Portuguese cod casserole (bacalhau à Gomes de Sá): Difference between revisions
imported>Ro Thorpe (we had it tonight, very delicious: will now get recipe from Portwiki) |
imported>Ro Thorpe No edit summary |
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==Origin of the name== | ==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. | 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. | ||
<div style="float: center; margin-top: 1em; clear: right; padding: .5em; margin-left: .5em; background-color: #ffffff; border: 1px solid gray; width: 570px"> | <div style="float: center; margin-top: 1em; clear: right; padding: .5em; margin-left: .5em; background-color: #ffffff; border: 1px solid gray; width: 570px"> | ||
'''Ingredientes:''' | '''Ingredientes:''' | ||
9 | 9 pieces of dried cod; | ||
3 kg | 3 kg peeled potatoes; | ||
2 dentes de [[alho]]; | 2 dentes de [[alho]]; | ||
5 ovos; | 5 ovos; | ||
Revision as of 16:52, 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.
Ingredientes: 9 pieces of dried cod; 3 kg peeled potatoes; 2 dentes de alho; 5 ovos; azeite q.b.; salsa para polvilhar e azeitonas pretas a gosto
Preparação:
Cozer em água abundante o bacalhau, as batatas e os ovos. Depois de cozido, desfia-se o bacalhau em lascas, dispensando pele e espinhas. Cortam-se as batatas às rodelas, juntamente com os ovos depois de descascados.
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.