Bacalhau recipe

A codfish dish, submitted by Brenda J. Holt, formerly of New Bedford.

3 lb. of bacalhau
garlic
lemons
green olives
olive oil
potatoes
1 or 2 jars of red pimentos

Put the bacalhau in a pot of water, bring to a boil, drain and then add fresh water and boil again. Watch it cause it will spill all over the stove. Do this approximately 3 times and cook till done. Peel whatever amount of potatoes you would like (I usually use around 9), slice in disks and par boil.

In a corning ware dish or any oven safe dish, add a layer of broken up pieces of the bacalhau, sprinkle on fresh garlic, a layer of sliced potatoes, chopped green olives and some pimentos. Squeeze lemon juice over it and then pour olive oil over that until it is covered. Repeat the same process until ingredients are gone making sure the potatoes are last. Be generous with the olive oil. Decorate the top with thin slices of lemons and slices of green olives. Put in 350 oven until it is heated through. Approx.30 minutes.

Add salt and more lemon juice to individual servings, if necessary.

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