Bacalao with Black Beans and Green Olives

Bacalao with Black Beans and Green Olives

chef shane-o

"A Medditeranean take on a classic Portuguese dish. A light and simple taste but full of flavor."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. The night before soak the Cod fillets in a mixture of water and 2 tablespoons of salt. Drain and rinse and cut into 1-inch pieces prior to preparation.
  2. On medium-high heat, in a large sauté pan, heat the olive oil. When hot add the potatoes and cook until lightly brown on all sides.
  3. Add the bell pepper, onion, celery and garlic and sauté for 3-4 minutes until tender.
  4. Add in water, wine, stock and lemon juice and stir. Bring to a simmer and add the bacalao, olives and capers. Cover for 10-15 minutes until the potatoes are cooked through.
  5. Prepare the black beans according to package instructions. Add Bay Leaf for flavor.
  6. Plating:
  7. Add 1/4 cup of black beans to the center of the plate and 1-11/2 cups of Bacalao mixture over the beans.


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