Brazilian Bacalhoada

Natalia Pereira, the chef and co-owner of downtown L.A.'s WoodSpoon restaurant, talks about food with the same careful attention to detail with which she cooks. “Food is a very provocative thing; you can learn a lot from it,” she says over a large cup of cafe com leite made on the kitchen stove with thick, twice-boiled milk and dark, aromatic coffee - just like the kind found at Rio’s “dirty foot” bars.

- Los Angeles Times, by Jessica Gelt

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Pair a good wine with your dish! Check out Stanley's in Los Angeles.

Click here to find the Ingredients List 

Ingredients List 

• 3 pounds salted cod (soaked in water)
• 2 pounds golden or yellow potatoes, quartered
• 3 large tomatoes, peeled and sliced
• 1/4 cup pitted green olives or black
• 2 bay leaves
• 1 large yellow onion, sliced
• Oregano
• 1/4 cup extra virgin olive oil
• 3 tablespoons chopped garlic

Tools 

• saucepan
• casserole
• oven
• knife
• woodspoon 
• pan

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