Bacalhau à gomes de sá (salted cod and potato bake)

Recipe from: 12/1/1997 12:00:00 AM
Ingredients 11
Servings 1
Minutes 30 minutes plus soaking time


Serving Change
  • 750
    bacalhau (salted cod)
  • 6
    medium-sized potatoes
  • 250
    olive oil
  • 4
    medium-sized onions, sliced
  • 2
    finely chopped garlic
  • salt and pepper
  • 5
    hard-boiled eggs, sliced or grated
  • 20
    stoned black and green olives
  • 60
    chopped fresh parsley
  • dash paprika


30 minutes plus soaking time
1. Soak the fish in cold water for about 8 hours. Drain and rinse under cold running water.
2. Boil the potatoes. Drain, peel and slice 5 mm thick. Set aside.
3. Place the soaked fish in a saucepan and add enough fresh water to cover by 2 cm. Bring the water to the boil. Drain the water, cover with fresh water and simmer for about 20 minutes until the fish flakes easily.
4. Drain the fish. Remove the skin and bone and flake the fish coarsely.
5. Heat half the olive oil and sauté the onion. Stir in the garlic and remove from the heat.
6. Brush a casserole dish with olive oil and cover the base with a layer of potatoes. Season to taste. Cover with half the fish, then half the onion. Repeat the layers with the rest of the potatoes, fish and onion, season to taste and pour the remaining olive oil over the top.
7. Bake in a preheated oven at 180 ºC for about 20 minutes, until the top is slightly browned.
8. GARNISH: Arrange hard-boiled egg and olives attractively on top of the casserole. Sprinkle with parsley and a little paprika for colour.

Read more on: fish/seafood  |  bake


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