👨‍🍳 作り方

1. 1

   If your bacalhau is not pre-desalted, soak it in cold water for at least 24-48 hours, changing the water several times. Then, flake the cod, removing any bones or skin.

   💡 プロのコツ: Soaking is crucial to remove excess salt.
2. 2

   In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until softened and translucent, about 5-7 minutes.

3. 3

   Add minced garlic and chopped bell pepper to the skillet. Cook for another 2-3 minutes until fragrant.

4. 4

   Stir in the chopped tomatoes and flaked bacalhau. Season with black pepper. Cover and simmer for about 15-20 minutes, allowing the flavors to meld and the cod to cook through.

   💡 プロのコツ: Adjust salt only after tasting, as bacalhau can still be salty.
5. 5

   While the bacalhau is simmering, heat vegetable oil in a separate pan over medium-high heat. Fry the sliced plantains until golden brown and crispy on both sides. Drain on paper towels.

   💡 プロのコツ: Ensure plantains are ripe but firm for best results.
6. 6

   Serve the bacalhau mixture hot, topped with fresh cilantro, alongside the crispy fried plantains.