Bacalhao de Freitas

Bacalhao de Freitas


  • cod fish
  • 3 large onions
  • 2 garlic cloves, minced
  • patatoes
  • olive oil
  • parsley
  • 1 lemon
  • black olives
  • 3 eggs, cooked
  • hot paprika and regular paprika
  • salt


Put cod in water over night, drain and wash as usual. Cook cod for about 20 minutes. Cook cubed potatoes; do not over cook either one. Remove cod and let cool so to remove bones and shred. Cook onion and garlic in 1/4 cup of olive oil. Add a pinch of salt, return shredded cod and potatoes to onions and mix. Add hot paprika and salt to taste. Mix together well. Pour all into a dish, with sliced cooked eggs, parsley, black olives and 1/2 cup olive oil. Spinkle with regular paprika, cover with foil and bake at 450F for 15 minutes. Remove. Garnish with lemon wedges and serve with green salad.

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