Bacalhau is dried salted cod fillets that are first rinsed, soaked in water for 24 hours and refrigerated before use.



600g bacalhau

250ml (1 cup) full-cream milk

1kg potatoes, peeled and sliced

2 large onions, sliced

200ml olive oil

4 extra-large eggs, boiled, peeled and sliced

Handful black olives


Place the fish in a non-metallic bowl and cover with water. Soak for 24hours, in the fridge, draining and replacing the water twice. Place the fish in a saucepan with enough milk to cover it, simmer for 7-10 minutes. Remove the fish and place the potatoes in the milk and simmer for 15 minutes until just tender. Drain the potatoes and discard cooking liquid. Layer the fish, potatoes and onions in a large oven-proof pan with a lid.

Drizzle with olive oil and bake in a preheated oven at 180°C for 30 minutes.

Remove and serve topped with hard-boiled eggs and olives.

Serves 4-6.

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