Ingredients with Measurements:
- 1 lb. dried salt cod (bacalhau)
- 2 lbs. potatoes, peeled and sliced
- 2 onions, sliced
- 4 garlic cloves, minced
- 1/2 cup olive oil
- 1/2 cup black olives, pitted
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe baking dish
Step-by-step instructions:
1. Soak the dried salt cod in cold water for at least 24 hours, changing the water every 6-8 hours to remove the excess salt.
2. Preheat the oven to 375°F.
3. In a large pot, boil the potatoes until they are tender, then drain and set aside.
4. In a separate pan, sauté the onions and garlic in olive oil until they are soft and translucent.
5. Add the drained cod to the pan and cook for 5-7 minutes until it is cooked through.
6. In an oven-safe baking dish, layer the cooked potatoes, cod mixture, and black olives.
7. Drizzle the remaining olive oil over the top of the dish and sprinkle with chopped parsley.
8. Bake in the preheated oven for 20-25 minutes until the top is golden brown.
- Time:
Preparation time: 24 hours (for soaking the cod)
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 500
- Fat: 25g
- Carbohydrates: 40g
- Protein: 30g
Substitutions for ingredients:
- If you cannot find dried salt cod, you can use fresh cod or another white fish.
- You can substitute other types of olives for the black olives.
Variations:
- You can add sliced tomatoes to the layers for a different flavor.
- You can also add sliced hard-boiled eggs to the layers.
Tips and tricks:
- Make sure to change the water when soaking the cod to remove the excess salt.
- Be careful not to overcook the potatoes, as they will become mushy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the dish in a large, family-style baking dish.
Garnishes:
- Garnish with additional chopped parsley.
Pairings:
- This dish pairs well with a crisp white wine.
Suggested side dishes:
- Serve with a side salad or steamed vegetables.
Troubleshooting advice:
- If the dish is too salty, you can soak the cod for longer or add more potatoes to balance out the flavor.
Food safety advice:
- Make sure to cook the cod and potatoes thoroughly to avoid any foodborne illnesses.
Food history:
- Bacalhau à Gomes de Sá is a traditional Portuguese dish that originated in the city of Porto.
Flavor profiles:
- This dish is savory and slightly salty, with a creamy texture from the potatoes.
Serving suggestions:
- Serve hot with a side salad or steamed vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese