Portuguese cod fish – Tia Maria's Blog

May 23, 2016

Bacalhau com Batatas a Rodelas a Tia Maria

My family loves bacalhau so I’m always trying new recipes. This week I gave the classic “Bacalhau a Gomes de Sa” a makeover by making it as a scalloped potato layered bake. It was very simple to prepare since I didn’t have to cook the potatoes a head of time like the traditional recipe.

The thin sliced potatoes mixed with the sweet onions and olive oil tones down the saltiness of bacalhau creating a wonderful blend.

This recipe is pretty versatile so you can go ahead and add lots of bacalhau or as little as you wish. We all decided that I would make this recipe from now on. Enjoy everyone!

Serves 6-8

Ingredients:

3-4 pounds of 1/8 inch thin sliced potatoes (washed with skin on)

1 and 1/2 pounds to 2 pounds of hydrated de-salted bacalhau (salt cod)

3 large onions (sliced 1/8 inch)

4 cloves of garlic (finely chopped)

1 cup of olive oil

1 teaspoon black pepper

1 teaspoon or more salt to taste

1 large roasted red pepper (cut into strips) (fresh or jarred)

Optional garnish: chopped parsley, sliced hard boiled eggs

Preparation:

Cook the cod in boiling water for about 5 -10 minutes depending on thickness.

Saute the onions and garlic in 1/4 cup of the olive oil until caramel colored.

Coat a large deep dish oven pan with olive oil and spread a small layer of the cooked onions.

Begin layering; potatoes, cod followed by onions and olive oil, then salt and pepper.

Complete the layers with the onions on top and arrange the red pepper on top.

Top with foil. When ready to cook, preheat oven to 400 degrees F.

Cook for 30-40 minutes covered with foil. Remove foil and cook for 30-40 minutes longer.

Test for doneness by piercing one potato in the middle of the pan.

Garnish with black olives and serve with extra olive oil for serving.

Bacalhau a Gomes de Sa

BACALHAU A GOMES DE SA

There’s a saying in Portugal; “There’s a recipe using Bacalhau for 365 days of the year”!

But this classic, is not only a year round treat it’s also a must have Christmas favorite.

In fact it wouldn’t be a traditional Portuguese Christmas Eve diner without it!

Ingredients:

2 lbs boneless salt cod

(Re-hydrate cod by soaking in large pan with water for a few days in fridge changing the water twice a day)

Click here for link to “how to hydrate salt cod”

4 pounds small peeled potatoes cut into 1 inch slices

2 large onions (sliced)

3 gloves chopped garlic

1 bay leaf

1 tablespoon salt

1 teaspoon black pepper

1 cup olive oil

6 hard boiled eggs (sliced)

1 cup olives

2 to 3 teaspoons chopped parsley

2 to 3 cloves of chopped garlic or 1 teaspoon garlic powder

Instructions:

In large pan, place potatoes covered with cold water. Add salt, and cod. Cook for about 10-15 minutes until cod is flaky.

Remove cod fish from pan and set aside to cool. Cook potatoes for another 8-10 minutes or until cooked. Pierce with a fork for doneness. Drain potatoes and set aside to cool. Slice potatoes into 1/4 to 1/2 inch slices.

In large skillet, saute sliced onions, 1/2 tsp salt and bay leaf in 1/2 cup of the olive oil until golden brown. Add garlic during the last 2 minutes of cooking. Remove the bay leaf and let the onions cool for a few minutes.