Bacalhau à Gomes de Sá

Name: Bacalhau à Gomes de Sá
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: 4 to 6 servings
Ingredients: olive oil; 2 large Spanish onions; 2 bay leaves; 4 garlic cloves; Salt and freshly ground pepper; 1 3/4 pounds Yukon gold potatoes; 1 1/2 pounds salt cod; 2/3 cup pitted Kalamata olives in oil; 6 large hard boiled eggs; 2 tablespoons chopped flat-leaf parsley

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5.0

9 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 10 mins
Servings
4 to 6 servings
Calories
830 kcal
Course
Main Course
Cuisine
Portuguese

Bacalhau à Gomes de Sá

Iris Warren

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This classic bacalhau a Gomes de Sa, or Portuguese salt cod-potato-onion casserole, is authentic in all ways but one: Instead of peeling, boiling, and cutting the potatoes, they're very thinly sliced, layered in the dish, and cooked in the oven.

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Ingredients

Servings

olive oil
2 large Spanish onions cut in half and then sliced into half moons
2 bay leaves
4 garlic cloves minced
Salt and freshly ground pepper
1 3/4 pounds Yukon gold potatoes sliced 1/16-to-1/8-inch (1 to 3 mm) thick
1 1/2 pounds salt cod soaked and cooked
2/3 cup pitted Kalamata olives in oil sliced, plus more for garnish
6 large hard boiled eggs 4 eggs cut crosswise into 5 or 6 slices each; the remaining 2 eggs cut lengthwise into quarters
2 tablespoons chopped flat-leaf parsley

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Instructions

Position a rack in the middle of the oven and crank the heat to 350°F (176°C).
Drizzle a good glug of the oil (maybe 3 to 4 tablespoons) in a large skillet and set over medium-high heat. When the oil shimmers, add the onion slices and bay leaves. Cook, covered, stirring occasionally, until the onions are golden and soft, 20 to 25 minutes. Add the garlic and cook 1 minute more. Slide off the heat and let cool slightly.
Meanwhile, liberally coat a 2-quart casserole dish with olive oil. Sprinkle the bottom with salt and pepper.
Line the bottom with some of the potato slices, overlapping them in concentric circles, creating a flower pattern.
Scatter some of the cooked onions and olives over the potatoes.
Place some of the chunks of cooked salt cod on top of the olives and potatoes.
Top with one sliced hard-boiled egg.
Cover with a layer of potatoes and top with a good glug of olive oil and a generous amount of salt and pepper.
Continue layering the onions and olives; salt cod; sliced egg; and potatoes, salt, and pepper--ending with potatoes. Occasionally press down on the casserole to make sure the layers are even and flat.
Cover the pan with foil and slide it into the oven. Cook until the potatoes are tender when pricked with a fork or skewer, 30 to 60 minutes, depending how many layers you have. Uncover the casserole and continue cooking until the top is lightly browned, about 10 minutes more.
Remove the pan from the oven and let the casserole cool slightly. Strew the remaining olives, the parsley, and top with the egg quarters. Proudly carry the pot to the table and wish everyone bom appetite!

Nutrition Information

Show Details

Serving 1portion Calories 830kcal (42%) Carbohydrates 45g (15%) Protein 122g (244%) Fat 16g (25%) Saturated Fat 4g (20%) Monounsaturated Fat 6g Cholesterol 538mg (179%) Sodium 12412mg (517%) Fiber 7g (28%) Sugar 6g (12%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 830 kcal

% Daily Value*

Serving	1portion
Calories	830kcal	42%
Carbohydrates	45g	15%
Protein	122g	244%
Fat	16g	25%
Saturated Fat	4g	20%
Monounsaturated Fat	6g	30%
Cholesterol	538mg	179%
Sodium	12412mg	517%
Fiber	7g	28%
Sugar	6g	12%