Baked bacalhau

Ingredients

• 2 pieces salted bacalhau cod
• 3000 ml cold water for soaking
• 1/2 teaspoon ground black pepper
• 6 medium potatoes (about 900 g)
• 1500 ml water for boiling
• 1 teaspoon salt
• 2 bay leaves
• 1 large onion (150 g)
• 6 garlic cloves
• 200 ml olive oil

Preparation

1. Soak the cod in 3000 ml cold water, changing the water often, for about 2 days. Drain and pat dry with a paper towel, then sprinkle with pepper. 2. Peel the potatoes and boil them in 1500 ml water with 1 teaspoon salt and 1 bay leaf for 12 minutes. Drain them when they have softened on the outside but are still firm in the middle. 3. Heat the oven to 200°C. Arrange the thinly sliced onion in an ovenproof dish, crumble the second bay leaf over it, and add 4 garlic cloves, crushed with the flat of a knife and left unpeeled. 4. Put the cod on top of the onion and pour the olive oil into the dish. Slice the 2 remaining garlic cloves and arrange them on top. Bake for 30 minutes, until the fish starts to flake. 5. Add the potatoes, spoon the oil from the dish over them, and bake for another 20 minutes, until they brown on top. Serve with red wine.