Authentic Braga-Style Codfish (Bacalhau á Braga) Recipe

1. Rinse the soaked cod under cold water, pat it dry thoroughly with paper towels, and coat evenly with flour.
2. Fry the codfish pieces in a hot skillet with oil until the crust is golden brown and crisp.
3. Transfer the fried cod to a serving plate and place in a low-heat oven to maintain temperature.
4. Slice the peeled potatoes into thick rounds, approximately 1 cm (0.4 inches).
5. Season potatoes with salt and fry in hot oil until golden and tender, then drain on paper towels.
6. Slice the onions into thin rings and mince the garlic cloves.
7. Sauté the onions, garlic, bay leaf, and sliced red bell pepper in a separate skillet with hot olive oil.
8. Incorporate salt, paprika, and black pepper into the onion mixture.
9. Deglaze the pan with vinegar and add chopped parsley, simmering the sauce for 5 minutes.
10. Discard the bay leaf from the sauce.
11. Arrange the fried potato rounds around the warm codfish on the serving plate.
12. Drench the cod and potatoes with the hot onion-garlic sauce.
13. Serve immediately with a fresh mixed salad.

Adapted from a Recipe by: Gastronomia