Portuguese cod casserole (bacalhau à Gomes de Sá): Difference between revisions

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'''Ingredients:'''
'''Ingredients:'''
9 pieces of dried cod;
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
3 kg peeled potatoes;
2 cloves of [[garlic]];  
5 eggs;
olive oil,  
a sprinkle of parsley and olives to taste


'''Preparation:'''
'''Preparation:'''


Boil the cod, potatoes and eggs, having cut the cod in strips, removing skin and bones. Slice the potatoes together with the eggs after peeling.
Boil the cod, potatoes and eggs, having cut the cod in strips and removed skin and bones. Slice the peeled potatoes with the eggs.


Saut'e it in olive oil, com a cebola cortadas às rodelas e os alhos picados. Depois de a cebola alourar, retira-se do lume.
Sauté in olive oil, with wheels of sliced onion and chopped garlic until the onion is yellow.


Num tabuleiro de ir ao forno, colocam-se camadas alternadas de bacalhau, batatas, ovos e cebolada. Repetindo este processo até terminarem todos os ingredientes.
Put the casserole, with alternating layers of cod, potato, egg and onion, in the oven, sprinkled with grated parsley and some olives.


Leva-se o tabuleiro ao forno, polvilhado de salsa picada e algumas azeitonas.
Serve hot.
 
Depois de bem quente é só saborear.


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Revision as of 17:19, 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, having cut the cod in strips and removed skin and bones. Slice the peeled potatoes with the eggs.

Sauté in olive oil, with wheels of sliced onion and chopped garlic until the onion is yellow.

Put the casserole, with alternating layers of cod, potato, egg and onion, in the oven, sprinkled with grated parsley and some olives.

Serve hot.

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