Warm up the fryer, mid-week lunch is sorted. Enjoy this traditional Portuguese dish from Kachen, a scrumptious fried fish classic with perfectly paired potatoes.

INGREDIENTS

  • 2 kg of bacalhau (salted cod)
  • 3 large onions
  • 4 cloves of red garlic
  • 1 bunch of parsley
  • 4 ‒ 5 tbsp olive oil
  • 2.5 kg potatoes (e.g. Nicola variety)
  • 1 glass of dry white wine
  • Oil for the fryer
  • 1 jar of black olives (160g)
  • 1 jar of green olives (160g)
  • Salt & black pepper
  • 12 eggs

INSTRUCTIONS

  1. Tear the large slices of bacalhau by hand, remove the bones and set aside.
  2. Cut the onions into half moon slices. Finely chop the garlic and parsley. Cut the potatoes into matchstick size strips. Set aside.
  3. In a large pot, sweat the onions in olive oil. Add the garlic and the 4 ‒ 5 tablespoons of olive oil. Add the bacalhau and white wine, stir and fry over a low heat for 15 minutes.
  4. Turn on the deep fryer to 170°C and cook 4 batches of mini potato fries for about 3½  minutes each. Keep a close eye on them: the fries should be cooked and slightly firm but still white and soft. They should not
    be browned.
  5. Add the potatoes to the bacalhau along with half a jar of black olives and half a jar of green olives (drained). Season with salt and pepper, stir and cook on a low heat for 5 minutes.
  6. Whisk the eggs and add the parsley, then add to the bacalhau and simmer for 10 minutes on a low heat.

TIPS

If you reheat it, add extra eggs before serving so that it doesn’t stick to the pan.

Recipe: Alcina Guedes Nogueira

For this recipe and other seasonal options, click here to visit Kachen.

RTL