Both at supermarkets and home, you find Bacalao (cod) a lot around Christmas time in Mexico. I got this recipe last Christmas from my Brazilian aunt, Tia Lucia. It took me long to make up my mind to make it myself because it's a lot of work, starting from 2-day-desalinating process of the cod. On top of that, it's not the most reasonable ingredient; it cost me about 12€ per kilo at a Spanish food store. I have the mission to go one month under 250 EUROS! But well, only once won't harm the budget so much, will it? I don't usually cook dishes using seafood for its cost so Wednesday dinner turned out to be very special!
-Apr. 2 grocery shopping € 15.87/ € 234.13 left
Ingredients (serves 6)
700g/1.5lbs dried and salted cod
500g/18oz potatoes
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
2 eggs
1 small onion
1/4 cup olive oil
Directions
1. Wash off the salt of cod and place it in a large bowl. Cover with water and let it rest in the fridge fro 6-8 hrs., covered. Repeat this process 5-6 times. Depending on how thick the cod is, time necessary to desalinate varies from 24 hrs. to 48 hrs.
2. Cook cod in boiling water for 2 min. Skin and take the bones from the cod.
3. Boil potatoes with skin. Peel and slice into 5mm or 1/5 inch.
4. Make hard boiled egg and slice.
5. Slice bell peppers and onion. Saute in olive oil for 4-5min. and set aside.
6. Layer all the ingredients above, garlic powder and paprika powder. Drizzle olive oil over and bake in oven fro 20-30 min. at 180°C/350°F., covered with tin foil.
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