Makes: 6 servings
Preparation Time: 1 hour plus time to desalt
- 1.5 KG OF SALTED COD LOIN
- 4 POTATOES
- 1 CUP (TEA) OF OLIVE OLIVE OIL EXTRAVIRGIN
- 1 YELLOW PEPPER IN SLICES
- 2 SLICED TOMATOES
- 1 ONION SLICED
- 1 CUP (TEA) OF BLACK OLIVE
- SALT TO TASTE
Desalt the cod for at least 24 hours, changing the water frequently and trying the fish to check the flavor. Cook the potato (with or without skin) and cut into slices. Place the fish in a baking dish or ovenproof dish, cover with aluminum foil, drizzle with half the oil and bake at 180°C for 10 minutes. Distribute the potatoes, peppers, tomatoes, onions and olives over the cod. Drizzle with remaining oil, cover with aluminum foil and return to oven for 20 minutes; remove the paper within the final 5 minutes. Serve with white rice. Other versions of cod can include hard-boiled eggs, for example. The dish can also be made with shredded cod, to use the loin trimmings.
Good Friday codfish is already a Brazilian tradition. Prepared in this way – and only at Easter –, it was the only fish that my father and my brothers ate, as they were not used to fish. In Portugal, a country that consumes a quarter of the cod sold in the world, there are numerous recipes with the ingredient. Many of them came and remain strong in Brazil, especially in Rio de Janeiro.