Brazilian Cod Fish Stew
Simple and easy Brazilian "Bacalhoada" made with fresh cod intead of the traditional dry and salted cod. It's hard to find where we live in Wisconsin so I replaced with fresh cod easily available, and turned out to be amazing!
Ingredients
- 1 large yellow bell pepper thinly sliced
- 1 large red bell pepper thinly sliced
- 2 large yellow onions thinly sliced
- 8 medium yellow potatoes peeled and cut 1/2 inch thick
- 1 small bunch parsley
- ½ cup kalamata olives pitted and sliced
- ¾ cup olive oil extra virgin
- 2 large fresh cod fillets
- salt and black pepper to taste
Instructions
- Slice all vegetables1/4” thick. On a heavy cooking pot drizzle olive oil Line the bottom with tomatoes; Place a layer of Bell peppers; then a layer of onions separating the rings; then a layer of potatoes. Drizzle olive oil, sprinkle salt and parsley. Lay the cod. Drizzle olive oil, sprinkle salt and parsley. Repeat layers finishing with olive oil, olives and parsley. Cover and simmer over low heat until potatoes are soft.
Video
Notes
Serve it over white rice and garnish with parsley and olive oil.