Bacalhau à Minhota is one of the most traditional and unique Portuguese styles of cooking Bacalhau, originating in Northern Portugal. This dish includes spicing the bacalhau then frying it in oil slightly along with some potato slices and caramelized onions. The bacalhau is very flavorful when cooked in this style, and is perfect when served alongside some crunchy fried potatoes and delicious caramelized onions on top.
1/2 lbs. bacalhau
1 teaspoon paprika
1 teaspoon chili powder
Vegetable oil for frying
1/2 lbs. potatoes, sliced
3 onions, sliced
10 garlic cloves, chopped
1/2 cup olive oil
1/4 cup sliced black olives
Salt and pepper to taste
1) Prepare the bacalhau the day before. Let it soak in a bowl of water for 12 hours, changing the water 2-3 times.
2) The next day, sprinkle the slices of bacalhau with paprika and fry them in oil, leaving them browned on both sides.
3) In the same oil, fry the potato slices.
4) Now add the garlic and sliced onions to a frying pan with the olive oil. Let them saute on medium to low heat until the onions are caramelized and well browned.
5) Place the slices of cod and potatoes on a baking dish and cover with the onions and garlic.
6) Bake for 6-8 minutes in the oven at 355 degrees Fahrenheit.
7) Once done, remove from the oven and serve on a platter with the sliced black olives and a side salad.