salted cod. There are hundreds of ways to prepare this traditionally Portuguese fish, but there is one dish that is especially dear to my heart. My mom made this dish when I was growing up and still makes it for me when I visit. Bacalhau a Gomes de Sa is a simple three ingredient recipe; salted cod, onions and potatoes. It's such a simple combination, but there is something about the caramelized onions and the cod when they combine that is divine.
Last night I thought I would try my hand at this favorite recipe. It turned out pretty great. Not quite as good as my mom's but pretty close.
Would you give this recipe a try? Don't be intimidated by salt cod. It's just a matter of soaking it for the right amount of time before it's ready to go. It's very simple to make and a really rewarding meal.
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Bacalhau a Gomes de Sa
(adapted from Savoring Spain and Portugal)
1 lb salt cod, soaked
1.5 lb boiling potatoes peeled
6 Tbs olive oil
2 yellow onions thinly sliced
2 cloves garlic minced
.5 c chopped flat leaf parsley
1 tsp fresh ground black pepper
20 cured black olives
2 hard-boiled eggs, peeled sliced
Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
Drain the cod and place in a saucepan with water to cover. Bring to a gentle simmer over med heat and poach 10-15 min. Drain, let cool and break up with your fingers removing skin and bones.
At the same time boil potatoes in water to cover for 20-25 minutes. Drain and slice 1/4 inch thick.
In a frying pan over med heat warm 2 tablespoons olive oil. Add onions and saute on low heat until caramelized, about 10-15 minutes. Add garlic and cook 2 minutes more. Transfer to a bowl. In the same pan, warm 3 tablespoons olive oil over medium heat. Saute potatoes until golden 5 minutes total.
Preheat oven to 400 degrees F. Oil a large gratin dish and lay half the potatoes in the bottom, top with half the cod and then half the onions. Sprinkle with pepper and parsley. Repeat the layers then drizzle top with a bit of oil.
Bake until golden, about 25 minutes. Garnish with olives, hard-boiled eggs and parsley.
Serve and enjoy!