Ingredients with Measurements:
- 1 lb salt cod (bacalhau)
- 2 lbs potatoes, peeled and sliced
- 2 onions, thinly sliced
- 4 garlic cloves, minced
- 1/2 cup olive oil
- 1/2 cup white wine
- 1/2 cup black olives, pitted
- 1/2 cup parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Baking dish
Step-by-step instructions:
1. Soak the salt cod in cold water for 24 hours, changing the water every 6 hours.
2. Drain the cod and cut it into small pieces.
3. Boil the potatoes in salted water until tender, then drain and set aside.
4. Preheat the oven to 375°F.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the onions and garlic and sauté until softened.
7. Add the cod and cook for about 5 minutes, stirring occasionally.
8. Add the white wine and let it reduce by half.
9. Add the potatoes, olives, and parsley and stir gently to combine.
10. Season with salt and pepper to taste.
11. Transfer the mixture to a baking dish and bake for 20-25 minutes, until golden brown.
- Time:
Preparation time: 24 hours (for soaking the cod) + 30 minutes
- Cooking time: 30 minutes
5. Temperature:
- 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Instead of salt cod, you can use fresh cod or another firm white fish.
- Instead of black olives, you can use green olives or capers.
Variations:
- Add sliced hard-boiled eggs to the mixture before baking.
- Use sweet potatoes or yams instead of regular potatoes.
- Add diced tomatoes or roasted red peppers to the mixture.
Tips and tricks:
- Be sure to soak the salt cod for at least 24 hours to remove the excess salt.
- Use a good quality olive oil for the best flavor.
- Serve with crusty bread and a green salad.
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, or in the microwave for 1-2 minutes.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with additional chopped parsley and olives.
Garnishes:
- Chopped parsley
- Olives
- Sliced hard-boiled eggs
Pairings:
- White wine, such as a crisp Sauvignon Blanc or a dry Riesling.
Suggested side dishes:
- Green salad
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the mixture seems too dry, add a splash of chicken or vegetable broth.
Food safety advice:
- Be sure to cook the cod and potatoes thoroughly to prevent any foodborne illness.
Food history:
- Bacalhau à Gomes de Sá is a traditional Portuguese dish that originated in the city of Porto.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve hot, straight out of the oven.
Related Categories
Cooking Method: N/A
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Region: Portuguese
Taste: Savory, Salty, Garlicky, Herbaceous, Tangy