Portuguese · Portugal
Bacalhau com Pão de Milho e Cenoura
A hearty Portuguese dish with salted cod, cornbread, and carrots.
180 minutes4 servings
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Ingredients
Method
- Soak the cod in water for 24 hours, changing water every 6 hours.
- Peel and slice carrots, sauté in butter with thyme until tender.
- Cook the cod in boiling water for 15 minutes until tender.
- Serve with cornbread and carrots on the side.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.