Bacalhau A Algarvia Golden Codfish With Potatoes Recipe

Ingredients for Bacalhau A Algarvia Golden Codfish With Potatoes

• Salt Cod Fish
• Russet Potatoes
• Garlic Cloves
• 1 medium yellow onion, thinly sliced
• 1/4 cup all-purpose flour
• Fresh Parsley
• 1/2 cup olive oil, plus extra for drizzling
• Salt and freshly ground black pepper to taste
• Pepper

How to Make Bacalhau A Algarvia Golden Codfish With Potatoes

1. **Day before:** Place cod fillets in a large Pyrex dish, ensuring each piece is completely covered with water. Refrigerate for 12 hours.
2. Change the water and refrigerate for another 12 hours.
3. **Cook Potatoes:** Boil potatoes in lightly salted water for 20 minutes, or until tender. Drain, peel while hot, and slice into 1/2-inch thick circles.
4. Set potato slices aside in a warm place. (Can be done the day before)
5. **Prepare Cod:** Remove cod from the refrigerator, rinse, and pat dry. Remove any bones or tough parts. Cut into 2-inch squares.
6. **Dredge:** Dredge cod pieces in flour, shaking off excess.
7. **Brown Cod:** Heat 1/4 cup olive oil in a large sauté pan over medium heat. Brown cod pieces in batches, ensuring a single layer, until lightly golden brown. Remove with a slotted spoon, drain on paper towels, and season with salt and pepper.
8. **Sauté Aromatics:** In the same pan, add remaining olive oil, sauté minced garlic and sliced onion until lightly golden brown.
9. **Assemble Platter:** Place the browned cod in the center of a serving platter. Sprinkle with the sautéed onion and garlic mixture.
10. **Keep Warm:** Keep the cod warm in a low oven (around 170°F/77°C).
11. **Cook Potatoes:** Add the remaining olive oil to the pan and sauté the potato slices until lightly browned. Drain excess oil.
12. **Toss Potatoes:** Gently toss the potatoes with chopped parsley.
13. **Serve:** Arrange the sautéed potatoes around the cod on the platter and serve immediately. Garnish with fresh parsley. Enjoy with a simple green salad!