This is a twist on a family recipe. Bacalhau is a traditional Portuguese dish served on special occasions like Easter and Christmas, but it’s made with salted dried cod-fish, which I don’t really like. My mom taught me last year to use fresh cod fish instead, and it turned out better than the original recipe. This last week I had K.T. over to try it since this is a gluten free dish with organic vegetables. I think it passed the test, but next time I will add less olive oil so the fish is not floating in it – the recipe below has been adjusted.

A taste of home. Only better.

Bacalhau – Fresh Cod Fish with Vegetables

First Part:

• 1 lb. fresh cod
• Salt and pepper to taste
• ½ onion (chopped)
• 3 cloves garlic (minced)
• ½ bunch cilantro (chopped)
• 3 green onions (chopped)
• ¼ cup olive oil

Put all ingredients together in a dish and let it sit overnight in the refrigerator.

Second Part:

• 2 bell peppers (of different colors – sliced)
• 2 tomatoes (sliced)
• 2 potatoes (sliced)
• 2 hard-boiled eggs (sliced)
• ½ can green olives (pitted)
• ¼ cup olive oil

Put all ingredients in the dish with the cod fish, cover with foil, and bake at 400 degrees for 40 minutes. Serve with rice, more olive oil, and vinho verde.

Calories: 350 calories per serving (without the rice, wine and extra olive oil). This recipe makes 4 servings.