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BACALHOADA
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
50 min(s)
6 servings
Pablo Fernandes
@culinariadeamador- Ingredients
- Recipe
- Codfish (desalted and in chips)700 g
- Potatoes1 kg
- Large Tomato3 unit(s)
- Large Onion3 unit(s)
- Large pepper (can be 1 of each color)3 unit(s)
- Pomarola Sachet1 unit(s)
- Garlic (tooth)4 unit(s)
- Salt to taste
- Olive oil to taste
- Cut the onion, tomato and bell pepper into slices and set aside.
- In a pan, put a strand of olive oil and garlic and let it gold.
- Add the already desalted and flaked codfish, sauté and set aside.
- Cut the potatoes into slices about a finger wide and cook in salted water, but do not let it get soft, leave it cooked, but firm.
- On a board or marinex, start assembling the cod, placing a layer of potatoes, onions, tomatoes, peppers and cod, drizzle with olive oil and repeat the same order until all the ingredients are used up.
- Over everything water with olive oil, pour the tomato sauce and take it to the preheated oven at 200° and leave for 35 minutes.
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