This bacalhau à Gomes de Sá recipe is slightly easy and best takes an hour when you pre-soak the salt cod.
Get started by means of boiling the peeled potato slices, bay leaf, white peppercorns and garlic in a pot till the potato slices are simply gentle within the heart. You don’t need them to be tender. On the identical time, preheat your oven to 450°f / 230°c.
Subsequent, transfer the salt cod, bay leaf, white peppercorns and garlic clove to a small pot and prepare dinner for 4 to 5 mins in water just below boiling. Don’t let the water boil. You’re necessarily poaching the fish.
Professional Tip
After a pair assessments, we’ve discovered that the salt cod is absolute best if it’s simply cooked for a couple of mins at reasonable, fairly under boiling temperature. If it’s overcooked, bacalhau can turn into difficult and sour.
As soon as the fish is cooked, take away it from the warmth and separate the beef from the bones and pores and skin. (You’ll discard the bones and pores and skin.) Watch out to not over-mix the salt cod because the purpose right here is huge flakes.
Get started cooking the onions within the olive oil with a pinch of salt and pepper, stirring incessantly. It will have to take about 35 to 45 mins to prepare dinner the onions over a reasonably low hearth till they’re simply golden, gentle and fairly caramelized.
Upload the garlic within the ultimate 3 mins of cooking and prepare dinner it till aromatic. You don’t need the garlic to get too brown and burn.
Construct the casserole degree by means of degree. Get started by means of layering part of the onions, adopted by means of the potatoes, salt cod and, in any case, the opposite part of the onions.
Cook dinner the casserole within the oven for approximately 10 mins or till the highest of the dish simply begins to brown.
Take away the casserole from the oven. Best with eggs and black olives in an inventive trend.
Serve and revel in!
