Portuguese-Style Salt Cod with Potatoes, Onions, and Olives
In bacalhau a Monção from the Vinho Verde region, salt cod gets the sweet-and-savory treatment with a mustard-wine sauce and black olives.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Spider strainer
- Tongs
- Oven
- Stove
- Pot
- Mixing bowl
- Skillet
- Plate
- Paper towel
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Fork
Ingredients
- 4 5-oz. salt cod fillets, soaked overnight in milk and rinsed
- 1 tbsp. all-purpose flour, plus more for dusting
- ½ cups olive oil, divided
- 2 medium yellow onions, thickly sliced
- 2 medium garlic cloves, finely chopped
- 2¼ lb. small red potatoes, cut in half
- 1 cup whole milk
- 1 cup Port wine
- 2 large eggs
- 1 tsp. Dijon mustard
- Kosher salt
- freshly ground black pepper
- ¼ cups parsley leaves, for garnish
- ¼ cups black olives, for garnish
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