Bacalhau à Gomes de Sá

Ingredients

• 500g (1.1 lb) salted cod 500g (1.1 lb) salted cod
• 500g (1.1 lb) potatoes, peeled and sliced 500g (1.1 lb) potatoes, peeled and sliced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/2 cup black olives, pitted 1/2 cup black olives, pitted
• 1/4 cup olive oil 1/4 cup olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Soak the salted cod in cold water for 24 hours, changing the water 3-4 times to remove excess salt. Drain and rinse the cod.
2. 2.
   In a large pot, bring water to a boil and add the cod. Cook for 10 minutes, then remove from heat and let it cool. Flake the cod into small pieces, discarding any bones or skin.
3. 3.
   In a separate pot, boil the sliced potatoes until they are tender but still firm. Drain and set aside.
4. 4.
   In a large skillet, heat olive oil over medium heat. Add the sliced onions and sauté until they become translucent. Add the minced garlic and cook for an additional minute.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   In a baking dish, layer half of the sliced potatoes, followed by half of the flaked cod. Sprinkle half of the sautéed onions, garlic, and parsley over the cod. Repeat the layers with the remaining ingredients.
7. 7.
   Arrange the pitted black olives on top of the casserole.
8. 8.
   Bake in the preheated oven for 30 minutes or until the top is golden brown.
9. 9.
   Serve hot and enjoy the flavors of Portugal!

Treat your ingredients with care...

• Salted cod — Soaking the cod for 24 hours is crucial to remove excess salt and rehydrate the fish. Ensure you change the water multiple times to achieve the best results.

Tips & Tricks

• To add an extra layer of flavor, you can sauté the cod with a splash of white wine before layering it in the casserole.
• For a twist, you can add thinly sliced roasted red peppers between the layers of cod and potatoes.
• Serve the Bacalhau à Gomes de Sá with a drizzle of olive oil and a squeeze of fresh lemon juice for a burst of freshness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Bacalhau à Gomes de Sá hot, straight from the oven, as the aroma will entice everyone at the table. Accompany it with a simple green salad and crusty bread to complete the meal.

Presentation advice

Present the Bacalhau à Gomes de Sá in the baking dish it was cooked in, allowing the layers of cod, potatoes, and onions to be visible. Garnish with a sprinkle of fresh parsley and a few olives on top for an inviting presentation.