- 1. BACALHAU `A GOMES DE SA'
- Starting a day ahead, place the cod in a glass, enamel or stainless steel bowl. Cover it with cold water and soak for at least 12 hours, changing the ...
Ingredients: 8 (cod .. garlic .. oil .. olives .. parsley .. potatoes ...)
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- 2. BACALHAU COD (ITALIAN)
- Serves 8 Cut fish to serving pieces, place in glass bowl. Cover with cold water; refrigerate 12 to 24 hours, changing water 3 to 4 times. Cook and ...
Ingredients: 9 (eggs .. garlic .. olives .. onions .. parsley .. tomatoes ...)
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- 3. BACALHAU GOMES SA (ANGOLA)
- Soak the dry salt cod in water overnight. The next day, drain fish and simmer in fresh water, with bay leaves, for 20 minutes. Save the cooking ...
Ingredients: 12 (eggs .. leaves .. oil .. olives .. oregano ...)
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- 4. BACALHAU
- Cook fish in water until it falls apart. Cook potatoes and slice. Cook 1/2 cup oil, onions, sliced into rings until transparent. Mix cod, onions, ...
Ingredients: 8 (cod .. eggs .. garlic .. oil .. olives .. onions ...)
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- 5. BOLINHAS DE BACALHAU
- Starting a day ahead, place the cod in a glass, enamel or stainless steel pan or bowl. Cover it with cold water and soak for at least 12 hours, ...
Ingredients: 11 (cod .. crusts .. halves .. mint .. oil .. paprika ...)
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- 6. BACAIHAU A PORTUGUESA
- Soak codfish overnight in water to cover, changing water once or twice. Drain, cut into bite-size pieces. In a large pot, alternate layers of ...
Ingredients: 7 (oil .. rings ...)
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