International Recipes
Salt Cod in Tomato Sauce
(Bacalhau com Tamatada - Portugal)
Ingredients
- 1 1/2 pounds salt cod fillets
- 2 medium onions, sliced
- 1 tablespoon olive oil or Vegetable oil
- 2 medium tomatoes, chopped
- 1 clove garlic, chopped
- 1/8 teaspoon pepper
- 2 hard cooked eggs, peeled and sliced
- 1/4 cup pitted ripe olives, sliced
- Snipped parsley
Instructions
- If fish fillets are large, cut into serving pieces. Place fish in enamel or stainless
steel pan or glass bowl. Cover with cold water; refrigerate 12 to 24 hours, changing
water 3 or 4 times.
- Cook and stir onions in oil until tender. Add tomatoes, garlic and pepper. Cover
and simmer for 5 minutes. Pour into ungreased 12 x 7 1/2-inch baking dish.
- Drain fish. Remove bones and skin if necessary; rinse in cold water. Arrange
fish on tomato mixture.
- Cover and bake at 350 degrees F until fish flakes easily
with fork, 20 to 30 minutes.
- Garnish with eggs, olives and snipped parsley.
Yield: 8 servings