Recipe of Bacalhau à Gomes de Sá

Ingredients

• 1 pound (450g) salted codfish
• 1.5 pounds (700g) waxy potatoes
• 2 large onions, thinly sliced
• 4 eggs
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup black olives
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Directions

1. 1

   Start by soaking the salted codfish in cold water for 24 hours, changing the water several times to remove excess salt. Then, shred the cod into small pieces.

2. 2

   Peel and slice the potatoes into thin rounds. Parboil them in salted water for about 5 minutes, just until they start to soften. Drain and set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the sliced onions and minced garlic. Sauté until the onions become translucent.

4. 4

   Preheat your oven to 350°F (175°C).

5. 5

   In an ovenproof dish, layer the ingredients: Start with a layer of potatoes, followed by the shredded codfish, sautéed onions and garlic, black olives, and chopped parsley. Repeat until all the ingredients are used, with a final layer of potatoes on top.

6. 6

   Whisk the eggs and pour them evenly over the top layer.

7. 7

   Bake in the preheated oven for about 30 minutes or until the top is golden and the eggs are set.

8. 8

   Serve hot, garnished with additional fresh parsley and black olives if desired. Enjoy your Bacalhau à Gomes de Sá!