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Bacalhau Stock Fish

Bacalhau Stock Fish
Quantity Ingredient
500 g Potatoes
2 Onions
Garlic
5 tbsp Olive Oil
Pepper & Salt
10 Black olives
2 Eggs
1 tbsp Parsley
500 g Stock Fish

Bacalhau stock fish is salt dried cod. Stock Water fish for at least 24 hours, renewing the water several times. Then put the stock fish in milk for 12 hours, bring to the boil briefly and simmer for 10 minutes at medium temperature. Stock fish into a sieve and free from skin and bones. It breaks down into small pieces. Cook and peel the potatoes and cut them into slices. Cut onions into rings and chop garlic finely. Heat oil in a pan, sauté onions and garlic. Add the potatoes and fry briefly. Add the fish to the stock, carefully mix in and season with a little salt and freshly ground pepper. Preheat oven to 200°. Fill the potato fish mixture into a casserole dish, cover with olives and bake for 10 minutes on the middle shelf. Bacalhau stock fish with hard-boiled eggs and parsley arrange.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
968 kcal
34 g
141 g
31 g

(C)opyright by Marions Kochbuch