Bacalhau à Minhota comes from the north of Portugal. The name means Minho style, after the region it comes from.
Like most food from that region, it is hearty and simple. You fry a piece of codfish seasoned with paprika in hot olive oil, fry the potatoes in the same oil and top it all with sautéed onions. The flavour the codfish leaves in the oil is what makes the potatoes so good.
Ingredients (serves 4)
- 1 kg codfish
- 4 large potatoes
- 2 large onions
- 4 garlic cloves
- 1 red bell pepper
- Olive oil
- Paprika
- Flour
- Black olives
- Parsley or coriander, to taste
- Wine vinegar
- Salt and pepper, to taste
Instructions
- Peel the potatoes and soak them for at least 30 minutes. Slice them, not too thin, rinse and dry them very well with paper towel.
- Slice the onions and chop the garlic.
- Cook the onions slowly in olive oil over low heat. When they start to turn golden, add the thinly sliced red pepper.
- After 8 minutes, add the garlic, cook for 4 minutes over low heat and add a tablespoon of wine vinegar.
- Dry the codfish with paper towel, season it with paprika and black pepper and dust it with flour.
- Heat olive oil in a frying pan and fry the codfish, skin side down first, for 8 to 10 minutes on each side, until golden. Larger pieces may need more time.
- Heat the fryer to 180°C and fry the potatoes in small batches.
- Serve the codfish with the potatoes and onions, topped with chopped parsley or coriander and black olives.
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