in Portugal

Bacalhau in Gomes de Sa

updated

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Ingredients for 4 servings:

  • 500 g fish, stockfish
  • 500 g potatoes
  • 150 ml olive oil
  • 1 garlic clove(s)
  • 2 onions
  • 2 eggs, hard boiled
  • Olives, black
  • Parsley
  • Milk
  • salt and pepper

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Gomes de Sá style stockfish

Soak the bacalhau for 24 hours, changing the water several times. Then boil it in the milk. Skin and debone the cooked bacalhau. Peel the onions and slice them into rings. Chop the garlic. Boil the potatoes with their skins on, peel them, and slice them. Sauté the onions and garlic in olive oil. Add the potato slices and finally the prepared bacalhau. Mix the ingredients together and season gently with salt and pepper. Transfer everything to a baking dish and place in the hot oven for ten minutes. Serve on a plate decorated with parsley and the boiled eggs. Variation: Place the fish in a clay pot and cook in the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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