Vegetables and marinated ''cod fish'' Christmas bake 

This no fish codfish dish is a wonderful take on the Portuguese inspired "Bacalhoada", and it is a very popular meal in Brazil and for this reason I decided to make it and take it to the next level by using an amazing ingredient, instead of using cod fish and for this recipe I have developed a method thats going to able you to recreate the sea flavors so your "cod fish" bake tastes just like that!
INGREDIENTS:
300g of oyster mushrooms
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
3 garlic cloves
1 red onion
1 large potato
1 bay leaf
2, 3 tomatoes
black onions
Water for the mushroom marinate
1 kelp or nori sheet
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/3 cup olive oil
2 tablespoons olive brine
2 tablespoons mushroom marinate
2 teaspoons of salt
METHOD:
For the mushroom marinate:
shred the mushrooms into bite-size pieces or if you using portobello mushrooms, cut them into bite-size pieces as well
Put them in a jar or a deep dish, along with a kelp, white pepper, garlic powder and onion powder and a Bayleaf fill it up with water, close it and put it in the fridge.
Peel and sliced potatoes, 1 cm thickness, then precooked them by boiling them for five minutes. Remove them from the water, put them on the plate and put them on the fridge. This way they’re going to be crunchier when fried once the potatoes are cold remove them from the fridge and fry them in hot oil until they are golden.reserve
For the seasoned olive oil:
Add olive oil to a small jug, add onion powder, garlic powder, salt, and white pepper and stir to combine. Reserve.
Slice all the vegetables into one centimeter thickness and reserve in an oven proof dish or a Dutch oven, layer the vegetables and add the garlic, the Bayleaf and drizzle it with the seasoned olive oil
put it in the preheated oven at 200° for 30 minutes
Remove it from the oven, add the fried potatoes, some olives, and the main coriander or parsley
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- Recipe by chef Jana Pinheiro