Bacalhau Gomes Sa
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- 1 1/2 lb
- whole fingerling potatoes, peeled
- 10 Tbsp
- extra virgin olive oil
- 5 c
- thinly sliced onions, about 2 large onions
- 4 large
- eggs, hard boiled and thinly sliced
- 1/2 c
- pitted kalamata olives, cut in half
- 2 c
- fresh cod
- 6 Tbsp
- fresh chopped chives
- kosher salt and freshly ground black pepper, to taste
1Place the potatoes in a large heavy saucepan.
2Cover them with cold water by at least an inch, add a large pinch of salt, and bring to a boil.
3Reduce the heat to medium and simmer for 12 to 15 minutes until the potatoes are fork-tender
4Drain the potatoes in a colander and spread them out on a plate.
5When they are cool enough to handle, slice the potatoes into 1/4 inch thick slices. Set aside.
6Pour 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.
7Resist the temptation to turn the heat to high, otherwise the onions will brown. The slower you cook the onions, the sweeter they get.
8Transfer to a large bowl
9Preheat the oven to 350˚F and lightly coat a large shallow baking dish (glass or porcelain) with cooking spray.
10Add the sliced potatoes to the onions and toss.
11Season potatoes with salt and pepper and spread them onto the prepared baking dish.
12Arrange the egg slices and olives on top. Drizzle over another 2 tablespoons of the olive oil.
13Season the cod with salt and pepper and place it on top of the potato, onion, egg and olive mixture.
14Drizzle 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.
15Remove the baking dish from the oven and garnish with the fresh chives.
16Spoon the cod onto warm plates and serve hot.