Bacalhau is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of water to get rid of some of its salt. It’s a step that can’t be skipped, or the fish will be way too salty.
Drain the bacalhau, rinse with fresh water. Cut into small pieces.
Peel the potatoes then cut them into thick slices.
To save time, boil the water using an Electric Kettle.
Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until the potatoes are almost cooked.
Add the broccoli florets and cook for more 4-5 minutes.
Drain the bacalhau, potatoes and broccoli florets and place them in a Casserole Dish.
Slice the onion and garlic.
While bacalhau is cooking, heat olive oil in a small saucepan, add thinly sliced onion and garlic and cook, often stirring, until golden, about 5 minutes.
After golden, add the white vinegar and remove it from the heat.
Portion the desired amount into dinner plates, apply the sauce directly on bacalhau, potatoes and broccoli florets.
Complete the meal with simple white rice. Or, as in my case, with a green salad and this delicious coleslaw salad.