Bacalhau A Algarvia Golden Codfish With Potatoes

Salted cod is widely used in portuguese cuisine, also known as dry, salt-cured cod or saltfish in other parts of the world. it can be found in most european markets. it requires desalting, a step that must be done a day in advance as it takes 24 hours, (that time not included in the prep time).

Steps

Day before: place the cod pieces in a pyrex dish , large enough so that the pieces can be spread out flat and each be completely covered with water.

Let them soak for 12 hours in the fridge , then change the water and leave them for another 12 hours.

Cook the whole potatoes in lightly salted boiling water for about 20 minutes.

Remove from the water and peel them while they are hot.

Slice them into 1 / 2 inch cirlces and set aside in a warm place.

You could complete this step the day before.

Remove the cod from the fridge , rinse it and pat dry.

Remove any bones or tough parts.

Cut the fish into 2 inch squares.

Dredge the fish pieces in flour.

In a saute / fry pan , heat about half of the olive oil over a medium flame.

Brown the fish pieces , in a single layer , turning them so that they cook evenly.

When lightly brown , remove the pieces with a slotted spoon and drain them on paper towel.

Season with salt and pepper.

You may need to do this in a few batches depending on.

Ingredients

salt cod fish, russet potatoes, garlic cloves, onion, flour, fresh parsley, olive oil, salt, pepper