Portuguese Cod and Potatoes. Bacalhau a Gomes de Sá recipe

bacalhau

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod is lower in sodium, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often lower in sodium, while canned olives are economical.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu is a plant-based alternative, and egg substitute can be less expensive.

Soak bacalhau in water for 24 hours, changing the water several times to remove excess salt.

Boil potatoes in salted water until tender, then peel and slice them.

Sauté onions and garlic in olive oil over medium heat until soft and translucent, about 5-7 minutes.

Layer sliced potatoes, sautéed onions, and bacalhau in a baking dish, alternating layers.

Pour milk over the layered ingredients, ensuring even coverage.

Sprinkle with pepper and paprika to taste, then add bay leaves for flavor.

Bake in a preheated oven at 180°C (350°F) for 30-40 minutes until heated through.

Remove from oven and let cool slightly before serving.

Garnish with sliced hard-boiled eggs, black olives, and chopped parsley.

Drizzle with lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens