Bacalhau
Preserved cod holds up well to several hours in the slow cooker. Salting and drying fish and packing it in barrels is a time-honored method of preservation brought to California by Portuguese immigrants like my grandmother’s people, who came to this country from their home in the Azores.
Suggested Beverage: A crisp Sauvignon Blanc or Gewürztraminer.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Soak the cod in the refrigerator in two or three changes of water overnight. Remove any bones or skin and, using your fingers, shred the flesh.
Step 2
Place a large sauté pan over medium-high heat and add the oil. Sauté the onion until golden brown, about 15 minutes. Add the garlic and cook for 2 minutes.
Step 3
Coat the bottom of the slow cooker with olive oil. Arrange half of the sliced potatoes in the bottom of the cooker. Cover with a layer of half the fish, followed by a layer of half the onion mixture. Pour half of the crushed tomatoes on top.
Step 4
Repeat the layering with the remaining potatoes, fish, onion mixture, and tomatoes.
Step 5
Cover and cook on low for 4 to 6 hours, until the potatoes are very tender.
Step 6
A half hour before serving, pour in the cream evenly over the fish.
Step 7
Divide the fish and vegetables among 4 shallow bowls and garnish each with 5 green olives and a dusting of Parmesan cheese. Serve hot with a loaf of crusty bread.
