Bacalhau à Gomes de Sá
1 lb Bacalao (Salted Cod Fish) boneless.
— Soak refrigerated in several changes of cold water, 12 hours minimum to remove salt.
— Poach in water until tender (approx. 15 minutes.)
2 medium+ Onions quarter sliced thin
— Browned in Olive Oil and/or Butter.
4 large Potatoes boiled.
— Combine in large pan over low heat with Olive Oil, breaking up Bacalao and Potatoes into random bite sized pieces.
— Garnish with Black Olives and chopped Parsley.
4 hard boiled Eggs.
— Top with slices/wedges/chopped of hard boiled Eggs. Recommend chopped.— Drizzle of Olive Oil before serving.
Use your best Olive Oil for finishing. Here's our latest find from the Portuguese store Caseiro E Bom in the Ironbound, Newark, New Jersey. ($7.99 750ml is a great price for this excellent Olive Oil. The producer offers other qualities also.)
And, speaking of Olive Oil, here is our basic go-to, from Lebanon.