Bacalhau à Gomes de Sá

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   If using un-desalted salt cod, soak it in cold water for 24-48 hours, changing the water several times, until it is adequately desalted. Then, drain and flake the cod.

   Tip van de kok: Taste a small piece of the cod to ensure proper desalting. It should be savory, not overly salty.

2. 2

   Preheat your oven to 180°C (350°F).

   Ongeveer 5 min

3. 3

   In a large pot, boil the potatoes in salted water until they are tender but still hold their shape, about 10-15 minutes. Drain well and set aside.

   Ongeveer 15 min

   Tip van de kok: Do not overcook the potatoes, as they will continue to cook in the oven.

4. 4

   In a large skillet or pan, heat half of the olive oil over medium heat. Add the yellow onion and cook until softened and translucent, about 8-10 minutes.

   Ongeveer 10 min

   Tip van de kok: Cook the onions slowly to bring out their sweetness.

5. 5

   Add the garlic clove to the skillet with the onions and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

6. 6

   Gently fold in the flaked salt cod, black olives, salt, and black pepper into the onion mixture. Cook for 2-3 minutes, just to warm through.

   Ongeveer 3 min

7. 7

   In a large baking dish, arrange a layer of the cooked potatoes. Top with a layer of the cod and onion mixture.

   Ongeveer 5 min

8. 8

   Repeat the layers until all ingredients are used, finishing with a layer of potatoes on top.

   Ongeveer 2 min

9. 9

   Drizzle the remaining olive oil evenly over the top of the dish.

   Ongeveer 1 min

10. 10

    Bake in the preheated oven for 25-30 minutes, or until heated through and lightly golden on top.

    Ongeveer 30 min

    Tip van de kok: If the top browns too quickly, you can loosely cover it with foil.

11. 11

    Remove from the oven and garnish with fresh parsley and sliced hard-boiled egg.

    Ongeveer 1 min

12. 12

    Serve hot.