Bacalhau à Rabo de Galo

Pearly cod flakes that pull apart under pressure, surrounded by melting onions and vibrant bell peppers. The fish skin is seared while the flesh remains juicy and soaked in high-quality olive oil.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1211
• Protein: 134 g
• Carbs: 40 g
• Fat: 47 g

Ingredients

• 800 g Salted cod ( desalted and cut into fillets )
• 600 g Potato ( in 5mm slices )
• 3 piece Onion ( thinly sliced )
• 4 piece Garlic ( minced )
• 1 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 150 ml Extra virgin olive oil
• 100 ml Dry white wine
• 2 piece Egg ( hard-boiled, quartered )
• 50 g Black olive ( whole )
• 1 tbsp Parsley ( freshly chopped )
• 50 ml Aguardente ( for flambéing )

Instructions

1. Cod preparation

   After soaking for 48 hours, carefully pat the morue-salee fillets dry. The flesh must be firm and free of residual moisture to achieve a beautiful color.

2. Cooking the potatoes

   Cut the pomme-de-terre into 5mm slices. Brown them in the huile-dolive-vierge-extra until the edges are crispy but the center is still tender.

3. Aromatic garnish

   Thinly slice the oignon and the poivron-rouge and poivron-vert. Sauté them with the minced ail in the same oil. The vegetables should be soft and lightly caramelized.

4. Searing and flambéing

   Place the cod skin-side down in the smoking pan. When the skin is well browned, turn it over. Pour in the aguardente and carefully flambé immediately. Then deglaze with the vin-blanc-sec and let it reduce by half.

5. Final assembly

   Combine the potatoes, fish, and vegetables. Add the olive-noire and hard-boiled oeuf quarters. Sprinkle with chopped persil. The oil should generously coat the entire dish.

Chef's tips

• Never salt the water or vegetables; the cod provides all the necessary salt for the dish.
• The olive oil must be top quality; it acts as a sauce in its own right.
• If the cod flakes apart on its own, it is cooked.

Storage

Keeps for 48 hours in the fridge. Reheat gently in a pan with a drizzle of olive oil to prevent the fish from drying out.