Bacalhau Gomes De Sa Portuguese Codfish And Potatoes Food

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 (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.

BACALHAU A GOMES DE SA (COD FISH)

Steps:

• 1. In large pan, place potatoes covered with cold water. Add salt and bring to boil and cook for 10 minutes. Place boneless codfish over boiling potatoes and cook for about 8 minutes or until flaky.
• 2. Remove cod fish from pan and set aside to cool. Potatoes should be done. Drain and set aside. When cool, slice the potatoes into 1/4 inch slices
• 3. In large skillet saute sliced onions, garlic, 1/2 tsp salt and bay leaf in 1/2 cup of the olive oil until golden brown then take out bay leaf and let them cool.
• 4. Grease a large lasagna type pan with olive oil. Start layering potatoes, flaked cod, onions, drizzle olive oil, pepper, potatoes, cod, onions, olive oil, pepper. Make sure you end up with onions on top.
• 5. Cover with foil and cook in oven for about 20 minutes (350 degrees). Arrange cooked egg slices on top of the onion layer. Cook uncovered for another 5-10 minutes to desired crispness.
• 6. Remove from oven and add parsley for garnish.

BACALHAU (SALT COD) WITH CHICKPEAS

Steps:

• Prepare Bacalhau.
• Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
• Drain the fish, rinse well and place in a saucepan with enough water to cover.
• Bring to a boil.
• Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
• Lower the heat and simmer for 20 minutes.
• Drain and let cool.
• Remove any skin and bones and separate the fish into coarse flakes.
• Prepare the stew.
• In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
• Stir in the Bacalhau and heat for two minutes.
• Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
• Serve garnished with the hard boiled eggs and olives.

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.

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.

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.

BACALHAU GOMES DE SA (PORTUGUESE CODFISH AND POTATOES)

Steps:

• In a large saute pan over medium-high heat, add the olive oil. When heated add the garlic and onion and saute until golden brown.
• Add the potatoes, codfish and chopped egg and cook until heated through. Remove the pan from the heat and add the parsley and olives.