Portuguese cod casserole (bacalhau à Gomes de Sá)
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Portuguese cod casserole (bacalhau à Gomes de Sá) is a dish made primarily from dried cod, potatoes, and onions. It is a specialty of the city of Porto, but is nowadays popular throughout the whole of Portugal and is considered one the country's greatest bacalhau recipes. Bacalhau can mean either cod in general or, more usually, dried cod.
Origin of the name
Gomes de Sá was the son of a rich 19th-century merchant in Porto who apparently dealt in cod. The family fortune dwindled and the son found a job at the famous 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.