Casserole of Salt Cod, Potatoes and Onion- Bacalhau a Gomes de Sa-The Food of Portugal

By amaliana

First Made- August 2013-Note to Self-perhaps buy pre-diced potatoes
Gomes de Sa was a restaurateur in Porto and this splendid casserole is attributed to him. It is considered by many to be Portugal's finest bacalhau recipe and I would agree because the flavor of the salt cod does not predomiante. Most of the pousadas in the north of Portugal serve delicious versions of the dish, as does the Pousada do Castelo at Obidos much closer to Lisbon. Order it whenever you see it on the menu.

Ingredients

• 1 pound dried salt cod
• 6 cups boiling water
• 1 tablespoon unsalted butter
• 3 tablespoons olive oil
• 1 large Spanish onion, peeled and sliced thin
• 2 pounds California long white or new potatoes, oiled until tender, then peeled and sliced thin
• 1/3 cup minced parsley
• 1/4 teaspoon freshly ground black pepper
• Garnish
• 1 large hard-cooked egg, shelled and cut in thin wedges
• 12 medium unpitted oil-cured black olives

Preparation

Step 1

Soak the salt cod in the refrigerator 24 hours in several changes of cold water. (Keep the bowl covered so that the whole refrigerator doesn't smell of fish.) Drain the cod, rinse, and drain well again. Place in a large heavy saucepan, pour in the boiling water, set over moderate heat, cover and simmer 10 to 12 minutes- just until the cod flakes at the touch of a fork. Drain and rinse well, then flake the cod, removing any bits of skin or bone.

Preheat the oven to 350 F. In a large heavy skillet set over moderate heat, warm the butter and 1 tablespoon of the oil for about 1 minute. Add the onion, separating the slices into rings, and stir-fry 8 to 10 minutes until limp and golden; do not brown. Remove the onions from the skillet and set aside. Add the remaining 2 tablespoons of oil to the skillet, dump in the potatoes, and stir-fry about 5 minutes until golden. Layer half the potatoes in a well-buttered 2-quart shallow casserole or au gratin pan and sprinkle with a little of the minced parsley and pepper. Add one third of the onion, half the cod, and another scattering of parsley and pepper. Repeat the layering, ending with onion rings on top. Sprinkle with the remaining pepper and all but a tablespoon or so of the parsley.

Bake the casserole uncovered for 35 to 40 minutes until hissing hot and touched with brown. Garnish with wedges of hard-cooked eggs and the olives, placed artfully on top of the casserole, plus a final light scattering of minced parsley.