Bacalao al Horno a la Portuguesa con Mayonesa y Patatas

Ingredientes

• 900 grams (2 pounds) salt cod steaks, soaked for 24 hours
• 1 large onion
• 150 ml (2/3 cup) mayonnaise
• 1 kg (2 1/4 pounds) potatoes
• 50 ml (1/4 cup) olive oil
• 1 teaspoon pepper
• 1 teaspoon oregano
• 50 grams (1 3/4 ounces) grated mozzarella or Parmesan cheese
• 2 bay leaves
• Salt (to taste)
• Vegetable oil to fry the potatoes

Preparación

1. 1

   Peel and wash the potatoes, then cut them into round slices. Season lightly with salt and fry in hot oil until lightly golden. Transfer the fried potatoes to a plate lined with paper towels to absorb the excess oil.

2. 2

   Meanwhile, place the cod steaks in a saucepan with water and two bay leaves. Bring to a boil over high heat. Reduce the heat to low and cook for 6 to 7 minutes.

3. 3

   Turn off the heat and carefully remove the cod with a slotted spoon. Let it cool slightly, then remove the skin and bones. Flake the cod with a fork and set aside.

4. 4

   In a saucepan, add the olive oil and the chopped onion. Stir with a wooden spoon and sauté over low heat until the onion start to turn slightly golden brown, stirring occasionally. Add the flaked cod and season with pepper and oregano. Stir well and cook for about 5 minutes, stirring occasionally.

5. 5

   Preheat the oven to 180ºC (350ºF).

6. 6

   In a baking dish, arrange a layer of potatoes, followed by a layer of cod and another layer of potatoes. Spread the mayonnaise evenly over the top and sprinkle with grated cheese.

7. 7

   Bake for 25 to 30 minutes, or until the top is golden and bubbling.