Bacalao-Style Casserole
Ingredients for Bacalao-Style Casserole
| Ingredient | Quantity | How |
|---|---|---|
| New potatoes | 1 kg | thinly sliced |
| Olive oil | 5 tbsp | |
| Onion | 2 | finely chopped |
| Garlic | 8 cloves | minced |
| Red chili | 2 | finely chopped |
| Fennel | 1 | thinly sliced |
| Paprika powder | 1 tbsp | preferably smoked |
| Tomato paste | 1 tbsp | |
| Canned tomatoes | 3 cans | |
| Paprika pimientos | 1 jar | sliced |
| Olives | 1 jar | |
| Salted cod | 1 kg | 2x2 cm cubes |
Method for Bacalao-Style Casserole
Step 1
Boil or steam 1 kg new potatoes until tender. Rinse with cold water and slice thinly.
Step 2
Heat 5 tbsp olive oil in a pot. Sauté 2 finely chopped onions until translucent. Add 2 finely chopped red chilies and 8 minced garlic cloves and stir.
Step 3
Add 1 thinly sliced fennel to the pot and stir. Mix in 1 tbsp paprika powder, 1 tbsp tomato paste, and 3 cans of tomatoes. Bring to a boil, then reduce heat.
Step 4
Drain 1 jar of olives and 1 jar of paprika pimientos. Add to the pot.
Step 5
Gently fold in 1 kg salted cod cubes and sliced potatoes.
Step 6
Cover and bake in the oven at 200°C for 30-40 minutes.
Notes:
Store leftovers in the fridge, better when reheated the next day.