Portuguese Bacalhau with potatoes, bell peppers and olives

bacalhau

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Canned tuna is more affordable and readily available.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Canned black olives are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: white grape juice

White grape juice provides a similar sweetness without alcohol.

Soak bacalhau in water for 24-48 hours, changing water regularly to reduce saltiness.

Peel and slice potatoes into thin rounds.

Slice bell peppers and onion into strips.

Heat olive oil in a large skillet over medium heat; add onion and garlic, sauté until softened.

Add sliced potatoes to the skillet; cook until they begin to soften, about 10 minutes.

Stir in bell peppers and continue to cook until all vegetables are tender, about 5-7 minutes.

Preheat oven to 375°F (190°C).

In a baking dish, layer the sautéed vegetables and bacalhau.

Pour white wine and water over the layers; add bay leaves, salt, and pepper to taste.

Cover with foil and bake for 30 minutes.

Remove foil, sprinkle with olives and paprika, and bake for an additional 10-15 minutes until golden.

Garnish with chopped parsley and lemon wedges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens