you wish.

8

Stuff your fuckin face!

Ingredients

HERE’S WTF YOU NEED:
 450 g salted cod fish, soaked overnight
 lots and lots of extra virgin olive oil (well, technically around 2 cups)
 900 g Yukon Gold potatoes, sliced
 2 large sweet onions, sliced
 2 tsp garlic powder
 1 tbsp crushed white Pepper
 1 cup black olives, whole and pitted
 6 eggs, hard boiled and sliced
 ¼ cup parsley, chopped

Directions

HERE’S WTF YOU DO:
1

Gently rinse the salted cod to wash off any surface salt. Put cold water in a bowl and refrigerate for 12 hours to overnight. Make sure to change the water thrice during this time. For the noobs out there, this means- every 4 hours if you’re soaking for 12 hours.

2

Finally, when you’re ready to start, drain the fish, gently rinse again under cold water, then pat dry with a clean cloth towel. Flake the fish into bite-sized chunks, de-boning if required.

3

Heat some olive oil in a pan, lightly fry the potato slices (they will finish cooking in the oven). Pre-heat your oven to 325°F.

4

Brush a casserole dish with olive oil. Then, add 1/4 cup of olive oil, and start with 1/3 the onions, then add half the fried potatoes, half the cod fish and finish this layer off with a generous pour of 1/4 cup of olive oil.

5

Season with a bit of garlic and crushed pepper. Repeat again, starting with onions, then the other half of the potatoes and cod fish, 1/4 cup olive oil and seasoning, finishing off with the last of the onions. Pour another 1/4 cup of olive oil over, top with seasoning, cover with foil and bake for 45 minutes.

6

Then, remove the foil, add the sliced hard-boiled eggs and olives and change setting to roast for 15 minutes.

7

Take out of oven, top with another generous drizzle of olive oil and the parsley, season with some crushed pepper and serve, drizzling more olive oil over if you wish.

8

Stuff your fuckin face!

BACALHAU À BRÁS

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