Portuguese Bacalau

Preparation Time: 45 Minutes

Serves 8

This dish is a gastronomic feast, and the olive oil makes it unique!

Ingredients

3/4 Cup Luna Olivo Arbequina Olive Oil
Dried salted codfish (2 pounds),
Butter (3tbsp),
Hard cooked eggs, chopped (4),
Red pepper flakes (1 1/2tsp),
Fresh parsley, chopped, divided (1/2c),
Garlic, chopped, divided (2cloves),
Thinly sliced yellow onions (2),
Yukon gold potatoes (4),
Pitted black olives (10),
Pitted green olives (10),
Freshly ground pepper (to taste).

Preparation

Take salted codfish; soak it in cold water for about a whole day, Change the water several times. Take a large pot, place it over heat. Add water in it and keep it to boil and then add soaked fish in it and boil it for about 5 minutes or until it gets flake easily with fork. Now take out cod from water and reserve water for boiling potatoes.

Take off the skin and remove bones from fish. Take a large bowl, put fish in it and flake it into pieces and then keep the bowl aside. Take a bowl of small size; add olive oil, 1tablespoon of parsley, black pepper, red pepper flakes, 1 clove of garlic in it.

Mix all the ingredients well and then pour the mixture over the dish in the bowl. Toss it lightly to coat the fish. Now heat the oven to 350 degrees F. Put potatoes in the reserved water and keep them to boil for about 20 minutes until they become soft. Drain them, peel them and then cut them into slices of ¼ inch. Meanwhile, take a large frying pan, place it over medium heat and then melt butter in it. Add onions in melted butter and sauté them until they get golden color. Add 1 clove of garlic in it and mix it with onions and then keep it aside.

Take a baking dish of 8*11 inch, grease it, place a layer of potato slices in the bottom of the dish, spread half of the cod over it and then spread half of onions on the top. Repeat the layers. Now place the dish in oven and bake it at 350 degrees F for about 15 minutes until the cod get light brown color. Then take it out from oven and decorate it with black and green olives and hard eggs and then sprinkle the rest of the parsley over it.