BACALHAU

Bacalhau image

Yield serves 4

Number Of Ingredients 9

1 pound salt cod
1/4 cup olive oil, plus extra for coating
1 large yellow onion, sliced
2 cloves garlic, minced
4 large potatoes, peeled and sliced
1 (28-ounce) can crushed tomatoes
1/2 cup heavy whipping cream
20 stuffed green olives, for garnish
2 tablespoons grated Parmesan cheese, for garnish

Steps:

Soak the cod in the refrigerator in two or three changes of water overnight. Remove any bones or skin and, using your fingers, shred the flesh.
Place a large sauté pan over medium-high heat and add the oil. Sauté the onion until golden brown, about 15 minutes. Add the garlic and cook for 2 minutes.
Coat the bottom of the slow cooker with olive oil. Arrange half of the sliced potatoes in the bottom of the cooker. Cover with a layer of half the fish, followed by a layer of half the onion mixture. Pour half of the crushed tomatoes on top.
Repeat the layering with the remaining potatoes, fish, onion mixture, and tomatoes.
Cover and cook on low for 4 to 6 hours, until the potatoes are very tender.
A half hour before serving, pour in the cream evenly over the fish.
Divide the fish and vegetables among 4 shallow bowls and garnish each with 5 green olives and a dusting of Parmesan cheese. Serve hot with a loaf of crusty bread.