Bacalhau à Gomes de Sá — Cod, Potato, Onion & Egg

Layers of sliced potato, flaked salt cod and onion baked in olive oil and topped with boiled egg and olives.

TIME BREAKDOWN
Prep: 40 min
Cook: 45 min
Total: 1 hour 25 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g salt cod (bacalhau)
  • 600g waxy potatoes, in their skins
  • 5 tbsp olive oil
  • 3 onions, thinly sliced
  • 3 cloves garlic, sliced
  • 2 bay leaves
  • 200ml whole milk (for soaking the cod)
  • Black pepper to taste
  • 3 hard-boiled eggs, sliced
  • 12 black olives
  • Chopped fresh flat-leaf parsley, to serve

Method

  1. Soak the salt cod in plenty of cold water in the fridge for 24 to 48 hours, changing the water 4 to 5 times. Drain.

  2. Place the cod in a dish, cover with the milk and a little water and leave for 30 minutes. Drain, remove skin and bones and flake the flesh.

  3. Boil the potatoes in their skins for 20 minutes until tender. Peel and slice thickly.

  4. Cook the onions, garlic and bay leaves in 3 tbsp of the olive oil for 12 minutes until soft and golden.

  5. Heat the oven to 200°C (180°C fan). Layer the potatoes, cod and onion mixture in an ovenproof dish, finishing with onions. Season with pepper and drizzle with the remaining oil.

  6. Bake for 20 minutes. Remove the bay leaves, top with egg and olives, scatter with parsley and serve.