Recipes from the PJ Chef


Mario’s PJ CHEF    Bacalhau Portuguese Style                                    
Prep Time:    1 Day, plus 2 hours to assemble and cook
Servings:      8

This is my traditional Portuguese dish I prepare for Christmas. It is so tasty but remember to plan ahead as the salted cod needs to soak for 24 hours.

Equipment: Use a 9x13 (3 qt.) glass Pyrex dish to bake in

INGREDIENTS:

2 pounds dried salted cod fish (found in Portuguese or Italian markets)
7 - 8 Yukon Gold Potatoes, medium size, peeled
3 yellow onions, medium size, thinly sliced
4 cloves garlic, minced
¾  cup chopped fresh parsley, divided
¾ cup good olive oil
1 teaspoon red pepper flakes
Freshly ground black pepper to taste
1 teaspoon white pepper
4 hard cooked eggs, cut in wedges
20 pitted pimento stuffed green olives, sliced
20 pitted Kalamata black olives, sliced
½ cup Roasted red pepper strips, diced (optional)
Dash of Kosher salt
Lemon wedges for serving

DIRECTIONS:

1. Soak the dried salted cod in cold water for 24 hours, changing the water several times.

2. Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking the potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.

3. Add ¼ cup of the olive oil, 1 clove garlic minced, ¼ cup of the parsley, red pepper flakes, and black pepper to the fish, and toss lightly to coat.

4. Place the potatoes in the fish water and bring to a boil. Cook for 20 minutes, or until tender. Do not overcook. Drain under cool water, cut into ¼ inch slices.

5. While the potatoes are cooking, heat olive oil in a large skillet over medium-low heat. Add the onions and saute until golden and soft. Do not carmelized. Stir 3 cloves of garlic, the white pepper and a dash of Kosher salt into the onions. Set aside.

6. To prepare baking dish, layer a few of the sauted onions on the bottom, then layer enough potato slices in a single layer to cover. Then add some of the cod and more onions. Sprinkle with the green and black olives, and some of the red pepper pieces (if using). Repeat layers, ending with onion.

7. Preheat the oven to 350 degrees Fahrenheit. Cover with foil and bake for 45 minutes until nice and hot.

To serve, portion into shallow bowls and garnish the top with 2 quartered hard cooked eggs per serving. Sprinkle with the remaining parsley. Serve with lemon wedges.

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