Ingredients
- •1.5 lbs salt cod (bacalhau), soaked in cold water 24–48 h (change water 3–4 times)
- •1 tsp black pepper
- •4 tbsp extra virgin olive oil, divided
- •2 cloves garlic, thinly sliced
- •2 bay leaves
- •For serving:
- •1 lb gold potatoes, peeled and sliced 1/4 inch thick
- •2 large onions, thinly sliced
- •½ cup black olives (Portuguese or Kalamata)
- •4 hard-boiled eggs, quartered
- •Fresh flat-leaf parsley, chopped
- •Extra virgin olive oil for drizzling
- •Black pepper
Instructions
After soaking the salt cod for 24–48 h (until the salt level tastes pleasant, not overwhelming), pat dry.
Place cod portions in vacuum-seal bags with 2 tablespoons olive oil, sliced garlic, bay leaves, and pepper.
Seal on the gentle setting.
Preheat sous vide bath to 130°F (54°C).
Submerge and cook for 40–45 min until the cod flakes in large, silky pieces.
While cod cooks, boil sliced potatoes in salted water until just tender, about 10 min. Drain.
In a large skillet, heat 2 tablespoons olive oil over medium heat.
Add sliced onions and cook 10–12 min until softened and golden.
When cod is done, gently remove from bags and break into large flakes (don't shred).
On a warm serving platter, layer the boiled potato slices as a base.
Top with the softened onions.
Arrange the cod flakes over the onions.
Scatter black olives and quartered hard-boiled eggs around the platter.
Drizzle generously with extra virgin olive oil.
Shower with chopped parsley and cracked black pepper.
Serve immediately.
Notes
- •Soaking the salt cod is the most important step - taste a small piece after 24 h to check the salt level
- •The cod should flake into large, clean pieces - handle gently after sous vide
- •Good Portuguese olive oil makes or breaks this dish - use the best you have
- •In Portugal this is one of 365 bacalhau recipes - one for every day of the year