Ingredients with Measurements:
- 1 lb. salt cod (bacalhau)
- 2 lbs. potatoes, peeled and sliced
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup black olives, pitted and sliced
- 1/4 cup parsley, chopped
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 2 zucchinis, sliced
- Salt and pepper to taste
Special equipment needed:
- Large baking dish
- Large pot for boiling the cod
Step-by-step instructions:
1. Soak the salt cod in water for 24 hours, changing the water every 6 hours.
2. Preheat the oven to 400°F.
3. In a large pot, bring water to a boil and add the cod. Cook for 10 minutes, then remove from heat and let cool.
4. Once the cod has cooled, remove the skin and bones and shred the flesh into small pieces.
5. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and garlic and cook until the onions are translucent.
6. Add the shredded cod to the skillet and cook for 5 minutes, stirring occasionally.
7. In a separate bowl, mix the sliced potatoes with salt and pepper to taste.
8. In a large baking dish, layer the potatoes, cod mixture, sliced olives, and chopped parsley.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. While the dish is baking, prepare the roasted vegetables. In a separate baking dish, toss the sliced bell peppers and zucchinis with olive oil, salt, and pepper.
11. Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly charred.
12. Once the Bacalhau à Gomes de Sá is finished baking, remove the aluminum foil and top with the roasted vegetables.
13. Serve hot and enjoy!
- Time:
Preparation time: 24 hours (for soaking the cod)
- Cooking time: 1 hour
Temperature:
- Preheat oven to 400°F
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 30g
Substitutions for ingredients:
- Instead of salt cod, you can use fresh cod or another white fish.
- Instead of black olives, you can use green olives or capers.
- Instead of parsley, you can use cilantro or basil.
- Instead of bell peppers and zucchinis, you can use other roasted vegetables such as eggplant or tomatoes.
Variations:
- Add sliced hard-boiled eggs to the dish before baking.
- Use sweet potatoes instead of regular potatoes.
- Add sliced chorizo or bacon to the cod mixture for added flavor.
Tips and tricks:
- Make sure to change the water every 6 hours when soaking the cod to remove excess salt.
- Slice the potatoes thinly to ensure they cook evenly.
- Use a mandoline slicer to make slicing the potatoes easier.
- To make the dish more flavorful, add a pinch of saffron to the cod mixture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Place the leftovers in a baking dish and cover with aluminum foil.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the dish in individual ramekins for a more elegant presentation.
- Garnish with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Green salad
Troubleshooting advice:
- If the potatoes are not cooked through after 30 minutes of baking, cover the dish with aluminum foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the cod thoroughly to prevent 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 with roasted vegetables on top.
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Region: Portuguese