Bacalao Dourado (Salt Cod)


serves 4 to 6
1 lb (450 g) salt cod
125 ml (4 fl oz) olive oil
2 onions, finely chopped
1 lb (450 g) potatoes, very finely sliced
6 eggs, lightly beaten
salt and pepper
10 ml/2 tsp chopped parsley to garnish


1. Place the cod in a large bowl, cover with cold water and leave to soak for 24 hours in a cold place, changing the water occasionally.

2. Drain the fish and put it in a large saucepan with fresh water to cover. Bring to the boil, then drain again. Skin the fish, remove the bones and flake the flesh finely.

3. Heat 30 ml/2 tbsp of the olive oil in a large frying pan. Add the onions and fry over medium heat until golden - this will take 20-30 minutes depending on the type of pan and the heat. Do not be tempted to increase the heat under the pan so as to save time; this results in burning not browning. Add the flaked fish, cook for 3 minutes more, then pour off any excess ojl. Set the pan aside.

4. Heat the remaining oil in a saucepan or second frying pan, add the sliced potatoes and fry gently for 10-15 minutes until tender but not crisp. Remove the slices from the oil with a slotted spoon, drain on absorbent kitchen paper and add to the flaked fish. Mix thoroughly.

5. Return the pan to moderate heat and cook, stirring lightly so as not to break up the potatoes, until heated through. Add the beaten eggs with salt and pepper to taste and continue cooking until the eggs have the consistency of creamy scrambled egg.

6. Turn the mixture out on to a heated serving dish, sprinkle with chopped parsley and serve at once.

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