Bacalhau A Gomes De Sa Portuguese Salted Cod Casserole Food

BACALHAU A GOMES DE SA (SALT COD, ONIONS AND POTATOES)

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
• Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
• Preheat the oven to 350 degrees F.
• Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
• Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

BACALHAU A GOMES DE SA (PORTUGUESE SALTED COD CASSEROLE)

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large sauté pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Sauté until slightly golden, about 6 minutes.
• Preheat the oven to 350ºF.
• Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
• Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, paprika and parsley.
• Yield: 4 to 6 servings.

BACALHAU à GOMES DE Sá /COD & POTATO CAPE VERD

Steps:

• Preheat your oven at 400°F (200°C).
• Hard boil your eggs in the potato water.
• Cover the peeled potatoes in water and boil until they are just cooked though, then drain the water and cut them into thin slices and then cut them further into approximately 1 inch x 1 inch ( 2.5 cm x 2.5 cm) bits. It doesn't have to be really precise, just so that the potato slices are in small bits roughly all the same size.
• Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.
• Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
• Mix, but don't mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then add the nutmeg and pepper and parsley. If the mixture is too dry, a very small amount of water can be added to make it only just stick together.
• Spoon the mix into a baking dish and lay out the decorative egg rounds on the top. Cover with foil and bake for 20 minutes until it is completely warmed though.

PORTUGUESE BACALHAU à BRáS (SALT COD AND POTATOES)

Steps:

• Note: Soak Cod fish in water overnight.
• Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes. Drain and let cool. Once Cod has cooled, flake it.
• Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary.
• Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven.
• Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes. remove bay leafs from pan (discard).
• add garlic, onions (pepper flakes if using) to the pan and saute until onions begin to soften.
• add the parsley and let saute a bit.
• add flaked Cod and keep tossing until Cod gets warm.
• add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs.
• Once you are done with your Cod and eggs mixture.
• Combine fries with Cod mixture.
• add olives if using.
• taste, add salt and black pepper if needed.
• when serving squeeze lemon juice from a slice of lemon ontop.
• add dash of tabsco sauce if using.
• Enjoy.