"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Salt Cod Gomes de Sa-Style Recipe

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This recipe for Salt Cod Gomes de Sa-Style, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Olson
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound thick salt cod pieces, soaked in several changes of cold water, 24 - 36 hours, refrigerated
1 1/2 to 2 quarts water
1 quart hot milk
3 large or 4 medium boiling potatoes, scrubbed, skins intact (about 1 1/2 pounds)
1/2 cup olive oil
2 large onions, peeled and thinly sliced
3 cloves garlic, finely chopped
1/4 cup finely chopped parsley
3 hard boiled eggs, shelled
1 teaspoon coarse salt or to taste

Directions:
Directions:
Pour the water into a 4 quart pot and bring to a boil. Turn off the heat. Remove the fish from the soaking water, rinse, and add to the boiling water, making sure the fish is completely covered. Cover the pot and let the fish poach 15 to 20 minutes,until the fish is opaque and almost starts to flake. Remove the fish to a bowl and break it into medium size pieces, discarding any bones or skin. Pour the hot milk over the fish and let stand for 30 minutes. Meanwhile, boil the potatoes in their skins until they are tender. Cook, peel and slice the potatoes 1/2 inch thick. Preheat the oven to 350. Heat 2 tablespoons of the oil in a large frying pan. Add and saute the onions over medium high heat until golden, about 10-15 minutes. Add the remaining oil and garlic. Heat through. Drain the milk from the cod and arrange the cod in a 9x13 inch baking dish, alternating layers with the potatoes and onion sauce, ending with the sauce. Season with salt only if needed. Bake in a preheated oven for about 20 minutes. Rinse any residue of shell from the eggs and slice into rounds. Garnish the top of the cooked casserole with a row of egg slices in the middle, a sprinkling of parsley and black olives along with edges. Serve with a green salad.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe was created by Gomes de Sa, of Oporto's famous Restaurante Lisbonense. This is one of Tammy's favorites and she knows the author of the recipe book personally.

 

 

 

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