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Salt Cod in Portuguese Pot
Chapter VI ·
Fish & seafood · Nº 152
Salt Cod in Portuguese Pot
Serves 6
11 ingredients
10 steps
Ingredients
Method
Ingredients
For
−
6 servings
+
1.2 kg
salt cod loin
, desalted (or 1 kg salted and dried loin)
50 g
olives
, Portuguese black
1 cup
olive oil
, extra-virgin
3
onions
, large, cut into thin rings
3
potatos
, large, cut into chunks
2
bell peppers
, green, cut into chunks
2
tomatoes
, seeded, cut into small pieces
3 slices
bread
, 3 or 4, for garnish
parsley
, chopped
salt
black pepper
, to taste
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Method
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1
If the salt cod is salted and dried, it must first be desalted according to the instructions.
2
Cut the salt cod into pieces and cook over low heat, without boiling, for 5 minutes. Drain and set aside.
3
Coat the bottom of a pot (preferably one that can go to the table) with half of the olive oil.
4
Cover with the onion rings, half of the olives and the bell peppers. Complete this layer by covering it with the potato chunks.
5
Add the chopped tomatoes and black pepper to taste. Adjust the salt.
6
Finish the layers by placing the salt cod pieces on top.
7
Drizzle everything with the remaining olive oil (generously). Sprinkle with the remaining olives.
8
Cook over low heat, with the pot covered, for 15 to 20 minutes. Add water if necessary.
9
Remove from the heat, checking that the potatoes are cooked and the onions have wilted. Sprinkle with parsley and serve.
10
Garnish with lightly toasted bread slices at the corners of the pot. This dish is usually served in the pot itself.
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Oven-Roasted Salt Cod
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