Authentic Bacalhau a Gomes De Sa Recipe (Salt cod casserole)

codfish

🥗Healthier: pollock

💰Cheaper: canned tuna

Pollock is lower in calories and canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and vegetable oil is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine offers flavor without alcohol, and grape juice is more economical.

Soak the bacalhau in water for about 24 hours.

Tear the bacalhau into half inch to inch pieces using a fork.

Peel and slice the potatoes about 1/4 to 1/8 inch thick.

Slice the onions into 1/4 inch slices.

Infuse the bacalhau in 2 cups of milk by bringing it to a boil.

Add the sliced potatoes to the boiling milk and then turn down to a simmer.

Simmer the potatoes until they are tender, about 30 minutes.

In a hot pan, add extra virgin olive oil and sauté the onions until golden.

Once the onions are golden, add the garlic and sauté for an additional 3 to 5 minutes.

Peel the hard-boiled eggs.

Drain the milk from the bacalhau and potato mixture once the potatoes are tender.

Taste the potato mixture for salt; do not add salt if it is already salty.

Season the sautéed onions if the potato mixture is underseasoned.

Preheat the oven to 375°F.

Plate the casserole by adding half of the olives inside and reserving half for garnish.

Garnish the top with nicer pieces of sliced eggs and mix the chopped pieces into the casserole.

Add fresh ground black pepper and about 1/4 cup of extra virgin olive oil to the casserole.

Bake the casserole for about 30 minutes to incorporate the flavors.

Clean the edges of the casserole dish before placing it in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens