Bacalhau à Narcisa – Codfish to Narcisa
Bacalhau à Narcisa – Codfish à Narcisa –is a typical dish from Portugal. It can also be called de Bacalhau à Minhota or Bacalhau à Braga. It incluides codfish in pieces, fried; the potatoes and onions that accompany this dish are cut into thin slices and fried in the same codfish oil, with bay leaves and cloves.
Born in Braga, where he was served in the restaurant of the same name. It gained fame and over time was adopted by other restaurants, which made this recipe one of the references of Minho cuisine.
Ingredients (for 4 people)
4 high cod fish steaks
2.5 dl of olive oil
2 medium onions
6 large potatoes
2 bay leaves
1 tablespoon of paprika
In a pan, scald the previously soaked cod with boiling water for about 5 minutes, drain and set aside. In the meantime, peel and slice the onions and potatoes, set aside.
In a skillet, pour the oil, heat it and fry the previously dried cod fish with a cloth. Cod fish steaks should be golden brown on both sides, but do not fry for long so that they do not become dry.
After all fillets are all fried, remove them to a serving platter.
Then, in the same skillet and olive oil, fry the potatoes, seasoned with a little salt, until golden. Arrange them around the cod fish steaks. Then fry the onion rings slightly until soft and color and arrange over the cod.
Lower the heat of the skillet and add the paprika, chopped bay leaves and cloves, bring to the boil for about 5 minutes.
Drizzle with sauce, garnish with olives and serve immediately.