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!
2 lbs boneless salt cod
(Re-hydrate cod by soaking in large pan with water for a few days in fridge changing the water twice a day)
4 pounds small peeled potatoes cut into 1 inch slices
2 large onions (sliced)
3 gloves chopped garlic
1 bay leaf
1 tablespoon salt
1 teaspoon black pepper
1 cup olive oil
6 hard boiled eggs (sliced)
1 cup olives
2 to 3 teaspoons chopped parsley
2 to 3 cloves of chopped garlic or 1 teaspoon garlic powder
In large pan, place potatoes covered with cold water. Add salt, and cod. Cook for about 10-15 minutes until cod is flaky.
Remove cod fish from pan and set aside to cool. Cook potatoes for another 8-10 minutes or until cooked. Pierce with a fork for doneness. Drain potatoes and set aside to cool. Slice potatoes into 1/4 to 1/2 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 for 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)