Bacalhau à Gomes de Sá II

Ingredients for 6 servings:

• 1 kg fish (stockfish), cut into several pieces, soaked
• 50 g butter and butter flakes
• 3 tbsp onion(s), finely chopped
• 2 garlic cloves, crushed
• 40 g flour
• 300 ml milk
• 4 tbsp parsley, finely chopped
• 2 tbsp olive oil
• 1 kg potatoes, waxy, pre-cooked, sliced
• pepper
• 3 hard-boiled eggs, peeled and sliced ​​for garnish
• 1 handful of pitted black olives, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Stockfish and potato casserole

Cover the stockfish with water in a large pot and simmer for 10 minutes. Set aside for 15 minutes. Drain the fish, reserving 150 ml of the cooking water. Remove the skin and bones. Shred the meat. Preheat the oven to 200°C. Melt the butter. Add the onion and garlic and cook. Sauté with the flour for 1 minute. Slowly add the milk while stirring. Add the reserved cooking water. Let the mixture simmer for a few minutes while stirring. Add half of the parsley. Fry the potatoes in the oil. Place one half in a large ovenproof dish, mix the other half with the fish and parsley sauce, season generously with pepper, and also ladle it into the dish. Place knobs of butter on top and place the casserole in the oven for about 20 minutes, until golden brown. Garnish with the parsley, eggs, and olives before serving.