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2 lbs. dried salt cod
Choose the thicker part of the fish next to the dorsal spine because the meat is
whiter, and more tender.
Soak the dry cod in water for at least 24 hours, changing the water every now and then, to take off all excess salt. Remove skin and bones and cut in small chunks.
In a casserole arrange alternate layers of salt cod, potatoes, olives, potatoes, eggs, onions, pepper. Arrange butter in small pieces on top.
Afterwards sprinkle with salt and pepper to taste.
Sprinkle generously with olive oil and bake in hot oven for about 30 minutes. Serve in the casserole to keep the heat.
Poster's Notes:
Posted by Liliana Wajnberg
Nutritional Info Per Serving: N/A
2 lbs. cooked and sliced potatoes
7 oz. black olives
8 tomatoes, skinned and sliced
4 hard boiled eggs, cut in halves
4 onions, boiled and cut in rounds
6 green and/or red peppers, cored and peeled
1 tablespoon margarine
Salt and pepper to taste
Olive oil to taste
This is a typical Brazilian dish with Portuguese origin. This is the most common way it's prepared here in Brazil.