500-750 g bacaljau (dried cod)
3 onions

Bacalhau dorado
6 hard boiled eggs
3 large potatoes, in slices

Bacalhau Trás-os-Montes
12 slices of serrano ham
4 thick slices of tomato
black olives
2 egg yolks (cooked) to crumble over the dish

Bacalhau al ajo arriero
8-10 chopped onions
9 tomatoes, peeled and chopped
2 cloves of garlic

Bacalhau ŕ gomes de sá
6 potatoes
4 onions, in rings
1 clove of garlic
5 hard boiled eggs
20 black olives
Leave the dried cod for 12 hours in cold water. Refresh the water 3 or 4 times.
Rinse the fish and put it in a pan. Fill the pan with water, approximately 25 mm above fish level. Cook for 20 minutes. 
Fry the onions, add the fish and fry for some minutes, add the remaining ingredients (if potatoes, be sure they are fried or cooked) and serve in a large dish. Decorate with parsil.
Or cover the bottom of an oven dish with the potatoes, fish and other ingredients and place for 20 minutes in the oven.
Decorate with egg slices just before serving.

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