Bacalhau Gomes de Sá


 

Bacalhau à Gomes de Sá

Bacalhau à Gomes de Sá

Ingredients :
( serves 4)

 

Method

Soak the cod overnight (24 hrs), then next day place it in a saucepan, half filled with water,  boil for 10 to 15 minutes.

Remove from pot, drain the cod, debone and remove skins from the fish. Then flake it and set to the side.
 
Meanwhile, dice the onions, minced garlic  and saute  in a fry pan with about a 2 tablespoons of light extra virgin olive oil.

Boil potatoes (white or russet) with skins on, then peeled and cut into quarters, eighths  or  slices. 
 
Mix in the  drained, flaked cod. Add the fried onions and garlic. Add your salt and pepper to taste.  Add 2 tbsp. of olive oil.  Add your glass of  white wine to the mix.  Stir everything in. Taste again.

 Lightly cook on the stove for 5  minutes on medium high heat.

Pour immediately in a clay casserole dish, and bring to a hot oven at  (350 to 375 degrees F) for 10 to 15  minutes until  lightly crisp on the top.

Serve on a warm plate, sprinkled with chopped parsley.  Garnished with slices of boiled eggs and pitted black olives.

Enjoy this dish with a glass of Vinho verde or any favourite white wine.

For a visual demonstration, check out the video on Youtube. Look forward to any of your comments.

Thanks,

M. Da Silva

 

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