Fish & SeafoodDifficulty: medium

Bacalhau à Gomes de Sá (Cod with Potato, Egg & Onion)

Name: Bacalhau à Gomes de Sá (Cod with Potato, Egg & Onion)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 600 g salt cod (desalted 24–36 h); 600 g potatoes, boiled in skin then sliced; 3 large onions, sliced in rings; 4 garlic cloves, sliced; 3 hard-boiled eggs, sliced; 200 ml olive oil; 20 black olives; Parsley, salt, pepper

Porto's iconic salt cod casserole: layers of cod, boiled potatoes, onions and hard eggs, baked in olive oil.

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Instructions

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1Poach the desalted cod in barely-simmering water for 5 minutes; drain, cool, and flake into large pieces, removing skin and bones.

2In a wide pan, soften the onion rings and garlic slowly in olive oil until meltingly soft and golden, 15 minutes — do not brown.

3In a clay dish, combine cod, potato slices and the onion-garlic with its oil.

4Bake at 180 °C for 20 minutes until the top edges turn golden.

5Scatter the egg slices and olives; bake 5 more minutes.

6Finish with chopped parsley and a thread of raw olive oil; serve just warm, never hot.