Photo: Salt Cod, Onions and Potatoes: Bacalhau A Gomes De Sa Recipe
Ingredients
- 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 lightly golden, about 6 minutes.
Preheat the oven to 350 degrees F.
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.
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By s_james73_12490339
Washington, DC
on May 07, 2011
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I loved it! It was easy to make and everyone thought it was delish! Admittedly, I used butter instead of olive oil and I omitted the eggs. I also added salt and pepper after each layer. It paired well with a couple of slices of fried plantain.
By capmandu_7192015
Nutley, NJ
on October 19, 2010
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This is a great recipe that I have made numerous times. The only change that I made was to add a layer of diced tomatoes in the center (as recommended by a few Portuguese and Brazilian people I have spoken to.
By richrose59_11194813
ERIE, MI
on November 12, 2009
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MY MOTHER MADE A SOUP IN THAT MANER, NO EGGS, NO OLIVES, USED VEG. STOCK. IT WAS SO GOOD. I AM GOING TO TRY YOUR DISH. I KNOW IT WILL BE GOOD AS MANY OF YOUR RECIPES ARE.ROSEANN FROM MICH.
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