Bacalhau à Gomes de Sá
This simple yet satisfying Portuguese dish is attributed to Gomes de Sá, the son of a 19th-century cod merchant; legend has it that he developed this casserole while working in Restaurante Lisbonense in downtown Porto. This classic bacalhau à Gomes de Sá, or Portuguese salt cod-potato-onion casserole, is authentic in all ways but one: Instead of peeling, boiling, and cutting the potatoes, they’re very thinly sliced, layered in the dish, and cooked in the oven.
Bon appetit,
Antonio Seabra
Bacalhau à Gomes de Sá
Rated 5 stars by 1 users
Category
Main Dish, Dinner
Servings
4
Prep Time
4 hours 15 minutes
Cook Time
1 hour 40 minutes
Calories
650
Author:
Antonio Seabra
This simple yet satisfying Portuguese dish is attributed to
Gomes de Sá, the son of a 19th-century cod merchant; legend has it that he
developed this casserole while working in Restaurante Lisbonense in downtown
Porto. This classic
bacalhau à Gomes de Sá, or Portuguese salt cod-potato-onion casserole, is
authentic in all ways but one: Instead of peeling, boiling, and cutting the
potatoes, they’re very thinly sliced, layered in the dish, and cooked in the
oven.
Bon Appetit,
Antonio Seabra
Ingredients
-
• 1 lb of salted codfish.
• 5 Medium potatoes.
• 2 Onions, Cut Into Thin Slices.
• 2 Garlic Cloves, Chopped.
-
• 1 Bay Leaf.
-
• 3 Boiled Eggs, Sliced.
-
• Olive Oil (To Taste).
• Parsley (To Taste).
-
• Milk (To Taste).
-
• Black Olives (To Taste).
-
• Salt (To Taste).
• Pepper (To Taste).
Directions
Soak the codfish for 4 hours in a bowl with 4 liters of water.
Boil the cod with enough milk to cover it and let it steep for about 1 hour, then drain the cod and shred it with your hands removing skin and bones.
Boil the potatoes and the eggs in water with salt to taste.
In the meantime, saute the onions, garlic and the bay leaf, in quite a bit of olive oil.
Add the drained shredded cod to the onions and cook for a few minutes, stirring.
After the potatoes are cooked, remove skin and cut them into slices.
Add the potatoes and the chopped parsley to the cod and cook for about 5 minutes and season with salt and pepper.
Preheat the oven to 200ºC or 400ºF.
Pour everything into a casserole dish, add the olives and the eggs on top and bake for about 10 minutes.
Nutrition
Calories 650, Fat 13 grams, Cholesterol 80 milligrams, Sodium 345 milligrams, Carbs 25 grams, Sugar 10 grams, Fiber 3 grams, Protein 15 grams
