RECIPE
Here’s my favorite recipe. My mom made it every Friday during lent.
Bacalhau à Gomes Sá
*Named after Mr. Gomes Sá, the son of a XIX century cod merchant.
1 lb of salted cod
3 large potatoes
2 tbs olive oil
1 large onion, thinly sliced
1 dozen black olives
2 boiled eggs, chopped in very small bits
Chopped parsley
Preparation
Rinse salted cod and place in a large bowl with cold water. Store in the fridge for 24 hours, changing water 3 to 4 times during this period.
Boil a large pot of water, add the cod, cover and turn off the heat. Let it stand for 10 to 15 minutes. Take out the cod and set aside. Leave the water in the pot and add the potatoes cut in half. Cook for about 20 minutes or until barely tender. Take out, dice and set aside.
By now, the cod will have cooled. Spread open a clean kitchen towel and place the cod in the center, wrap it and squeeze out water. Roll the bundle back and forth break apart the cod into feathery flakes. Set aside.
Pour the olive oil into a large pan. Add the onion and cook until translucent. You can also caramelize it by reducing the heat for about 40 minutes if you prefer. I do. Add the garlic and cook for a a couple of minutes until you can smell it ( don’t let it burn). Add the cod and mix well and follow with the diced potatoes. Add some chopped parsley and more olive oil to make sure its all coated well. Season to taste. Pour mixture into a tray, garnish with black olives, sprinkle with chopped egg and more fresh parsley.
Bom apetite!
