Ingredients with Measurements:
- 1 lb. salt cod (bacalhau), soaked overnight and drained
- 2 lbs. Yukon Gold potatoes, peeled and sliced
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup white wine
- 1/2 cup chopped fresh parsley
- 2 roasted red peppers, sliced
- 4 cloves roasted garlic, minced
- Salt and black pepper to taste
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Roasting pan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, cover the salt cod with water and bring to a boil. Reduce heat and simmer for 10 minutes. Drain and let cool.
3. Flake the cod into small pieces, removing any bones or skin.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and minced garlic and sauté until soft and translucent.
5. Add the sliced potatoes and sauté for 5 minutes.
6. Add the flaked cod and white wine to the skillet and stir to combine.
7. Transfer the mixture to an oven-safe baking dish and bake for 30 minutes, or until the potatoes are tender and the top is golden brown.
8. In a separate roasting pan, toss the sliced roasted red peppers and minced roasted garlic with a drizzle of olive oil. Roast in the oven for 15 minutes, or until tender and slightly charred.
9. Serve the Bacalhau à Gomes de Sá with the roasted peppers and garlic on top. Garnish with chopped fresh parsley.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 420
- Fat: 20g
- Carbohydrates: 30g
- Protein: 30g
- Sodium: 1050mg
Substitutions for ingredients:
- If you can't find salt cod, you can substitute with fresh cod or another white fish.
- Yukon Gold potatoes can be substituted with any other type of potato.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- You can add sliced olives or capers to the dish for extra flavor.
- You can also add sliced hard-boiled eggs on top for a traditional touch.
Tips and tricks:
- Soak the salt cod overnight to remove excess salt.
- Make sure to remove any bones or skin from the cod before flaking.
- Use a mandoline to slice the potatoes evenly.
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 until heated through.
Presentation ideas:
- Serve the Bacalhau à Gomes de Sá in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with chopped fresh parsley for a pop of color.
Pairings:
- Serve with a side of crusty bread to soak up the flavorful sauce.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts, would pair well with this dish.
Troubleshooting advice:
- If the top of the dish is not golden brown after 30 minutes of baking, broil for a few minutes until desired color is achieved.
Food safety advice:
- Make sure to soak the salt cod overnight to remove excess salt and prevent 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 from the salt cod, with a creamy texture from the potatoes and a hint of sweetness from the roasted red peppers.
Serving suggestions:
- Serve with a glass of white wine, such as Vinho Verde or Alvarinho.
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Region: Portuguese