Cookbook:Salt Cod and Potato Casserole (Bacalhau à Gomes de Sá)
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- 2 lbs. (900 g) salt cod
- 1 cup olive oil
- 4 medium-sized onions
- 1 tsp. garlic, finely-chopped
- 6 medium-sized potatoes
- 20 pitted black olives
- 6 hard-boiled eggs, sliced
- 2 Tbs. parsley, finely chopped
- Starting the day before, soak the salt cod, refrigerated, in a container of water for 16 - 24 hours, changing the water 3 or 4 times.
- Drain and rinse the cod. Place in a saucepan and fill with water to cover the fish by 1 inch (2.5 cm). Bring to a boil and then simmer for about 20 minutes until the fish flakes easily when tested with a fork. Drain thoroughly and flake the fish coarsely, removing any skin or bones with a paring knife. Set aside.
- Boil the potatoes in their skins until easily pierced with a fork or skewer but not soft. Drain, cool and peel. Slice into ¼-inch (6 mm) slices. Set aside.
- In a heavy frying-pan, heat a ½ cup of olive oil over medium high heat for two minutes. Add the sliced onion and sautée for about 6 or 7 minutes until the onions are translucent and slightly brown. Stir in the garlic and remove from the heat.
- To assemble, lay half the potatoes in the bottom of a casserole. Cover them with half the cod and then half the onion. Repeat with the rest and drizzle the rest of the olive oil over the top.
- Bake for about 20 minutes in a 400ºF/200ºC oven until the top is lightly browned.
- Garnish with olives and hard-boiled egg slices. Sprinkle with parsley.
- Serve from the casserole with a cruet of olive oil and port vinegar on the side.