Bacalhau alla Gomes de Sá

Ingredients

In this adaptation of Bacalhau à Gomes de Sá to Abruzzese and Molisan cuisine, we incorporate the flavors and ingredients commonly found in the Mediterranean region. The dish retains the essence of the original Portuguese recipe, but with a twist. We use local olives and olive oil, which add a distinct Mediterranean flavor. Additionally, we infuse the dish with the traditional herbs and spices of Abruzzese and Molisan cuisine, enhancing the overall taste and aroma. We alse have the original recipe for Bacalhau à Gomes de Sá, so you can check it out.

• 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 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 100g (3.5 oz) pitted olives 100g (3.5 oz) pitted olives
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 tablespoon chopped parsley 1 tablespoon chopped parsley
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 30g (3g sugars)
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Soak the salted cod in cold water for 24 hours, changing the water every 6 hours.
2. 2.
   Drain the cod and cut it into small pieces.
3. 3.
   In a large pot, bring water to a boil and add the cod. Cook for 10 minutes, then remove from heat and drain.
4. 4.
   In a separate pot, boil the sliced potatoes until they are tender. Drain and set aside.
5. 5.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until golden.
6. 6.
   Add the cooked cod and potatoes to the skillet, along with the olives, parsley, and dried oregano. Season with salt and pepper to taste.
7. 7.
   Gently mix all the ingredients together and cook for an additional 5 minutes, allowing the flavors to meld.
8. 8.
   Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Salted cod — Soaking the salted cod for 24 hours is crucial to remove excess salt and achieve the desired flavor. Make sure to change the water every 6 hours to ensure the cod is properly desalinated.

Tips & Tricks

• For a twist, you can add roasted red peppers or cherry tomatoes to the dish for extra flavor and color.
• Serve Bacalhau alla Gomes de Sá with a side of crusty bread to soak up the delicious sauce.
• If you prefer a milder flavor, you can reduce the amount of garlic used in the recipe.
• Make sure to taste the dish before adding additional salt, as the salted cod already provides a good amount of seasoning.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Bacalhau alla Gomes de Sá hot, garnished with fresh parsley. Accompany it with a side of crusty bread and a simple green salad for a complete and satisfying meal.

Presentation advice

Present the Bacalhau alla Gomes de Sá on a large serving platter, allowing the vibrant colors of the dish to shine through. Garnish with a sprig of fresh parsley for an added touch of freshness.