Bacalhau à Gomes de Sá

🧂 Ingredients

• 500 g Salt cod (bacalhau)(Look for thick, dry-cured cod fillets. The soaking time is crucial for removing excess salt and rehydrating the fish.)
• 600 g Potatoes(Waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape well when cooked.)
• 3 large Yellow onions(Thinly sliced.)
• 4 large Hard-boiled eggs(Peeled and sliced or quartered.)
• 80 g Black olives(Pitted, preferably Portuguese 'Galega' or Kalamata olives.)
• 100 ml Olive oil(Good quality extra virgin olive oil.)
• 2 Bay leaves(Optional, for poaching the cod.)
• 500 ml Milk(For poaching the cod (optional, helps tenderize).)
• to taste Salt(Use sparingly, as the cod is already salty.)
• to taste Black pepper(Freshly ground.)

👨‍🍳 Instructions

1. 1

   Prepare the salt cod: Rinse the salt cod thoroughly under cold running water. Place it in a large bowl and cover generously with cold water. Refrigerate for at least 24 hours, and up to 48 hours, changing the water every 8-12 hours. This process is crucial to desalinate and rehydrate the fish. After soaking, drain the cod.

   ⏱️ 24-48 hours
2. 2

   Poach the cod: Place the soaked cod in a saucepan. Cover with fresh cold water or a mixture of milk and water (about 500ml milk to 500ml water) and add the bay leaves if using. Bring to a gentle simmer over medium-low heat. Do not boil. Poach for about 10-15 minutes, or until the cod flakes easily. The exact time will depend on the thickness of the fillets. Carefully remove the cod from the liquid, reserving some of the poaching liquid. Let it cool slightly, then flake the fish into large pieces, discarding any skin and bones.

   ⏱️ 15 minutes
3. 3

   Prepare the potatoes: Peel the potatoes and cut them into thick rounds (about 1 cm or 1/2 inch thick). Place them in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for about 15-20 minutes, or until tender but not mushy. Drain well and set aside.

   ⏱️ 25 minutes
4. 4

   Sauté the onions: While the potatoes are cooking, thinly slice the onions. In a large skillet, heat about half of the olive oil (50ml) over medium heat. Add the sliced onions and cook gently for about 15-20 minutes, stirring occasionally, until they are very soft, translucent, and lightly golden. Season with a pinch of salt and pepper.

   ⏱️ 20 minutes
5. 5

   Assemble the casserole: Preheat your oven to 180°C (350°F). Lightly grease a large ovenproof dish or casserole dish (approximately 25x35 cm or 10x14 inches). Arrange half of the sliced potatoes evenly on the bottom of the dish. Top with the flaked cod, distributing it evenly. Scatter the sautéed onions over the cod. Layer the remaining sliced potatoes on top of the onions. Drizzle the remaining olive oil (50ml) over the top layer of potatoes. If the mixture seems a bit dry, you can add a few tablespoons of the reserved cod poaching liquid.

   ⏱️ 15 minutes
6. 6

   Bake the casserole: Place the dish in the preheated oven and bake for 30-40 minutes, or until the top is lightly golden and the casserole is heated through. The potatoes should be tender and the flavors melded.

   ⏱️ 40 minutes
7. 7

   Garnish and serve: Remove the casserole from the oven. Arrange the sliced hard-boiled eggs and black olives decoratively over the top. Serve hot.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The quality of the salt cod is paramount. Choose thick fillets for the best texture.
• ✓Don't overcook the potatoes; they should be tender but still hold their shape.
• ✓The onions should be cooked slowly until very soft and sweet, not browned.
• ✓Adjust the soaking time for the cod based on its thickness and your preference for saltiness.
• ✓A splash of the cod poaching liquid can add moisture and flavor if the casserole seems dry.

🔄 Variations

• Add a layer of thinly sliced bell peppers (red or green) with the onions.
• Stir in a tablespoon or two of heavy cream into the sautéed onions for a richer flavor.
• Garnish generously with fresh chopped parsley before serving.
• Some recipes include a small amount of garlic, minced and sautéed with the onions.

🥗 Nutrition

Per serving