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.
Completion ...
Completion ...
— 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.
