bacalhau

Bacalhau à Gomes de Sá
Who was Gomes de Sá?  Gomes de Sá was the son of a rich 19th century merchant (apparently he dealt in cod) in Porto. The family fortune dwindled and the son had to find a job at Restaurante Lisbonense, a restaurant in downtown Porto where he created this recipe.
Bare with me since I don’t like to follow or write down recipes, but I will try my best to describe what I have done last night.
Need: salted cod, potatoes, onions, parsley, evoo (extra virgin olive oil), black olives, salt and hard boiled eggs (I forgot lol).
To do: soak the cod, peel the potatoes and boil them for 15min whole, cut them in thick slices, sauteed the onions with a little butter and oil (want them soft but not caramelized), chop the parsley.  
To Assemble: grab a pyrex, drizzle some evoo, add some onions, place the potatoes, add the cod, add the parsley & olives, repeat, evoo, onions, potatoes, cod, parsley, olives and  evoo.
Oven: 400F for 20 min uncovered. Then 15min at 300F to crisp up the potatoes.
This is inspired by the original recipe, but like I said I don’t like to follow anything 100% by the book.
So here is my take on a dish that sends me back to my childhood in Brazil.
Stay Hungry,
Manoela

 

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