Portuguese cod casserole (bacalhau à Gomes de Sá): Difference between revisions
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''' | '''Ingredients:''' | ||
9 pieces of dried cod; | 9 pieces of dried cod; | ||
3 kg peeled potatoes; | 3 kg peeled potatoes; | ||
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a sprinkle of parsley and olives to taste | a sprinkle of parsley and olives to taste | ||
''' | '''Preparation:''' | ||
Boil the cod, potatoes and eggs, cut the cod in strips, removing skin and bones. Slice the potatoes together with the eggs after peeling. | |||
Prepara-se um bom refogado regado de azeite, com a cebola cortadas às rodelas e os alhos picados. Depois de a cebola alourar, retira-se do lume. | Prepara-se um bom refogado regado de azeite, com a cebola cortadas às rodelas e os alhos picados. Depois de a cebola alourar, retira-se do lume. | ||
Revision as of 17:00, 14 March 2008
Bacalhau à Gomes de Sá is a casserole of cod, potatoes and onion. It is a Porto speciality, nowadays popular in the whole of Portugal, and is considered one of Portugal's greatest bacalhau recipes.
Origin of the name
Gomes de Sá was the son of a rich nineteenth century merchant in Porto, who apparently dealt in cod. The family fortune dwindled and the son had to find a job at the famous restaurant Restaurante Lisbonense in downtown Porto. It was there that he created the recipe. he died in 1926.
Ingredients: 9 pieces of dried cod; 3 kg peeled potatoes; 2 cloves of garlic; 5 eggs; olive oil, a sprinkle of parsley and olives to taste
Preparation:
Boil the cod, potatoes and eggs, cut the cod in strips, removing skin and bones. Slice the potatoes together with the eggs after peeling.
Prepara-se um bom refogado regado de azeite, com a cebola cortadas às rodelas e os alhos picados. Depois de a cebola alourar, retira-se do lume.
Num tabuleiro de ir ao forno, colocam-se camadas alternadas de bacalhau, batatas, ovos e cebolada. Repetindo este processo até terminarem todos os ingredientes.
Leva-se o tabuleiro ao forno, polvilhado de salsa picada e algumas azeitonas.
Depois de bem quente é só saborear.