Bacalhau à Gomes de Sá

Pearly flakes of cod that fall apart at the touch of a fork, mixed with tender potatoes soaked in olive oil. Confit onions and black olives provide the aromatic depth typical of Porto.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 1157
• Protein: 109 g
• Carbs: 51 g
• Fat: 54 g

Ingredients

• 600 g Salted cod ( previously desalted and flaked )
• 800 g Potato ( cooked and sliced into rounds )
• 3 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 500 ml Whole milk ( for poaching )
• 150 ml Extra virgin olive oil ( high quality )
• 3 piece Egg ( hard-boiled and quartered )
• 100 g Black olive ( whole )
• 1 piece Parsley ( chopped )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Poaching the cod

   Place the desalted cod in a pot with the milk. Bring to a simmer. As soon as the flesh flakes under finger pressure, remove from heat. Drain and flake the fish, removing any bones.

2. Cooking the potatoes

   Boil the potatoes in their skins in salted water. They should remain firm. Peel them while still warm and slice them into rounds one centimeter thick.

3. Onion confit

   In a pan, sweat the sliced onions and minced garlic with a generous amount of olive oil. The onions should become translucent and soft without browning.

4. Assembly and baking

   In an ovenproof dish, layer the potatoes and cod. Pour the onion confit and the remaining olive oil over the top. Bake at 180°C until the oil is simmering at the edges of the dish.

5. Finishing

   Remove the dish from the oven. Arrange the hard-boiled egg quarters, black olives, and chopped parsley on top. Season generously with freshly ground pepper.

Chef's tips

• Do not boil the milk during poaching, or the cod will become tough.
• Olive oil is the binder of this dish, don't be stingy with it.
• Use waxy potatoes so they don't fall apart during assembly.

Storage

Keep for 48h in the refrigerator. Reheat gently in the oven to avoid drying out the fish.