Ingredients with Measurements:
- 1 lb. dried salt cod (bacalhau)
- 4 large potatoes, peeled and sliced into thin rounds
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 1/2 cup milk
- 2 eggs, beaten
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot for boiling the cod
- Large skillet for frying the potatoes and onions
- Mixing bowl for beating the eggs and milk
Step-by-step instructions:
1. Soak the dried salt cod in cold water for 24 hours, changing the water every 6-8 hours.
2. Drain the cod and place it in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the cod is tender.
3. Drain the cod and remove any bones and skin. Flake the fish into small pieces and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions and fry until golden brown and crispy, stirring occasionally.
5. Add the minced garlic and fry for another minute.
6. In a mixing bowl, beat the eggs and milk together. Add the flaked cod and mix well.
7. Pour the cod mixture over the fried potatoes and onions in the skillet. Stir gently to combine.
8. Cook over low heat for 5-7 minutes, until the eggs are set and the mixture is heated through.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley (optional) and serve hot.
- Time:
Preparation time: 24 hours (for soaking the cod)
- Cooking time: 45 minutes
5. Temperature:
- Medium heat for frying the potatoes and onions
- Low heat for cooking the cod mixture
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450 per serving
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Any white fish can be used instead of cod
- Sweet potatoes or yams can be used instead of regular potatoes
- Shallots can be used instead of onions
Variations:
- Add sliced bell peppers or tomatoes to the skillet for extra flavor and color
- Top with grated cheese before serving
- Serve with a side salad or crusty bread
Tips and tricks:
- Be sure to soak the cod for 24 hours to remove the excess salt
- Use a non-stick skillet to prevent sticking
- Use a spatula to gently stir the cod mixture to avoid breaking up the potatoes
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter with fresh parsley and lemon wedges for garnish.
Garnishes:
- Fresh parsley
- Lemon wedges
- Grated cheese
Pairings:
- White wine, such as a Vinho Verde or Chardonnay
Suggested side dishes:
- Side salad
- Crusty bread
Troubleshooting advice:
- If the potatoes are not crispy enough, fry them in batches to avoid overcrowding the skillet.
- If the cod mixture is too dry, add a splash of milk to moisten it.
Food safety advice:
- Be sure to cook the cod 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. It is named after its creator, José Luís Gomes de Sá, who was a wealthy merchant and gourmet.
Flavor profiles:
- Salty, savory, and slightly sweet
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Portuguese