Bacalhau Do Ceu Heavenly Cod Recipes

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

Steps:

• Peel potatoes and slice about 3/4 of them, reserve for later use.
• Mash the remaining potatoes with the butter and milk, reserve for later use.
• Heat oil in 12 inch skillet and cook the onion until they are yellow.
• Cut codfish in small pieces and add to skillet.
• Cook 30 minutes on low.
• Bechamel Sauce:.
• Melt butter, stir in flour, salt and white pepper.
• Slowly add the hot chicken stock and scalded milk.
• Stir constantly over low heat for 3 to 5 minutes.
• Tomato paste (option) add to give flavor and color.
• Egg yolk (option) beaten egg for yellow color sauce is desired.
• Preheat oven to 350 degrees.
• Grease 2 quart casserole.
• In the casserole dish, put a layer of codfish and onions, a layer of potatoes, eggs, bechamel sauce.
• Keep layering until all ingredients are used.
• Top with mashed potatoes.
• Brush with egg yolk.
• Bake 45 minutes or until potatoes are golden brown.

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• 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 potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.