Main
Bacalhau à Gomes de Sá (Portugal)
- Preparation time
- 1 h 15
- Servings
- serves 4
Ingredients
- Salt cod (bacalhau) — to buy600 g
- Potato — to buy5
- Onion — to buy2
- Garlic — to buy2 gousses
- Olive oil — to buy6 c. à s.
- Egg — to buy3
- Olives — to buy60 g
- Parsley — to buyquelques brins
Preparation
Soak the salt cod in a large volume of cold water in the fridge for 24 to 48 hours, changing the water at least 3 times.
Drain the cod, poach it for 10 minutes in simmering water (not boiling, so it stays tender), then drain it, remove skin and bones and shred it into large flakes.
Boil the potatoes cut into thick rounds (1 cm) for 10 minutes, until just tender but still firm.
Cook the sliced onion and garlic in the olive oil for 5 minutes, until the onion is tender and translucent.
In a baking dish, layer 2-3 rounds of potatoes, shredded cod and onion, drizzling generously with olive oil at each layer.
Bake for 20-25 minutes at 200°C (preheated oven), until the top is lightly golden and crisp in places.
Garnish with hard-boiled eggs cut into wedges, black olives and chopped parsley before serving piping hot.