Baked Salt Cod (Bacalao al Horno)

🛒 Ingredients

• Desalted Bacalao (Salt Cod) 500 g · 525 kcal
• Potatoes 600 g · 480 kcal
• Onions 300 g · 120 kcal
• Red Bell Pepper 200 g · 60 kcal
• Garlic 30 g · 45 kcal
• Canned Diced Tomatoes 400 g · 80 kcal
• Extra Virgin Olive Oil 73 g · 645 kcal
• Pitted Black Olives 50 g · 58 kcal
• Fresh Parsley 10 g · 4 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Ensure your bacalao is properly desalted by soaking it in cold water for 24-48 hours, changing the water every 8 hours. Once desalted, pat the fish dry and remove any skin or bones, then flake it into large pieces.
2. Preheat your oven to 200°C (390°F). Lightly grease a large baking dish with a tablespoon of olive oil.
3. Slice the potatoes and onions into thin rounds, and the red bell pepper into thin strips. Mince the garlic cloves.
4. In the prepared baking dish, arrange a layer of potato slices, followed by a layer of onion and red bell pepper. Sprinkle with half of the minced garlic.
5. Next, evenly distribute the flaked bacalao over the vegetables. Then add the canned diced tomatoes and sprinkle with the remaining minced garlic.
6. Pour the remaining olive oil over the dish, then add the water. Season lightly with black pepper and a pinch of salt if desired (remember bacalao retains some salt).
7. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil, scatter the pitted black olives, and continue baking for another 15 minutes, or until potatoes are tender and cod is cooked through and slightly golden.
8. Garnish with fresh chopped parsley before serving hot. This dish is excellent on its own or with a simple green salad.