Servings: 6 servings
Calories: 414kcal
Ingredients
- 2 pounds salt cod soaked and desalted (weight after soaking)
- 5 cups cauliflower florets
- 1/2 cup extra-virgin olive oil divided
- 1 1/2 medium onions sliced into rings
- 5 garlic cloves sliced
- 1 red bell pepper sliced into strips
- 2 medium tomatoes sliced
- 1/2 cup pitted black olives
- 4 large eggs hard-boiled and quartered
- 1/4 cup chopped fresh parsley
- Black pepper
Instructions
- Soak the salt cod in cold water in the refrigerator for 24 to 48 hours, changing the water 3 or 4 times a day, until a small piece tastes pleasantly salty. Drain.
- Put the cod in a pot of water, bring to a bare simmer and cook for 5 minutes. Drain and break into large flakes, removing skin and bones.
- Boil the cauliflower florets for 5 minutes, until just tender. Drain well. Heat the oven to 375°F (190°C).
- Heat 3 tablespoons of the olive oil in a skillet over medium heat and cook the onion and garlic until soft and golden, about 8 minutes.
- In a large baking dish, layer the cauliflower, cod, onion mixture, bell pepper and tomato. Tuck in the olives and egg quarters, season with black pepper, and pour the remaining olive oil over everything.
- Bake for 25 to 30 minutes, until the edges sizzle and the peppers are tender. Sprinkle with parsley and serve hot.
Notes
Desalting time depends on the thickness of the cod; thick loins can need the full 48 hours. Taste a flake after 24 hours to check. Some stores sell frozen, already desalted cod, which saves a full day.
Chef's Tip: Do not skimp on the olive oil. In a real bacalhoada it pools in the dish and becomes the sauce, perfect for spooning over each serving.
Keto Swap: Potatoes are a standard part of bacalhoada. Par-boiled cauliflower florets soak up the olive oil the same way, and you can add a can of drained hearts of palm for even more texture.
Success Tip: Assemble the dish the night before and bake it just before guests arrive. It is a natural centerpiece for a holiday table.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 414kcal | Protein: 38g | Fat: 24g | Fiber: 3.5g
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