Portuguese Codfish “Bacalhau”

Prep Time: 45 minutes (plus 2 days to soak fish)

Cook Time: 1 hour 

2 packages of boneless Salt Cod

1 Onion, minced

3-4 fresh Garlic Cloves, minced

2-4 tablespoons Red hot chopped Pepper (found in Ethnic food aisle)

2 cans Goya Tomato Sauce

2 packets of Goya Con Azafran

2 small cans Goya Chick Peas, drained

1 can of Black Olives, pitted and drained

1 can of green Olives, drained

Portuguese Olive Oil

2-3 Potatoes

Fresh Parsley, for sprinkling

Place cod fish in large bowl of water in refrigerator.  Change water twice a day for 2 days. 

On third day Preheat oven to 350 degrees,

Boil cod in pot of clean water until cooked.  Drain in colander, let cool.

Peel and slice thin enough potatoes to cover the bottom of a 9X12 baking dish and place in dish, drizzle with Portugese olive oil.

Break up fish into large bowl. Add 4 tbsp. fresh minced onion, 3-4 cloves fresh minced garlic, 2-4 tbsp. of crushed red pepper, tomato sauce, chick peas drained, and goya con azafran packets.  Add more of the oil and mix together until moist.  

Place in baking dish on top of potatoes. Sprinkle with fresh chopped parsley.  Cover with foil and bake for 1 hr. or until potatoes are cooked through.  

Remove from oven and top with the black and green olives.

Enjoy!!! 

Submitted By: Jenny Lawrence, SLH

Massachusetts, USA