1 kg of loin of bacalhau

2 kg of sweet potatoes in rodelas

4 red bell peppers

2 green peppers fatiados

5 fried onions

20 teeth of alho fatiados

150 g of Portuguese black olives

4 cooked eggs to shave

1 can of oil (500 ml)


Three days before, place the bacalhau de molho in the water and leave it in the geladeira

Change to water every 6 hours

Afterwards, drain and take advantage of the water to cook the sweet potatoes, shelled and cut into rounds 2 cm thick.

Cook sweet potatoes al dente and reserve

Ferva 2 liters of water and place or bacalhau

Untie or heat and leave the panela covered for about 10 minutes (do not boil or bacalhau so that it does not dry out)

As soon as it is, in a large refrigerator, add a jug of oil and fry the sweet potatoes so that they become golden


Depois, refogue or paprika, with onion and or alho no azeite and reserve

Drain or bacalhau and remove the spines and peel, leaving them in large flakes

In a large crossing, make layers of sweet potato, bacalhau, onion, paprika and olive oil

Water with the remaining oil

Date with aluminum foil and lightly in a pre-heated oven at 180ºC for 40 minutes

Finish by baking with cooked eggs and serve.

too much delight

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