Back at it again with the bacalhau! My first bacalhau recipe was nearly a year ago, which is just crazy how time goes by. As I had mentioned in that post, there are hundreds of recipes for bacalhau, and I’ll be including two of them for this project, and ultimately, in the cookbook. As with the other bacalhau recipe I made before, this one is also from Tia Elvira, and is one of the more popular bacalhau recipes.
Enjoy and I hope everyone has a great week!
Yields: 6-8 servings
1 pound salted cod, soaked in water
18-ounce bag of shoe string fries or 2 medium potatoes peeled and cut thin
4 tablespoons olive oil
2 large yellow onions, chopped fine
2 1/2 tablespoons Italian parsley, chopped fine
Note: Soak cod overnight in a pot of cold water or up to at least 12 hours, changing water 2-3 times
1) Once cod has been soaked overnight or for up to 12 hours, place it in a large pot or Dutch Oven, filled with cold water, and bring to a boil. Cook cod for approximately 10-12 minutes or until cooked and tender all the way through. Once cooled, break apart into chunks, removing bones and skin.
2) While cod is cooking, bake or fry french fries. Ideally, they should be crispy, but prepare whichever way you prefer.
3) In a large pot or Dutch Oven (you can use the same pot you’ve been using to soak/cook the cod), add olive oil and onions, and cook over medium heat until onions are translucent and aromatic, five minutes. Next, add parsley, shredded cod and french fries to the pot. Mix together very well.
4) In a small bowl, whisk together eggs and add to the pot. Continue mixing until eggs are scrambled and cooked. Add olives and more parsley, if desired.