How to Make Bacalhau

 

Bacalhau was first created by the Spaniards in the 15th century. The method of drying and salting cod fish was first developed the Bay of Biscay in Newfoundland. This method then spread to surrounding European countries in the early 1640s. Thus creating the Tradition Spaniard dish Bacalhau!

Ingredients

• Salt
• 2 lbs of Cod fish
• Potatoes
• 6 Eggs
• 1 Large Onion
• 1 Small Onion
• Olive Oil
• Vegetable Oil

Steps

1. Boil out the salt in a pot filled with water (enough water to cover the cod)
2. Boil the cod twice (the first time stop until it stops boiling then strain the cod and repeat the process)
3. Put 6 eggs into pan and boil with water (leave eggs in for 4 minutes)

1. When finished boiling, run eggs under cold water and peel off shell
2. Chop up 6 potatoes (keep in mind for 2 potatoes feeds 1)

1. Thinly slice onions

1. Fry onions in a deep frying pan with half cup of vegetable oil

1. When putting onions in frying pan separate the rungs from each other to make it cook evenly (takes about 15 minutes to get brown don’t be discouraged with the amount of onions, when cooked onions will be soft and yellow)
2. De-bone the cod (feel for the bones using your hands)
3. Mix and blend cod in with the onions so it retains the taste and boil on low

1. Preheat the stove to 350
2. Put mixed cod and onions onto the bottom of the pan
3. Lightly pour olive oil onto the onions and cod

1. Slice the eggs and put a layer on top of the onions and cod
2. Then put a layer of potatoes on top of the eggs (do not mash the potatoes)
3. Put the remaining egg slices on top of the potatoes
4. Drizzle a bit of olive oil on the finished product

1. Put dish into the oven for 10-15 minutes (until it browns)

1. Let it cool for 5 minutes then serve!

Tips

• In a hurry? To save time use a gas stove. This will ensure that your dish will cook in less time.

Things You'll Need

• Stove
• Pan
• Baking Dish
• Measuring Cup 

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Sources and Citations

• http://www.jacob-bjorge.com/default.aspx?menu=15

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