Bacalhau á Gomes de Sá Recipe – Classic Cod Casserole
You’ll Love This Bacalhau á Gomes de Sá Recipe – Classic Cod Casserole
This savory masterpiece delivers a flaky, salt-kissed profile balanced by caramelized onions and velvety potatoes. Experience the heart of Portugal with this Traditional Portuguese Bacalhau à Gomes de Sá, a hook for any home cook seeking an Authentic Salted Cod Casserole. This Easy Portuguese Christmas Recipe relies on a perfect refogado, rich olive oil, and briny black olives.
Ingredients
Directions
- Soak the cod for 4 hours in a bowl with 4 liters of water.
- Boil the cod with enough milk to cover it and let it steep for about 1 hour, then drain the cod and shred it with your hands removing skin and bones.
- Boil the potatoes and the eggs in water with salt to taste.
- In the meantime, saute the onions, garlic and the bay leaf, in quite a bit of olive oil.
- Add the drained shredded cod to the onions and cook for a few minutes, stirring.
- After the potatoes are cooked, remove skin and cut them into slices.
- Add the potatoes and the chopped parsley to the cod and cook for about 5 minutes and season with salt and pepper.
- Preheat the oven to 200ºC or 400ºF.
- Pour everything into a casserole dish, add the olives and the eggs on top and bake for about 10 minutes.
Adapted from a Recipe by: Desastres Culinarios
Nutritional Facts (Per Serving)
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