This recipe was invented by Jose Luis Gomes de Sa Junior, who was a merchant in Porto at the end of the nineteenth century. He worked for a restaurant and used to make Bolinhos de Bacalhau (codfish cakes) and using the same ingredients, he came up with this recipe. It's fast and easy to make and really deliscious.
I got some Bacalhau (cod fish) from South Africa yesterday, and this is what we had for dinner. Everyone loved it and had seconds. Hope you will give it a try and then let me know how you liked it :)
I made mine a bit different from the recipe below, I don't use a baking sheet and I don't put it in the oven, I make mine on the stove top
BACALHAU A GOMES DE SALook for dried salt cod in the deli section of well-stocked supermarkets, as well as Italian, Latino and Greek markets.
2 pounds dried salt cod
6 tablespoons olive oil, plus more for greasing and drizzling
2 large onions, sliced
2 cloves garlic, minced or teaspoons of crushed garlic
4 boiling potatoes, boiled, cooled, peeled and cut into slices
2 hard-boiled eggs, halved, for garnish
Portuguese olives, for garnish
Chopped parsley, for garnish
- Rinse cod under cold running water to remove surface salt. Place in large non-aluminum pot, cover with water, cover and refrigerate 24 hours, changing water several times.
- Pour off water, refill pot with clean water and boil cod until it flakes easily with fork, 8 to 10 minutes, depending on thickness.
- Heat 3 tablespoons oil in large skillet over medium heat and saute onions and garlic until barely brown, 10 minutes.
- Drain cod and let cool. Flake into large bowl and remove any bones or bits of skin. Add to skillet and toss lightly. Toss lightly.
- Add potato slices and lightly toss together, making sure not to break the potatoes. At this point if needed be, I add a bit more olive oil and check the salt and pepper.
- Transfer to a serving dish, drizzle with oil, garnish with sliced hard boiled eggs and olives. Sprinkle with parsley (optional).
Serves 6 - 8