Name: Baked Salt Cod with Peppers and Potatoes (Bacalhau com Batatas)
Yield: Serves 6
Cuisine: Brazilian
Ingredients: 6 tablespoons olive oil, plus extra for drizzling; 2 large Spanish onions, sliced; 4 garlic cloves, finely chopped; 2 green peppers, sliced; 12 large Cyprus potatoes, peeled and quartered; 2 bay leaves; juice of 1 lemon; freshly grated black pepper; 4 tablespoons black olives; 2 handfuls of chopped parsley; 3 hard-boiled eggs, sliced; 3 vine-ripened tomatoes, sliced; 800 g/1¾ lb dried salt cod, soaked

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This was one of the first dishes I saw being cooked at the Eagle – the smell of the salt cod, peppers, onions and potatoes took me back home to Brazil. It is sometimes called by the Lisboan slang name, bacalhauada. The flavours complement each other really well.

Ingredients

800 g/1¾ lb dried salt cod, soaked
6 tablespoons

Method

Put the soaked salt cod in a large saucepan of simmering water and cook gently for 15–20 minutes, until the flesh is beginning to flake. Drain and leave to cool a little – pick out any bones while it is still warm. Toss the fish with a couple of tablespoons of the oil to keep it warm.

Fry the onions in the remaining oil until soft and brown, then add the garlic and green peppers and coo