Codfish à Bruxa de Valpaços
200g of onion
2und of garlic clove
100ml of Olive Oil
50g of bacon
300g of Potatoes
45ml of Vinegar
30g of parsley
Q.b of Salt
To start preparing an innovative recipe of Codfish à Bruxa de Valpaços of Vila Real, begin by thawing the Riberalves Codfish Loins, remove the skin and bones.
Start by cutting the potatoes into thin slices, as well as the onions.
Chop the bacon and mince the garlic.
Cover the bottom of a pan with olive oil and layer the potatoes, onions, chopped parsley and sliced garlic. Finish with olive oil and simmer for 8-10 minutes.
Cut the codfish fillet and add it to the stew, cooking on a low heat.
Remove the whole mixture from the pan, reserving the cooking juices and fat from the codfish.
Chop the parsley, and sprinkle with 2 tablespoons of vinegar.
Mix the vinaigrette with the residual juices in the pan.
Finally serve all the components in layers. Finish your recipe of Codfish à Bruxa de Valpaços with the vinaigrette!