Bacalhau Portuguese Ao Forno (salt Cod With Tomatoes And Olives)

“A recipe to bake cod with olive oil, tomatoes, potatoes from the
country of Portugal.”
Serving: 8 | Prep: 25m | Ready in: 1day1h58m
• 2 lbs. salted cod fish
• 2 lemons, juiced
• salt to taste
• 1 lb. potatoes, cut into thick slices
• 2 large onions, cut into 8 wedges
• 3 tomatoes, cut into 8 wedges
• 2 fresh bay leaves
• 2 tbsps. olive oil
• 1/4 cup chopped black olives
• 2 tbsps. chopped parsley, or to taste
• In the fridge, steep cod in a big water bowl for 1 day, replacing steeping
water four times to get rid of excess salt.
• Drain water off cod; put in salt and lemon juice. Let it marinate in the fridge
for about 60 minutes.
• Preheat oven to 175 degrees C (350 degrees F).
• On a big baking plate, arrange layers of cod, potatoes, onions, and tomatoes.
Add bay leaves over. Sprinkle olive oil on top of baking plate and use salt to
• Bake in the preheated oven for half an hour till cod could be easily flaked
by a fork and potatoes are soft. Put in parsley and olives and keep on baking
till thoroughly heated for about 3 minutes longer.
Nutrition Information
• Calories: 433 calories;
• Total Carbohydrate: 16 g
• Cholesterol: 173 mg
• Total Fat: 6.8 g
• Protein: 73.4 g
• Sodium: 8042 mg

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