Baked Salt Cod And Potatoes Recipe
Servings: 6
Ingredients
- bacalhoada portuguese
- 500 gm salt cod soaked for a day in cool water poached till just cooked and then flaked
- 6 x ripe tomatoes sliced
- 20 x strong black olives good handful of flat leafed parsley minced
- 6 lrg waxy potatoes peeled and sliced
- 2 x green peppers sliced
- 2 x cloves of garlic sliced
- 2 x onions sliced
Directions
- Mix the cod with the tomatoes olives and parsley and a little extra virgin olive oil.
- Fry the peppers garlic and onions in extra virgin olive oil for a few min and then add in the potatoes making sure theres sufficient oil to keep them coated.
- Season with black pepper and some dry chillies.
- Pour this into a suitably sized oven dish so which it forms a layer about 3cm deep.
- Cover with foil and bake at 180 degrees C for 30 min.
- Add in the cod and tomatoes to the dish mix gently and cover and replace in the oven.
- The Bacalhoada is ready when the potatoes are lightly browned this will be about another 30 min.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 620g | |
| Recipe makes 6 servings | |
| Calories 929 | |
| Calories from Fat 429 | 46% |
| Total Fat 47.7g | 60% |
| Saturated Fat 6.76g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 5884mg | 245% |
| Potassium 3137mg | 90% |
| Total Carbs 65.76g | 18% |
| Dietary Fiber 8.1g | 27% |
| Sugars 7.36g | 5% |
| Protein 60.52g | 97% |
