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Bacalhau à Gomes de Sá | Cod Casserole

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Bacalhau à Gomes de Sá | Cod Casserole
Recipe type: Entree
 
Bacalhau à Gomes de Sá | Cod Casserole is a Portuguese food recipe with potatoes, onions, garlic, eggs and olives.
Ingredients
  • 450 g dried salt cod
  • 6 cups boiling water
  • 900 g small white or new potatoes
  • 2 to 4 tablespoons olive oil
  • 1 large onion, peeled and thinly sliced
  • 2 to 3 garlic cloves, peeled and finely chopped
  • ½ cup chopped fresh parsley
  • freshly ground pepper, to taste
  • 4 hard-cooked eggs, peeled and cut into wedges
  • 12 to 18 oil-cured black olives
  • additional chopped parsley
Instructions
  1. Soak the cod in water for some hours in the refrigerator, changing the water several times.
  2. Drain and rinse well. Scald the cod portions for 3 minutes, until the fish flakes easily. Flake it into small pieces, removing any bones and bits of skin.
  3. Place the cod in a pot or bowl, cover it with warm milk and let it rest for about an hour.
  4. Boil the potatoes until tender, but firm, drain and allow to cool. Peel and slice the potatoes into ¼ inch slices.
  5. Heat 2 tablespoons of the olive oil in a large, heavy skillet over moderate heat. Add the onion and garlic and cook for 5 minutes, stirring frequently until tender but not brown. Remove the onions and garlic from the skillet and set aside.
  6. Add the sliced potatoes to the skillet, along with more olive oil if necessary, and cook for 5 minutes, stirring frequently until golden brown.
  7. Layer half the potatoes in a well greased 2-quart casserole or gratin dish. Sprinkle with parsley and pepper, add one third of the onion mixture, and half the cod. Repeat, ending with a layer of the onion mixture. Bake in a preheated 180C oven for 30 to 40 minutes, until hot and lightly browned.
  8. Arrange the egg wedges and olives attractively on top, and sprinkle with a little chopped parsley. Serve warm.

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