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Cod Fish – Bacalhau à Gomes de Sá


1 lb. –  Bacalhau ( Codfish) salted or not salted.

2 lbs. – Potatoes
4 to 5 – Whole black peppercorns
1/3 Cup – Olive oil (divided )
5 to 6 – Onions
2 to 3 – Garlic
1/3 Cup – Milk

3 – Hard boiled eggs
1/3 Cup – Black olives
1/4 Cup – Green onions
Parsley as needed

Salt and pepper to taste

Bacalhau usually come in a heavily salted, so then you will have to prepare the cod before you can use it.

Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time.

When it comes to cutting up the potatoes, that is really a personal choice. I like to slice them this way because, for me, that was why my Mother did it.
Anyway, you do it, it will still turn out awesome and the taste will not change.

 The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking.
This fish does not require too much cooking time and if you cook it too long then the cod will become tasteless and hard.
I like to put my dish under the oven grill for about 5 to ten minute on a medium setting. It just makes it better looking all around and it gives you a general crispness to the onions with a BBQ look to the potatoes. The eggs,  a perfect touch to this cod recipe, it just blends in well with everything in this dish.
Now to wrap it all into a traditional Portuguese Dish, add all the Black olives you want. When it is topped off with your favourite olive oil, then you will be proud to serve this to your Family and friend.
Please,  remove the spines before serving this to children. Fish-BacalhauGomesSa.mp4
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