Ingredients with Measurements:
- 1 pound of salt cod (bacalhau), soaked overnight
- 4 large potatoes, peeled and sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1/2 cup of pitted black olives, sliced
- 2 medium tomatoes, diced
- 1/4 cup of olive oil
- 1/4 cup of white wine
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the soaked salt cod for 10 minutes. Drain and let it cool.
3. Remove the skin and bones from the cod and flake it into small pieces.
4. In the same pot, boil the sliced potatoes for 10 minutes or until tender. Drain and set aside.
5. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic and sauté until softened.
6. Add the diced tomatoes and cook for 5 minutes.
7. Add the flaked cod, sliced olives, and white wine to the skillet. Cook for 5 minutes.
8. In an oven-safe baking dish, layer the cooked potatoes and the cod mixture.
9. Sprinkle with chopped parsley and season with salt and pepper.
10. Bake in the preheated oven for 20-25 minutes or until golden brown on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories per serving: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 25g
Substitutions for ingredients:
- Instead of salt cod, you can use fresh cod or any other white fish.
- Instead of black olives, you can use green olives or capers.
Variations:
- Add sliced bell peppers or carrots to the skillet for extra flavor and color.
- Top the dish with breadcrumbs before baking for a crunchy texture.
Tips and tricks:
- Soak the salt cod overnight to remove excess salt.
- Boil the cod and potatoes separately to prevent the potatoes from absorbing too much salt.
- Use a good quality olive oil for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the dish in individual ramekins for a more elegant presentation.
- Garnish with fresh parsley or lemon wedges.
Garnishes:
- Fresh parsley
- Lemon wedges
Pairings:
- Serve with a side of steamed vegetables or a green salad.
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Mixed green salad
Troubleshooting advice:
- If the dish is too salty, soak the salt cod for longer or use fresh cod instead.
Food safety advice:
- Make sure the salt cod is fully cooked before eating.
Food history:
- Bacalhau à Gomes de Sá is a traditional Portuguese dish made with salt cod, potatoes, onions, and olive oil. It is named after its creator, José Luís Gomes de Sá, a wealthy merchant from Porto.
Flavor profiles:
- Savory
- Salty
- Earthy
- Tangy
Serving suggestions:
- Serve hot with a side of steamed vegetables or a green salad.
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Region: Portuguese