Sunday, May 29, 2011 Post By: Grayne Wetzky

Bacalhau with fennel

Bacalhau is a very traditional Portuguese fish dish. It is most often made using salted and dried cod from Norway. In fact, bacalhau means 'salted cod' in Portuguese. Finding salted dried cod in stores in America can be a challenge, so in this recipe we will be making bacalhau from fresh cod.

If you want to use the traditional dried salted cod it can be found in Portuguese markets, but keep in mind that salted dried cod needs to be rinsed out in water for a long time before it can be used in cooking.

With that out of the way, let's make some bacalhau!

For this recipe you will need :

2 lbs of fresh cod (use the thick back fillets of the cod)
2 onions
2 cloves of garlic
1 fresh fennel
Half of one leek
Half green pepper
1 cup white wine
1 can of tomatoes
olive oil
2 ts paprika
1 lemon
Half a cup of green olives

Start by cutting the fish into serving pieces and put them in a casserole. Cover the pieces with the juice from the lemon and the lemon zest.

Next, chop the onions, garlic, leek and the fennel. Stir the onion in olive oil until it softens, then add the rest of the vegetables.

Add the tomatoes, wine and the paprika and let the mix boil. Add salt and pepper to taste. Let simmer before pouring over the fish in the casserole. Add the olives and bake the dish at 325 degrees for about 15 minutes or until the fish is cooked through.

Bacalhau is typically swerved with boiled potatoes, for the more hardcore primal eaters it can be served with steamed rice, or be enjoyed just by itself.

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