Bacalhau à Gomes de Sá (Portuguese codfish Gomes Sá)

This delicious codfish recipe has originated in the north of Portugal, and its a simple yet tasty way to prepare salted codfish

As most of the food in that region, is a very hearty dish, and a simple one, basically you boil cod fish piece, potatoes and egg, and add some delicious sauté onions and vinagrette bell peppers on top, and that’s it. 

Ingredients

(serves 6)
1 kg of Codfish
1 kg small potatoes
3 medium onions
500 ml semi skimmed milk
4 garlic clove
4 hard boiled eggs
Black olives
Olive oil
Parsley, to taste
Salt, to taste
Pepper, to taste
Dried Bay leaf

Instructions:

1.Soak the cod in water for 24 to 36 hours and change the water every 8 hours.
2.After cod is desalted, remove bones from cod and shred it in small pieces.
3.Bring milk to a boil then turn off the heat. Infuse cod pieces in hot milk for about 1 to 2 hours.
4.Peel potatoes and cook them in boiling water for 25 minutes.
5.Cut potatoes in ½ inch (1cm) thick slices. Add salt and pepper.~
6.Preheat oven to 375F/180C.
7.Meanwhile, add the onions in a hot skillet with a little olive oil. Saute for about 5 to 10 minutes. Add the garlic and continue cooking for 2 minutes.
8.In a casserole dish, drizzle 4 tablespoons of olive oil.
9.Add layers of potatoes, drained cod and the onion/garlic mixture. Season with salt and pepper.
10.Drizzle another 4 tablespoons of olive oil on top.
11.Bake for 40 minutes.
12.Garnish with quartered or sliced hard-boiled eggs, chopped parsley and black olives.

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