Bacalhau à Algarvia

Ingredients

• 500g (1.1 lb) salted codfish, soaked and desalted 500g (1.1 lb) salted codfish, soaked and desalted
• 500g (1.1 lb) potatoes, peeled and sliced 500g (1.1 lb) potatoes, peeled and sliced
• 2 large tomatoes, sliced 2 large tomatoes, sliced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 100g (3.5 oz) pitted black olives 100g (3.5 oz) pitted black olives
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, bring water to a boil and add the soaked and desalted codfish. Cook for 10 minutes, then remove from heat and drain.
3. 3.
   In a separate pot, boil the sliced potatoes until they are just tender. Drain and set aside.
4. 4.
   In a frying pan, heat the olive oil over medium heat. Add the sliced onions and minced garlic, sauté until golden brown.
5. 5.
   Add the sliced tomatoes, paprika, and black pepper to the pan. Cook for 5 minutes, until the tomatoes soften.
6. 6.
   In a baking dish, layer the cooked potatoes, codfish, tomato-onion mixture, and black olives.
7. 7.
   Drizzle the remaining olive oil over the top and bake in the preheated oven for 20-25 minutes, until the dish is heated through and the flavors meld together.
8. 8.
   Garnish with fresh parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Salted codfish — Soaking the codfish in water for at least 24 hours, changing the water several times, helps remove excess salt and rehydrate the fish. Taste a small piece before cooking to ensure it's not overly salty.
• Potatoes — Slice the potatoes evenly to ensure they cook uniformly. Boil them until just tender, as they will continue cooking in the oven.

Tips & Tricks

• For a twist, add a pinch of saffron threads to the tomato-onion mixture for a subtle floral note.
• Serve with a side of Portuguese cornbread (broa) to soak up the delicious sauce.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes over the dish before baking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.
• Experiment with different types of olives, such as green olives or a mix of varieties, to add variety to the dish.

Serving advice

Serve Bacalhau à Algarvia hot, straight from the oven. Accompany it with a fresh green salad dressed with a light vinaigrette to balance the richness of the dish. Don't forget to provide lemon wedges for squeezing over the codfish, as it adds a refreshing citrusy touch.

Presentation advice

Present the Bacalhau à Algarvia in a rustic ceramic baking dish, allowing the vibrant colors of the tomatoes, olives, and parsley to shine through. Garnish with a sprinkle of fresh parsley on top for an added pop of green.