cod fish Gomes de Sa style
This is one of my favourite ways to make cod. It was a dish who's inventor was a cod merchant from the beautiful city of Oporto.
Since its creation it has become a traditional dish to many Portuguese family tables, especially for the Christmas eve dinner table, being a country wich is predominantly catholic, most in Portugal abstain from serving meat for Christmas eve dinner. So the tradition in most regions of Portugal is to eat cod.
In light of the season I thought I would share this recipe.
Merry Christmas to everyone!
Bacalhau à Gomes de Sá
For 4 people
500 g cod
500 g of potatoes
1.5 dl of olive oil
1 clove of garlic
2 eggs cooked
5 dl milk
Salt and pepper
Soaking up the cod, place in a saucepan and scald with boiling water. Stopper and drowns out the flask with a blanket for 20 minutes.
After running down the cod, withdraw it and breaks the bones into splinters.
They set these in a deep container, cover with hot milk and allow themselves to get an infusion 1.30 ha 3.00 hours.
Meanwhile, cut up onions and sliced garlic clove and lead to brown lightly with olive oil.
Join potatoes, which are baked with skin, if pelaram and cut into slices. Board is also drained cod.
Stir everything slightly, but without a cook.
Season with salt and pepper.
Pour immediately into a tray of clay and it takes a hot oven for about 10 minutes.
Serve the dish it was baked, sprinkled with chopped parsley and garnished with slices of boiled egg and olives.