Roasted Codfish & Potatoes

Although it's a simple and modest dish it can easily exceed the expectations of our guests/ family members -  it smells greatly, it will literally melt in your mouth and the spiciness will warm you on a chill night. Cod is a lean fish that also happens to be a good source of omega 3 fatty acidsand is widely used in Portuguese cuisine. Super tasty it will be a feast not only for the eyes, but mostly to your palate!

 Ingredients:

• 3 pieces of unsalted codfish
• potatoes
• onions
• garlic
•  bay
• chili 
• mixture of peppers 
• extra virgin olive oil
• salt
• white wine

Start by peeling the potatoes and cut them into cubes. Take them to cook slightly in boiling water and add salt to taste. Drain them and set aside.Slice the onions into , drizzle generously with extra virgin  olive oil and sprinkle with chilii, taking it to a pre-heated oven at 180 ° until lightly golden. Remove, add the cod, season with a mixture of peppers, bay leaves and crushed garlic with the rind. Add the potatoes, rectify the seasoning, and add a glass of white wine. Bake at 200 ° for about 30m.

Ingredientes:

• 3 postas bacalhau demolhado
• batatas
• cebolas
• alhos
• piri piri
• mistura de pimentas
• louro
• azeite virgem extra
• sal
• vinho branco

Comece por descascar as batatas e cortá-las aos cubos. Leve-as a cozer levemente em água a ferver e sal a gosto. Escorra-as e reserve. Corte as cebolas em meias-luas, regue generosamente com azeite e polvilhe com piri piri, levando ao forno pré -aquecido a 180º até alourar levemente. Retire, adicione o bacalhau, tempere com a mistura de pimentas, folhas de louro e alhos esmagados, mas com a casca. Junte as batatas, retifique os temperos, e adicione um copo de vinho branco. Leve ao forno a 200º cerca de 30m.