WOMAD

Bacalao Dorado - Golden Cod by Acetre

We live on the border of Portugal and Spain. Our village, Olivenza, was Portuguese for many centuries in the past so we are still very influenced by Portugal throughout many aspects of life, (in fact we sing in Spanish and Portuguese) including cookery.

We will prepare this delicious "bacalao dorado" (Golden Cod).
Originally, it is a Portuguese recipe but very popular in many Extremadurian homes and in all the restaurants at the border between Spain and Portugal.
It is very easy to prepare and delicious, even for children. Whilst we cook, we will sing a lovely Portuguese song with the accordion, collected in our village. The song is fado-corridiño.

Ingredients:

• Olive oil for frying
• Black olives
• 1kg potatoes
• 750 g. Salt cod
• 8 eggs, beaten
• Salt
• Pepper

Method:
Peel the potatoes and cut into thin strips, 'shoestring potatoes', wash and leave for several hours in cold water to stiffen. Drain, dry and fry in hot oil, a few at a time, until nicely browned. Once chips are well drained, place on a tray.
De-salt the cod and remove the skin & bones.

Put the oil in a large skillet and heat - add the cod and stir for a couple of minutes, then add the potatoes, shaking well to combine together. Add the beaten eggs. Gently stir to cook the eggs but do not overcook. Transfer to a dish to serve, scatter the olives around and serve immediately.

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