Bacalhau à Gomes de Sá Cod and Potato Casserole
Ingredients
- 600 g salted cod (bacalhau, soaked for 24–48 hours, changing water several times)
- 600 g waxy potatoes (peeled and sliced into 0.5 cm rounds)
- 3 medium onions (thinly sliced)
- 3 garlic cloves (finely chopped)
- 100 ml extra virgin olive oil
- 2 boiled eggs (sliced)
- 80 g black olives (preferably Portuguese varieties like Galega)
- 1 bay leaf
- Salt (to taste (use sparingly as cod retains some salt))
- Freshly ground black pepper (to taste)
- Fresh parsley (chopped (for garnish))
Instructions
Bacalhau à Gomes de Sá (Cod and Potato Casserole) serves 4 original recipe by delishglobe.com.
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