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Bacalhau 'a Bruxa De Valpassos

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Main dish


  • 2 lb Bacalhau, soaked, flaked, bones and skin removed
  • 6 Onions, md., peeled, sliced
  • 1 tb Butter
  • 2 oz Fresh lard, minced
  • 1 1/2 lb Potatoes, peeled, sliced
  • 1 Bunch Parsley, fresh
  • 2 Garlic cloves, slivered
  • 1/2 c Olive oil
  • 3 tb Wine vinegar
  • 3 tb Plain flour
  • Salt and pepper


Cover the bottom of a earthenware or oven-glass casserole with one third of the sliced onions, flaked cod, lard, butter, S&P, garlic, use just the leaves of parsley, hand ragged, & thickly sliced potatoes; Sprinkle with 1/3 of the vinegar and 1/3 of the flour. Repeat twice, making sure you finish with a potato layer. Add the olive oil, cover, and bake on a moderate oven (350ยง) for 30 minutes or until potatoes are done, basting often with its own juices.
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