BACALHAU A GOMES DE SA!!!

Alright I’m sure from the title you’re probably already lost, but what it actually means is Cod Fish Gomes De Sa Style.

This recipe was invented by Jose Luis Gomes de Sa Junior, who was a merchant in Porto at the end of the nineteenth century. He worked for a restaurant and used to make Bolinhos de Bacalhau (codfish cakes) and using the same ingredients, he came up with this recipe. It’s fast and easy to make and really deliscious.

I got some Bacalhau (cod fish) from South Africa yesterday, and this is what we had for dinner. Everyone loved it and had seconds. Hope you will give it a try and then let me know how you liked it 🙂
I made mine a bit different from the recipe below, I don’t use a baking sheet and I don’t put it in the oven, I make mine on the stove top

BACALHAU A GOMES DE SA

Look for dried salt cod in the deli section of well-stocked supermarkets, as well as Italian, Latino and Greek markets.

Ingredients

2 pounds dried salt cod
6 tablespoons olive oil, plus more for greasing and drizzling
2 large onions, sliced
2 cloves garlic, minced or teaspoons of crushed garlic
White pepper
4 boiling potatoes, boiled, cooled, peeled and cut into slices
2 hard-boiled eggs, halved, for garnish
Portuguese olives, for garnish
Chopped parsley, for garnish

Method

  1. Rinse cod under cold running water to remove surface salt. Place in large non-aluminum pot, cover with water, cover and refrigerate 24 hours, changing water several times.
  2. Pour off water, refill pot with clean water and boil cod until it flakes easily with fork, 8 to 10 minutes, depending on thickness.
  3. Heat 3 tablespoons oil in large skillet over medium heat and saute onions and garlic until barely brown, 10 minutes.
  4. Drain cod and let cool. Flake into large bowl and remove any bones or bits of skin. Add to skillet and toss lightly. Toss lightly.
  5. Add potato slices and lightly toss together, making sure not to break the potatoes. At this point if needed be, I add a bit more olive oil and check the salt and pepper.
  6. Transfer to a serving dish, drizzle with oil, garnish with sliced hard boiled eggs and olives. Sprinkle with parsley (optional).

Serves 6 – 8

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