bacalhau gomes sa

How To Make bacalhau gomes sa

• 1

  Place the potatoes in a large heavy saucepan.
• 2

  Cover them with cold water by at least an inch, add a large pinch of salt, and bring to a boil.
• 3

  Reduce the heat to medium and simmer for 12 to 15 minutes until the potatoes are fork-tender
• 4

  Drain the potatoes in a colander and spread them out on a plate.
• 5

  When they are cool enough to handle, slice the potatoes into 1/4 inch thick slices. Set aside.
• 6

  Pour 2 tablespoons of the olive oil in a large skillet, add the onions and cook over low heat for 10 to 15 minutes, stirring occasionally, until they are tender, sweet, and translucent.
• 7

  Resist the temptation to turn the heat to high, otherwise the onions will brown. The slower you cook the onions, the sweeter they get.
• 8

  Transfer to a large bowl
• 9

  Preheat the oven to 350˚F and lightly coat a large shallow baking dish (glass or porcelain) with cooking spray.
• 10

  Add the sliced potatoes to the onions and toss.
• 11

  Season potatoes with salt and pepper and spread them onto the prepared baking dish.
• 12

  Arrange the egg slices and olives on top. Drizzle over another 2 tablespoons of the olive oil.
• 13

  Season the cod with salt and pepper and place it on top of the potato, onion, egg and olive mixture.
• 14

  Drizzle 1 tablespoon of olive oil on top of the fish and bake it in the oven for about 12 to 15 minutes until the flesh turns from translucent to opaque white.
• 15

  Remove the baking dish from the oven and garnish with the fresh chives.
• 16

  Spoon the cod onto warm plates and serve hot.
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