THE RED-SWELL REEF POT

(Our Play on Bacalhau à de Bragança)

THE RED-SWELL REEF POT

Ingredients: 400g Salt Cod (soaked, chunks), 2 Red onions (sliced), 500g Potatoes (sliced), 2 cloves Garlic, 1 tbsp Smoked paprika, 1 tsp Black pepper, 100ml Extra virgin olive oil, 100ml Dry White Wine, 1 tbsp Tomato purée...

Ingredients

  • 400g Salt Cod (soaked, chunks)
  • 2 Red onions (sliced)
  • 500g Potatoes (sliced)
  • 2 cloves Garlic
  • 1 tbsp Smoked paprika
  • 1 tsp Black pepper
  • 100ml Extra virgin olive oil
  • 100ml Dry White Wine
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Fry onion rings in half the oil until golden; add potatoes and fry until the edges have charred spots.
  2. The Bloom Add spices, garlic, and tomato purée with a 30ml splash of wine; the hiss will release the smoky aromatics.
  3. The Swell Add remaining wine; simmer for 5 minutes. Place cod chunks on top of the potato-onion foundation.
  4. The Marriage Cover and steam for 15 minutes until the cod flakes and the red silk reduces to a thick lacquer.
  5. The Final Flourish Finish with a heavy rain of raw fresh parsley and black olives.

Cuisine: Portuguese

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