Bacalhau com Todos

Ingredients

• 1.5 lb salt cod (salted, dried)
• 1.5 lb waxy potatoes (unpeeled)
• 4 medium carrots
• 1 large yellow onion
• 4 whole eggs
• ¾ cup extra-virgin olive oil
• 4 clove garlic cloves, sliced thin
• 1 whole bay leaf
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Place salt cod in a large bowl, cover with cold water, and refrigerate 24–48 hours, changing water every 8 hours.

2. 2

   Drain cod, pat dry, and place in a large pot. Cover with fresh water and bring to a gentle simmer, 15 minutes.

3. 3

   Remove cod to a plate, discard cooking water, and let cool slightly. Flake into bite-sized pieces, discarding any bones.

4. 4

   Cut potatoes into 2-inch chunks. Cut carrots into 2-inch batons. Slice onion into thick rings.

5. 5

   In the same pot, bring salted water to a boil. Add potatoes and carrots, simmer until tender, 18–20 minutes.

6. 6

   In a separate pot, cover eggs with cold water, bring to a boil, remove from heat, and let sit 10 minutes.

7. 7

   Cool eggs in ice water, peel, and halve lengthwise.

8. 8

   In a small skillet, warm olive oil over low heat. Add sliced garlic and bay leaf, infuse until fragrant, 3–4 minutes.

9. 9

   Drain cooked potatoes and carrots. Arrange on a warm serving platter with flaked cod and onion rings.

10. 10

    Drizzle infused oil over everything. Nestle egg halves around the platter. Season with salt and pepper to taste.

11. 11

    Serve warm, spooning garlic oil and bay leaf over each portion.

Tools you’ll need

• large bowl for soaking
• large pot (6+ quart)
• separate pot (3+ quart)
• small skillet
• cutting board and sharp knife
• slotted spoon
• ice bath (bowl or large cup)
• serving platter

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