This is a dish I grew up with that is very popular in Brazil, it is inspired by Portuguese cuisine and known as “Bacalhoada.” There are many variations of this dish. It is originally made using salted cod but I’m using fresh cod in this recipe due to difficulty finding salted cod in Arizona, where I live. Although salted cod is a key ingredient, this recipe with fresh cod still gives you a good taste of this wonderful Portuguese dish and brings me memories of Brazil.
8 cod fillets
1 bag small Yukon gold potatoes
4 roma tomatoes thinly sliced
1 large yellow bell pepper, thinly sliced
3/4 Cup pitted Kalamata olives
1 shallot thinly sliced
1 tsp garlic powder
1/2 cup olive oil
1 tsp red pepper flakes
Salt and pepper
fresh Italian parsley chopped
- Pre heat oven to 375F.
- Arrange cod fillets in a baking dish. Make a marinade with lemon juice, olive oil, salt, pepper, garlic powder and red pepper flakes and pour over cod. Cover and place in refrigerator.
- Cut potatoes in half and cook them in boiling water for 10 minutes. Drain water, sprinkle salt and pepper and arrange them in baking dish with the cod.
- Add sliced tomatoes, sliced shallots, sliced yellow peppers, Kalamata olives,drizzle olive oil and sprinkle dried oregano.
- Cover with foil and bake for 30 min. Remove cover and broil for 8 minutes. Garnish with fresh parsley.
Serve with a side of sautéed spinach or kale with a little butter.