A classic dish in Portugal, Bacalhau a Minhota is among the most distinct and standard Portuguese styles of food preparation Bacalhau, coming from Northern Portugal. This dish consists of spicing the bacalhau then frying it in oil somewhat together with some potato pieces and caramelized onions.
The bacalhau is extremely tasty when prepared in this style, and is best when served together with some crispy deep-fried potatoes and scrumptious caramelized onions on top. There many bacalhau dish variations, depending upon area and custom.
In Portugal, it is stated there are more than 365 methods to prepare bacalhau, one for every single day of the year; others state there are 1,001 methods.
Whatever the specific number, bacalhau is a common active ingredient in Portuguese food. Bacalhau is frequently served with potatoes. Green (Vinho Verde) or fully grown wines (Alentejo Wine, D�o Wine, or Douro Wine) are served along with.
Serves 1-2
Ingredients:
� 1/2 lbs. bacalhau
� 1 teaspoon paprika
� 10 garlic cloves, chopped
� 1/2 cup olive oil
� 1 teaspoon chili powder
� 3 onions, sliced
� 1/4 cup sliced black olives
� Vegetable oil for frying
� 1/2 lbs. potatoes, sliced
� Salt and pepper to taste
Directions:
1. Prepare the bacalhau the day in the past. Let it take in a bowl of water for 12 hours, altering the water 2-3 times.
2. The next day, sprinkle the pieces of bacalhau with paprika and fry them in oil, leaving them browned on both sides.
3. In the exact same oil, fry the potato pieces.
4. Now include the garlic and chopped onions to a fry pan with the olive oil. Let them saute on medium to low heat up until the onions are caramelized and well browned.
5. Place the pieces of cod and potatoes on a baking meal and cover with the onions and garlic.
6. Bake for 6-8 minutes in the oven at 355 degrees Fahrenheit.
7. Once done, eliminate from the oven and serve on a plate with the sliced up black olives and a side salad.
In Portugal, it is stated there are more than 365 methods to prepare bacalhau, one for every single day of the year; others state there are 1,001 methods.
Whatever the specific number, bacalhau is a common active ingredient in Portuguese food. Bacalhau is frequently served with potatoes. Green (Vinho Verde) or fully grown wines (Alentejo Wine, D�o Wine, or Douro Wine) are served along with.
Serves 1-2
Ingredients:
� 1/2 lbs. bacalhau
� 1 teaspoon paprika
� 10 garlic cloves, chopped
� 1/2 cup olive oil
� 1 teaspoon chili powder
� 3 onions, sliced
� 1/4 cup sliced black olives
� Vegetable oil for frying
� 1/2 lbs. potatoes, sliced
� Salt and pepper to taste
1. Prepare the bacalhau the day in the past. Let it take in a bowl of water for 12 hours, altering the water 2-3 times.
2. The next day, sprinkle the pieces of bacalhau with paprika and fry them in oil, leaving them browned on both sides.
3. In the exact same oil, fry the potato pieces.
4. Now include the garlic and chopped onions to a fry pan with the olive oil. Let them saute on medium to low heat up until the onions are caramelized and well browned.
5. Place the pieces of cod and potatoes on a baking meal and cover with the onions and garlic.
6. Bake for 6-8 minutes in the oven at 355 degrees Fahrenheit.
7. Once done, eliminate from the oven and serve on a plate with the sliced up black olives and a side salad.
