Tony DeOliveira

Bacalhau à Gomes de Sá

Bacalhau a Gomes de Sa

There’s a saying in Portugal; “There’s a recipe
using Bacalhau for every day of the year”! But this classic is not only a year-round
treat it’s also a must-have Christmas favorite. In fact, it wouldn’t be a
traditional Portuguese Christmas Eve dinner without it!
Course Main Course
Cuisine Portuguese
Keyword bacalhau, cod fish, entree, fish, portuguese
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Author TIA MARIA

Ingredients

  • 2 lbs boneless salted cod Rehydrate Cod by soaking in a large pan with water for a few days in fridge changing the water twice a day
  • 4 lbs small peeled potatoes cut into 1-inch slices
  • 2 large onions
  • 3 cloves chopped garlic
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup olive oil
  • 6 hard-boiled eggs
  • 1 cup olives
  • 2 tsp chopped parsley
  • 2 cloves of chopped garlic or 1 tsp garlic powder

Instructions

  • In a large pan, place potatoes covered with cold water. Add salt, bring to boil and cook for 10 minutes. Place boneless codfish over boiling potatoes and cook for about 8 minutes or until flaky.
  • Remove codfish from pan and set aside to cool. Potatoes should be done but pierce with a fork to check. Drain potatoes and set aside to cool. Slice the potatoes into ¼ inch slices.
  • In a large skillet, sauté sliced onions, ½ tsp salt and bay leaf in ½ cup of the olive oil until golden brown. Add garlic during the last 2 minutes of cooking. Remove the bay leaf and let the onions cool for a few minutes.
  • Grease a large deep ovenproof pan with olive oil. Start layering the potatoes, flaked cod then onions.
  • Drizzle olive oil and pepper over each layer. Add garlic powder if you like more garlic flavor.
  • Make sure you end up with onions on top. Cover with foil and cook for about 20 minutes. Arrange cooked egg slices on top of the onion layer.
  • Cook uncovered for another 5-10 minutes to desired crispness.
  • Remove from oven and add parsley and olives for garnish. (add more salt, pepper, or garlic if desired)
Bacalhau à Gomes de Sá

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to top