MoL recipe two (Tuesday’s supper): Bacalhoada (Portuguese Salt Cod Stew)
MoL suggests no quantities, other than generosity with all ingredients.
Salt cod (soaked 36-48 hours prior to cooking, kept in fridge with frequent changes of water); much olive oil; two or more onions; waxy potatoes; hard boiled eggs; a lot of pitted black olives; more olive oil.
Hard boil eggs and slice; parboil potatoes and slice; slice onions.
Cover salt cod with fresh water, bring to boil, simmer 2-3 mins. Remove and flake fish, discarding skin and bones.
Layer onions, potatoes and salt cod in casserole, adding olives as you go. Top with sliced egg. Salt and pepper.
(Fresh peas in season work well as an addition.)
Lots more olive oil; place casserole in oven (medium heat) 30-40 mins.
Rice and salad is suggested as an accompaniment but the dish works best alone.