■ 500g|1.25lb dried salt cod (soaked and hydrated)
■ 1 large potatoes, peeled and sliced
■ 1 large onion, sliced to half rings
■ 1 large garlic clove, peeled and minced
■ 2 large tomates, about 250g| 8oz roughly chopped
■ 1 large red bell pepper, deseeded and roughly chopped
■ 1 bay leaf
■ salt and white pepper
■ 1/2 teaspoon of paprika
■ 1 head of coriander, roughly chopped
■ 1/2 cup|120ml of olive oil
■ Equipment: 27cm|10.5" frying pan with lid
1. Peel the potatoes and slice to 5mm|1/4" rounds, set aside covered with cold water to prevent browning. Separately; peel and slice the onions, chop the tomatoes into a large dice, and de-seed the pepper and cut into a rough 3cm|1" dice. Chop the coriander.
2. Strip the skin off the cod and de-bone, cut into 5cm|2" chunks
3. Layer the ingredients into a large frying pan with lid in the following order; onions, garlic, tomatoes, red pepper and finish with the potatoes. Push the bacalhau pieces in between the potato slices.
Add the bay leaf, sprinkle with salt, pepper, the paprika and the chopped cilantro, then pour over the olive oil and give the pan a gentle shake to encourage the oil to settle.
4.Cover the pan and cook on low heat, giving the pan an occasional shake, for 40 minutes or until the potatoes are cooked.
Prep: 25m | Cook: 40m | Serves: 3-4 | Easy
Macao Salt Cod, Potato and Bell Pepper Stew Recipe
Bacalhau Guisado com Batatas e Pimentão
Salt cod stewed in olive oil with potato, tomato, red pepper, onion and garlic.
To hydrate Dried Salt Cod place in cold water and store in the refrigerator for 8-12 hours, changing the water 3-4 times.
Ready frozen De-salted Salt Cod is sometimes available, in this case additional salt may need to be added to the recipe.
Recipe adapted from "Taste of Macau, Portuguese Cuisine on the China Coast", by Annabel Jackson, published by Hong Kong University Press 2003