Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Sunday, April 15, 2012

Bacalhau a Gomes de Sa - Portuguese Salt Cod

Growing up in Brasil with a family that was half Italian and half Portuguese, you just know we ate really well. My mom never enjoyed cooking like i do, but when she cooked, it was always amazing. The one thing that we ate on Either Good Friday or Easter and a lot of times on Christmas Day or New Year's Eve was Salted Cod, and Mom made it so well. So to keep the tradition, i decided that this Easter i would make the dish she always made for us and i always truly enjoyed.
I soaked the salted cod for 3 days, being the first 2 with water, which i changed every 12 hours and the last night, i soaked it in milk. The water removed all the salt and the milk made the fish tastier and plump.
And please don't get scared by the amount of olive oil... it gives this dish all the flavor and you don't need to eat all the olive oil. If you have good portuguese olive oil around, please use that, or just a good quality extra virgin olive oil will do it.

Printable Recipe - click here
1 lb salt cod, deboned and skinned( i buy it that way)
1 cup milk for soaking( read instructions above)
5 red potatoes, peeled and sliced
1 green pepper, seeded and thinly sliced
1 large onion, thinly sliced
2 leeks, white and light green parts only, thinly sliced, discard the tops
3 dozen black black and green olives, pitted
8 cloves roasted garlic ( bake garlic cloves in foil with olive oil, salt and pepper at 400F for 20 minutes)
3 roma tomatoes, sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
3 hard boiled eggs, sliced to decorate
3/4 cup extra virgin olive oil
Salted Cod

Soaking in water

After a quick boil in milk

Preheat oven to 350.
Place sliced potatoes in a pot filled with salted water and bring to a boil. Cook for 5 minutes. Drain potatoes immediately and set aside.
Place cod and soaking milk in a pot and bring to a quick boil. Drain and set aside.
In a large pyrex, lay half the potatoes, peppers, onions, leeks, olives, roasted garlic and chunks of cod fish, sprinkle with half the salt, pepper and herbs. Pour half the olive oil all over it. Lay down another layer of all the above ingredients and top it with salt, pepper, herbs and olive oil all over it. Place tomatoes on top, cover with foil and bake for 45 minutes. Serve topped with hard boiled egg slices and white rice.