bacalhau gomes sa
In Brazil, cod fish is one of the centerpieces of a buffet table in any given holiday. It is a speciality from the northern Portuguese city of Porto. Bacalhau Gomes Sa is a casserole of bacalhau, potatoes, eggs, olives, olive oil and onion.
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yield
serving(s)
prep time
40 Min
cook time
20 Min
method
Bake
Ingredients For bacalhau gomes sa
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1 1/2 lbwhole fingerling potatoes, peeled
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10 Tbspextra virgin olive oil
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5 cthinly sliced onions, about 2 large onions
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4 lgeggs, hard boiled and thinly sliced
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1/2 cpitted kalamata olives, cut in half
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2 cfresh cod
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6 Tbspfresh chopped chives
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kosher salt and freshly ground black pepper, to taste
How To Make bacalhau gomes sa
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1Place the potatoes in a large heavy saucepan.
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2Cover them with cold water by at least an inch, add a large pinch of salt, and bring to a boil.
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3Reduce the heat to medium and simmer for 12 to 15 minutes until the potatoes are fork-tender
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4Drain the potatoes in a colander and spread them out on a plate.
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5When they are cool enough to handle, slice the potatoes into 1/4 inch thick slices. Set aside.
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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.
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7Resist the temptation to turn the heat to high, otherwise the onions will brown. The slower you cook the onions, the sweeter they get.
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8Transfer to a large bowl
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9Preheat the oven to 350˚F and lightly coat a large shallow baking dish (glass or porcelain) with cooking spray.
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10Add the sliced potatoes to the onions and toss.
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11Season potatoes with salt and pepper and spread them onto the prepared baking dish.
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12Arrange the egg slices and olives on top. Drizzle over another 2 tablespoons of the olive oil.
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13Season the cod with salt and pepper and place it on top of the potato, onion, egg and olive mixture.
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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.
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15Remove the baking dish from the oven and garnish with the fresh chives.
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16Spoon the cod onto warm plates and serve hot.
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