Bacalhao à portuguesa (Portuguese stockfish)

Ingredients for Bacalhao à portuguesa (Portuguese stockfish)

Instructions for Bacalhao à portuguesa (Portuguese stockfish)

To prepare the Bacalhao à portuguesa (Portuguese stockfish) recipe, please follow these instructions:

Cut fish out of water for about 12 hours, changing water occasionally. Let the fish run well by, remove skins and bones, and cut it into pieces. Cut the peeled potatoes into thick slices. Heat olive oil, and fry the onion and Leek up, which is cut into slices, add the crushed garlic and thyme. When onions are golden, add the peeled sliced tomatoes, fennel and fish. Pour a glass of water over and let the right simmer low for about 45 minutes. Add the potatoes, and let the Court now simmer an additional 30 minutes until both the fish and potatoes are tender.