Bacalao Recipe

I got the original recipe from the internet and made few modifications. I tried it and was very must satisfied with the feedback I got from hubby and my step son. They are both 100% Portuguese so they know everything about bacalau. My step son said that the recipe was similar to the ones in Lisbon. He stayed there for awhile while trying to pursue his singing career.

This recipe needs to be planned two days ahead because of the salted cod fish.

Here is what you need to get:
* 4 lbs. salted dry cod fish
* 6 peeled tomatoes in can
* 1 medium-sized yellow onion
* 8 cloves fresh garlic, minced
* 4 bay leaves
* 3/4 cups + 2 tbsp extra virgin olive oil
* 1 small jar green capers (4 oz)
* 1 cup green olives (Manzanilla)
* 1 red pepper, sliced
* 1/2 cup sliced chili in vinegar
* 6 medium potatoes

This is what you need to do:

Pre-cooking: (I usually do this for 2 to 3 days.)
* Wash off the salt then soak in water. Refrigerate it. Change the water twice a day or at least ones until the bacalao is ready.

Cooking Day:
* In a pan, put the cod with 3 minced garlic just to get rid of the fishy smell and bring to a boil. This is to make it easy to break apart.
* Skin the potatoes if you don't like the skin and cut in desires sizes. Put it in another pan and cook. Do not over cook them.
* In another pan, saute the remaining garlic in 2 tbsp of olive oil. Stir until you smell the aroma, do not burn them.
* Then stir in chopped onions and stir. Wait until the onions become transparent.
* Add the can of tomatoes and mix well. Cook until almost juicy.
* Break apart the bacalao then add them.
* Add green olives, capers, sliced chili and bay leaves. Mix and cover for 5 minutes.
* Add 4 to 5 dashes of vinegar from the chili can to give flavor. Put less if you don't want it too hot.
* Add red pepper and potatoes. Cover for 10 minutes. Make sure you don't over cook the fish. Over cooking can make the fish hard.
* Stir in 3/4 cup olive oil.
* Serve with your favorite french bread.

Bacalao Recipe