Empadão de bacalhau (Salted cod pie)

I have never done this dish before and I relied on saborintenso.com to guide me.

I wasn't expecting it to have chorizo but it does and it gives it a completely different twist. 

It tastes nothing like I thought it would but it works well. Expect an explosion of very different flavours: tomato/peppers, salted cod and olives.

Serves: 8 persons.

Ingredients:

• 600g salted cod (after soaked, cooked and deboned) - about 4 cod steaks
• 1 large onion, halved and sliced
• 2 garlic cloves, chopped
• 1 bay leaf
• ½ red bell pepper + ½ green bell pepper
• 1 tin chopped tomatoes (400g)
• 50g chorizo, diced
• 1 tbsp tomato purée
• 100ml white wine
• large bunch of parley, chopped
• 22 black olives, pitted
• For the potato mash:
• 1.2kg potatoes, peeled, diced and cooked
• 70g butter
• 350ml milk
• nutmeg to taste
• salt & pepper to taste
• olive oil
• egg wash: 1 beaten egg
• 14 slices of chorizo

Method:

1. Sweat the onion, garlic an bay leaf in olive oil until lightly golden.
   
   
   
   
   
   
2. Add the peppers and chopped tomatoes and let it cook for 2 min.
   
   
   
   
   
   
3. Add the diced chorizo, tomato purée, wine and parsley and cook for 10 min.
   
   
   
   
   
   
4. Add the salted cod and pepper to taste and let it cook for 3 min.
   
   
   
   
   
   
5. Make the potato mash: mash the cooked potatoes; add the butter and milk and stir over a low heat until smooth; add salt, pepper and nutmeg to taste.
6. Grease an ovenproof dish with olive oil.
   
   
   
7. Pour half the mash potato in the bottom of the dish.
   
   
   
8. On top add the cod mixture.
   
   
   
9. Then the olives.
   
   
   
10. At last the other half of the mashed potato.
    
    
    
11. Add the egg wash on top of the mash potato and spread the chorizo slices on top.
    
    
    
12. Bake in a 170°C oven for 30 min.