BACALAO A LA PORTUGUESA | RECETA DE SEMANA SANTA

salt cod

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod is lower in sodium and more accessible.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives offer a different flavor profile at a lower cost.

Soak the salt cod in water for 24-48 hours, changing the water several times.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic, sauté until softened and fragrant, about 5-7 minutes.

Stir in diced tomatoes and bell peppers, cooking until the mixture thickens, about 10 minutes.

Add paprika and bay leaves to the pot, stirring to combine.

Drain the cod and add it to the pot, gently mixing to coat with the sauce.

Pour in enough water to cover the cod, and bring to a simmer.

Cover and cook for about 30 minutes, until the cod is tender and flakes easily.

Meanwhile, peel and chop the potatoes into chunks.

Add the potatoes to the pot, ensuring they are submerged in the liquid.

Continue to cook for another 20-25 minutes, until the potatoes are soft.

Stir in black olives and chopped parsley just before serving.

Adjust seasoning with salt and a squeeze of lemon juice to taste.

Serve hot, garnished with additional parsley and lemon wedges.

Cooking Techniques

Spice Level: