Bacalao

Bacalao (Portuguese Salt Cod stew)

Chef: Scott Watkins-Sully

You need:
1 Kg Portuguese Style salt cod – soak over night (if on the bone, make sure to remove them all after soaking)
Ground black pepper
2 tablespoon of smoked paprika
2 cans of tomatoes
400 gms of Kalamatta olives (traditionally green olives are used)
8 cloves of garlic (crushed and chopped)
2 large onions (chopped)
6 large potatoes – peeled and cut into large chunks (Royal Blues would be perfect)
4 tablespoons of extra virgin olive oil
Method:
Drain the soaked cod thoroughly, cut into pieces and place into the camp oven about half way up the chain. Cover with water and boil gently for about ½ an hour. Remove the fish leaving it to cool but reserve the water. Boil the potatoes in the water for about 10 minutes – remove them from the heat whilst still warm. In a pan, sauté the onions and garlic in the olive oil then add the fish pieces and paprika, season with salt and pepper. Fry for about five minutes then add to the potatoes in the camp oven and return it to the heat. Stir in the tomatoes and olives and simmer form about 25 minutes.
Serving Suggestion: Serve with saffron rice.
http://www.abc.net.au/coodabeens/stories/s2122758.htm