Bacalhau com Azeitonas

Method

1. Soak the salted cod in cold water for 24 hours, changing water every 6 hours.
2. Drain and rinse the cod, then cut into 2cm pieces.
3. In a large pan, heat olive oil over medium heat, add minced garlic and sauté until fragrant.
4. Add olives and cod, cook for 10 minutes, then season with salt and pepper.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.