Bacalhau

1. 1

   Soak the cod in the refrigerator in two or three changes of water overnight.

2. 2

   Remove any bones or skin and, using your fingers, shred the flesh.

3. 3

   Place a large saute pan over medium-high heat and add the oil.

4. 4

   Saute the onion until golden brown, about 15 minutes.

5. 5

   Add the garlic and cook for 2 minutes.

6. 6

   Coat the bottom of the slow cooker with olive oil.

7. 7

   Arrange half of the sliced potatoes in the bottom of the cooker.

8. 8

   Cover with a layer of half the fish, followed by a layer of half the onion mixture.

9. 9

   Pour half of the crushed tomatoes on top.

10. 10

    Repeat the layering with the remaining potatoes, fish, onion mixture, and tomatoes.

11. 11

    Cover and cook on low for 4 to 6 hours, until the potatoes are very tender.

12. 12

    A half hour before serving, pour in the cream evenly over the fish.

13. 13

    Divide the fish and vegetables among 4 shallow bowls and garnish each with 5 green olives and a dusting of Parmesan cheese.

14. 14

    Serve hot with a loaf of crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.