Bacalhau à Minhota

Thick cod loins seared in olive oil until the skin is crispy, served over golden potatoes and soft onions with paprika. The cod flakes should be pearly and tender under the fork.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1320
• Protein: 133 g
• Carbs: 53 g
• Fat: 58 g

Ingredients

• 800 g Salted cod ( desalted and cut into loins )
• 800 g Potato ( sliced into rounds )
• 3 piece Yellow onion ( thinly sliced )
• 4 piece Garlic ( slivered )
• 200 ml Extra virgin olive oil
• 1 tbsp Sweet paprika
• 2 piece Bay leaf
• 50 g Black olive
• 50 g Wheat flour ( for dredging the fish )
• 2 tbsp Red wine vinegar
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Black pepper ground

Instructions

1. Potato preparation

   Peel the potatoes and slice them into rounds about 5mm thick. Rinse them to remove starch and dry them thoroughly in a kitchen towel.

2. Frying the potatoes

   In a large skillet, heat the olive oil. Fry the potato slices until they are tender and show a light golden color. Remove with a slotted spoon and set aside on paper towels.

3. Searing the cod

   Dredge the (pre-soaked) cod loins in flour and tap off the excess. In the same oil used for the potatoes, sear the fish skin-side down first. The skin must be crispy while the flesh remains firm. Set aside.

4. Sweating the garnish

   In the skillet, add the sliced onions, garlic slivers, and bay leaves. Let them cook gently until the onions are translucent and soft. Add the sweet paprika and deglaze with red wine vinegar to release the browned bits.

5. Assembly and finishing

   In an ovenproof dish, arrange the potatoes, place the cod on top, and cover with the onion mixture. Add the black olives. Bake for 10 minutes at 180°C to meld the flavors. Just before serving, sprinkle with chopped flat parsley.

Chef's tips

• Dry the cod very thoroughly before flouring to get a clean, crispy crust.
• Use high-quality olive oil as it forms the base of the cooking juices.
• Do not add salt to the dish; the fish provides all the salt needed.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in the oven to avoid drying out the cod.