Salt cod is a staple of Portuguese cuisine, and while this classic dish dates back to the 19th century, the taste will delight any modern palate. If you’ve never cooked with salt cod before, don’t let its appearance scare you off – it’s easy to prepare. It is important to leave yourself enough time to soak it overnight before it’s cooked. Here is how to make the perfect Bacalhau a Gomes de Sa.
Yield: 4 servings
Ingredients
2 tablespoons lemon juice
8 tablespoons extra virgin olive oil
2 medium yellow onions, sliced into ½-inch pieces
1 1/4 lb salt cod
2 red peppers, seeded, cut into ½-inch pieces
5 cloves garlic, sliced
2 lb fingerling potatoes, cooked and sliced into ½-inch thick pieces
5 hard-boiled eggs, sliced
1 cup black olives, pitted and halved
2 tablespoons parsley
Directions
Rinse cod under cold water and soak overnight, changing water 2 to 3 times.
Bring 4 quarts of water to a boil. Add cod and cook for 5 to 7 minutes, until it flakes easily. Drain water. Flake cod into pieces in a large bowl, carefully remove any bones, and toss with lemon juice.
Heat a sauté pan to medium-high and add three tablespoons of oil. Add onions and a healthy pinch of salt and sauté for three minutes. Next, add peppers and sauté for 5 minutes—lower heat and sauté for one minute. Add to a cod dish.
Preheat oven to 375˚ F. Oil an oven-safe medium casserole dish and layer half the potatoes on the bottom. Drizzle potatoes with oil and season with salt and pepper. Evenly spread cod and onion mixture on top. Add the final layer of potatoes evenly on top of the cod. Drizzle with three tablespoons of oil and season with salt and pepper. Bake for 30 minutes, until potatoes are crisp and golden brown. Serve and garnish with eggs, black olives, and parsley.
