Bacalhau a Gomes de Sa

 

BACALHAU A GOMES DE SA

There’s a  saying in Portugal; “There’s a recipe using Bacalhau for 365 days 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 diner without it!

Ingredients:

2 lbs boneless salt cod

(Rehydrate cod by soaking in 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 gloves 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 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.

SaltCod

Remove cod fish from pan and set aside to cool. Potatoes should be done but pierce with fork to check. Drain potatoes and set aside to cool. Slice the potatoes into 1/4 inch slices.

In large skillet, saute sliced onions, 1/2 tsp salt and bay leaf  in 1/2 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 fir a few minutes.

 

 

 

Grease a  large deep oven proof 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)

Enjoy!

 

Bacalhau a Gomes de Sa
 
Fish
Portuguese
Prep time: 
Cook time: 
Total time: 

There’s a saying in Portugal; “There’s a recipe using Bacalhau for 365 days 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 diner without it!
Ingredients
  • 2 lbs boneless salt cod
  • (Rehydrate Cod by soaking in 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 gloves 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
  1. In 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.
  2. Remove cod fish from pan and set aside to cool. Potatoes should be done but pierce with fork to check. Drain potatoes and set aside to cool. Slice the potatoes into ¼ inch slices.
  3. In large skillet, saute 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 fir a few minutes.
  4. Grease a large deep oven proof pan with olive oil. Start layering the potatoes, flaked cod then onions.
  5. Drizzle olive oil and pepper over each layer. Add garlic powder if you like more garlic flavor.
  6. 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.
  7. Cook uncovered for another 5-10 minutes to desired crispness.
  8. Remove from oven and add parsley and olives for garnish. (add more salt, pepper or garlic if desired)

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