Bacalhau à Gomes de Sá
Ingredients
- 600 gSalted cod (previously desalted and flaked)
- 800 gPotato (cooked and sliced into rounds)
- 3 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 500 mlWhole milk (for poaching)
- 150 mlExtra virgin olive oil (high quality)
- 3 pcEgg (hard-boiled and quartered)
- 100 gBlack olive (whole)
- 1 pcParsley (chopped)
- 1 pinchBlack pepper ground (freshly ground)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48h in the refrigerator. Reheat gently in the oven to avoid drying out the fish.
