Bacalhau à Gomes de Sá

🛒 Ingredients

• Salted Cod (Bacalhau) 600 g · 630 kcal
• Potatoes 800 g · 616 kcal
• Onions 300 g · 120 kcal
• Garlic 20 g · 30 kcal
• Olive Oil 138 g · 1220 kcal
• Black Olives 100 g · 115 kcal
• Hard-boiled Eggs 100 g · 155 kcal
• Fresh Parsley 30 g · 11 kcal

👨‍🍳 Instructions

1. Begin by desalting the cod in cold water for 24-48 hours, changing the water several times. Then, poach the cod until tender, drain, remove any skin and bones, and flake it into pieces.
2. Boil the potatoes in their skins until cooked but still firm, then peel and slice them into thick rounds. Separately, boil the eggs until hard, cool, peel, and slice into wedges.
3. In a large oven-safe dish or casserole, sauté the sliced onions in generous olive oil until very soft and translucent, almost caramelized. Add the minced garlic and a bay leaf, cooking for another minute until fragrant.
4. Gently fold the flaked cod and sliced potatoes into the onion and garlic mixture. Add most of the black olives and a generous amount of chopped fresh parsley, mixing carefully to combine without breaking the cod too much.
5. Transfer the mixture to a large baking dish, drizzle with a final generous amount of olive oil, and bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, until heated through and lightly golden on top.
6. Garnish with the sliced hard-boiled eggs, the remaining black olives, and fresh parsley before serving. Serve hot, directly from the baking dish.