Bacalao in the house
Bacalao means cod in Portuguese, but we probably traditionally associate the word with the Portuguese fish dish that comes in so many varieties. In Portugal, it is said that a newlywed woman should be able to master 365 varieties of bacalao, one for each day. I have made different variations myself, although not 365, but my conclusion so far is that this is the best.
Bacalao is easy to make and is always successful. I often make it when we get guests. The bacalao is cooked in the oven and adjusts itself until it is done. The pot is placed on the table and is usually empty when it is carried away again. Here you just have to go up with the number of mouths and invite to bacalaolag weekend.
600 g clipfish (before dilution), in pieces
600 g potatoes (approx.), Sliced
2 carrots, sliced
1 red pepper, in pieces
1 yellow (or green) pepper, in pieces
1-2 yellow onions, in rings
1/2 clove garlic, finely chopped
1 / 2-1 red chili, finely chopped
2 tbsp tomato puree
2 cans of canned tomatoes, chopped
100 g black olives (without stones)
1 bay leaf
salt and pepper
THIS IS WHAT YOU DO
Clipfish are made from cod , which are salted and dried. In the old days, the fish was dried on rocks, hence the name clipfish. Before cooking, the clipfish must be diluted. Dilution of clipfish has two purposes: first, the salt should be extracted from the fish so that the salty taste is just right. Secondly, the water that disappeared during drying must be returned to the fish so that it regains its original consistency.
As a rule of thumb, nine parts water is used for one part fish. The fish should be watered for 1-2 days, and the water should be changed once during this period. However, variations can occur, so you must always taste the fish before cooking it. Another good tip might be to read the manufacturer's instructions on the package. You can also buy ready-diluted clipfish, but personally I think the bacalao is best when I dilute the clipfish myself.
When the fish has been diluted, all you have to do is start: Peel and cut up all the vegetables. Heat the oil and fry the peppers for a few minutes, and set aside. Then fry the onion in a little oil until it is shiny and soft, and add the chili and garlic. Add the tomato puree and let the mixture simmer for a few minutes, before adding the canned tomatoes and bay leaf and let the sauce simmer for a few minutes. Season with salt, pepper and sugar so that you can adapt the strength to your own taste and pleasure
Layer potatoes, carrots, peppers, clipfish and tomato mixture in a fireproof dish or a pot that can stand in the oven. Finish with a layer of tomato mixture. Cover with a lid or aluminum foil and bake the dish in the oven at 200 degrees for about 1.5 hours, until the potatoes are tender. (If you want to cook the bacalao in a casserole, follow the same procedure. Heat the casserole, put on the lid and let the dish enjoy itself on low heat for about 1.5 hours, until the potatoes are tender.) Add the black olives just before serving. Stir as little as possible in the dish along the way.
Top with a little coarsely chopped parsley and serve the bacalao with good bread, lemon wedges and a good Portuguese red wine