Focus on food: May 15, 2010

Bachalhau ‘a Gomes de Sa

Ingredients:
1 ½ lb. bacalhau, prepared
6 medium white potatoes
4 medium onions
¾ c. olive oil, preferably Portuguese
1 small clove garlic, minced
20 black olives, (or Kalamata)
6 hard boiled eggs, shelled and sliced
¼ c. chopped parsley

Directions:
1. Prepare the codfish by soaking for 24-48 hours in cold water. Change water 3-4 times per day. Drain water and place cod in a saucepan. Cover with water and bring to a boil. Taste the water and if very salty, drain the water and cover with more cold water. Bring to a boil and boil for 20 minutes. Drain. Remove any remaining skin or bones and separate the fish into coarse flakes.

2. Cook, peel, and slice the potatoes into ¼ inch slices.

3. Peel and finely slice the onions. In a heavy skillet, pour ½ c. of olive oil and the onions. Cook for 5 minutes, add garlic and cook for 5 minutes more.

4. Brush the bottom and sides of an ovenproof casserole with oil. Assemble the casserole by spreading half the cooked potatoes on the bottom, then spread half the bacahau on top. Repeat with the second half of each ingredient until all ingredients have been used. Drizzle the remaining ¼ cup of olive oil over top and bake in a 350 degree oven for 30-40 minutes or until lightly browned on top. Garnish with olives, sliced eggs, and chopped parsley.

Serve with freshly ground pepper.