👨‍🍳 Instructions

1. 1

   If using salted cod, soak it in cold water for 24-36 hours, changing the water at least twice, until rehydrated. Drain and cut into bite-sized pieces.

2. 2

   Preheat oven to 180°C (350°F).

   💡 Tip: Optional, for a more baked texture.
3. 3

   In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced onions and cook until softened, about 5-7 minutes.

4. 4

   Add minced garlic and chopped chili peppers, and cook for another 2 minutes until fragrant.

5. 5

   Layer the ingredients in the pot: start with a third of the sliced potatoes, followed by a third of the cod pieces, then a third of the sliced bell peppers, and a third of the canned tomatoes. Repeat these layers two more times.

   💡 Tip: Ensure even distribution for consistent cooking.
6. 6

   Tuck in the bay leaves and whole peppercorns. Scatter the pitted black olives over the top.

   💡 Tip: The olives add a briny depth to the stew.
7. 7

   Pour any remaining olive oil over the layers. Cover the pot tightly with a lid.

   💡 Tip: A tight-fitting lid is crucial for steaming the ingredients.
8. 8

   Simmer on low heat on the stovetop for about 2 hours, or bake in the preheated oven for the same duration, until the potatoes are tender and the cod is flaky.

   💡 Tip: Avoid stirring too much, as this can break up the cod.
9. 9

   Taste and adjust seasoning if necessary. Serve hot.

   💡 Tip: Bacalao is often served with crusty bread.