To prepare bacalhau assado com batatas a murro, you start by soaking dried codfish to remove its saltiness and rehydrate it. Once the codfish is properly soaked, it is grilled over charcoal until it becomes tender and flaky. Meanwhile, small new potatoes are cooked until they are soft and cooked through, either by roasting in the oven or grilling over charcoal alongside the codfish. The potatoes are left with their skin on, adding extra flavor and a rustic touch to the dish.
As the codfish and potatoes cook, small onions are also roasted until they become sweet and caramelized. Once everything is ready, the codfish is gently flaked into a large serving dish or individual plates. The potatoes are given a light tap with the palm of your hand, causing them to open up and create crevices that will absorb the flavors of the dish. The roasted onions are peeled and halved, adding a delightful sweetness to the ensemble.
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Bacalhau assado com batatas a murro is traditionally served with slices of crusty bread or Broa de Milho (Portuguese cornbread), allowing diners to soak up the delicious juices and flavors. This dish is a celebration of simplicity, showcasing the quality of the ingredients and the skillful balance of flavors. The succulent codfish, velvety potatoes, and aromatic dressing create a harmonious combination that is both comforting and satisfying.
As you savor each bite of bacalhau assado com batatas a murro, you are transported to the rustic kitchens of Portugal, where generations have shared in the pleasure of this traditional dish. Whether enjoyed in a cozy home or at a lively gathering, this flavorful creation reflects the essence of Portuguese culinary traditions and the love and care that go into preparing and sharing a meal.