Bacalhua A Gomes de Sa From Gil Otero and Laurinda Otero

 

Good Recipe for  Cazuelas

 

A traditional Portuguese codfish dish

 Recipe source: Gilbert J. Otero, and Laurinda Otero.

 Cooking technique:  Sauté/Baking

 Serving Size  : 8    Preparation Time: 60 minutes

 Categories    : Portuguese, Seafood.

 

Amount    Measure   Ingredient -- Preparation Method

------------  ------------  --------------------------------------------

1 1/2          lb           Salted Codfish. soaked in cold water         

3                lb           All-purpose Potatoes. peeled, sliced into quarters, boiled, baked.

4                c            Onion, sliced into thin rings

6-8            cloves    Garlic, minced

4                             Hard Boiled Eggs

½              c            virgin olive oil, to sauté

1               dozen    Black Portuguese olives to garnish

¼              tsp         Black Pepper

½              tsp         Parsley

 

 Method:

Rinse salted codfish thoroughly to remove excess salt.  Leave overnight in a glass or ceramic bowl covered with cold water.  Do not put it in aluminum.

 

Remove the codfish, rinse, and place in a large russe or petite marmite with water just covering the fish.  Bring to a boil, reduce heat, and allow to simmer for twenty minutes.  Allow to cool, rinse in cold water, and shred codfish with a fork. 

3.   Rinse potatoes, peel, and cut into quarters.  Place in a large russe with water and ½ tsp of salt.  Allow the potatoes to boil until they become tender when pierced with a fork.  You may add the eggs in the last five minutes of the boil or until hard-boiled.  Drain off water, remove eggs, allow to cool for five minutes, and smash potatoes lightly, allowing larger pieces to remain intact.  Peel shells off of eggs and set aside. 

4.   In a large sautoir, sauté the onions with enough olive oil to cover the base of the pan generously.  When the onions become translucent add garlic cloves that have been cut concasse.  Allow onions to become golden, mixing constantly to prevent garlic from caramelizing.  Remove from heat and set aside. 

When preparing the dish use a large stoneware casserole dish, toss potatoes and shredded codfish in a large bowl, add half of onion olive oil mixture, tossing lightly again, and place in stoneware.  Add the rest of the onion olive oil mixture over the top.  Slice the eggs into circular cuts and arrange over the top of the casserole.  Add any leftover olive oil and place in a 350 degree oven for 30 minutes uncovered. 

 

Remove and allow to cool for five minutes, garnishing with black olives and parsley.  Best served with a fresh watercress salad, peasant bread, and served with Vinho Verde.