Every day I grow exceedingly fond of salted cod, bacalhau.
I adore the texture, the meatiness and the flavor that is so unlike fresh cod. And what started out as a necessity on those large voyages when the Portuguese set out across the Atlantic to colonize Brazil, has evolved into a culinary delight that is quintessentially Brazilian.
There are several versions of bacalhau or salted cod stew and I love the one I blogged a few weeks earlier - here
This version is a completely different take on the previous one with a few more steps - boiled potatoes, oil cured olives - kalamata or a mix, boiled eggs, roasted red peppers, sauteed onions and poached, flaked salted cod are all baked together in layers with generous glugs of olive oil.
Wonderfully flavorful all together, just the ingredient list makes me want to do a happy dance!
I recommend this for a weekend dinner or when company is over. It makes quite an impression, I guarantee! Some wonderful bread and a nice crisp white wine is all that you need.
Mind you, you'll need to begin at least 24 hours in advance to de-salt the cod and this is a step by no means you want to miss.