Ingredients
- 1 1/2 pounds 1 1/2 pounds salt cod
- 1/2 cup plus 1 teaspoon olive oil
- 2 cups thinly sliced yellow onions
- 1 tablespoon chopped garlic
- Salt
- Freshly ground black pepper
- 2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender
- 4 hard boiled eggs
- 8 black olives
- 1 tablespoon finely chopped fresh parsley leaves
Directions
Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.
Photo: Bacalhau a Gomes de Sa (Salt Cod, Onions and Potatoes) Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By carla almeida
on March 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Oh my god,I'm from Portugal and this is a traditional portuguese recipe thank you very much!I love your site!!!!!
By mdtkennedy
on October 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Oh my gosh, this is a traditional for Easter dinner in Brazil, I love it! Very original recipe, great Job!!!!
By timdean_5268156
Watkins Glen, NY
on March 16, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is an excellent recipe (my wife and I love Bacalla. We have made it many many times. Wonderful reheated also. One problem: The recipe never does say what to do with the remaining one half of the onion/garlic mixture. I always put it all in the same place. Comes out fine and tasty.
Read all 4 reviews