Bacalhau Gomes De Sa Cod Recipe

Bacalhau a Gomes de Sá (Salt Cod Fish) Olivia's Cuisine

WebApr 19, 2019 · Drain and reserve. Preheat oven to 400 degrees F. Assemble the dish. Liberally grease a 3-qt ovenproof casserole dish with …

Rating: 4.6/5(25)
1. Soak the salted cod for 48 hours. Rinse it well under running water and place it in a bowl. Cover the cod fish with cold water and cover the bowl with plastic wrap. Refrigerate and change the water 4 times a day, until the cod is sufficiently desalted. Flake the cod into big chunks, removing any bones, and reserve.
2. Parboil the potatoes. Place the potatoes in a large pot and cover with salted water. Bring to a boil, reduce heat to medium-low and simmer for about 5 minutes. The potatoes should still be firm and your fork should meet resistance, as they will finish cooking in the oven. Drain and reserve.
3. Preheat oven to 400 degrees F.
4. Assemble the dish. Liberally grease a 3-qt ovenproof casserole dish with olive oil. Add 1/3 of the sliced onions, then layer half of the potatoes, half of the cod fish and another generous layer of olive oil. Repeat, finishing with a layer of onions and a good pour of olive oil. Cover with foil.

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Bacalhau à Gomes de Sá Traditional Portuguese …

WebJun 6, 2015 · Bring milk to a boil then turn off the heat. Infuse cod pieces in hot milk for about 1 to 2 hours. Peel potatoes and cook them in boiling …

Rating: 5/5(3)
1. Soak the cod in water for 24 to 36 hours and change the water every 8 hours.
2. After cod is desalted, remove bones from cod and shred it in small pieces.
3. Bring milk to a boil then turn off the heat. Infuse cod pieces in hot milk for about 1 to 2 hours.
4. Peel potatoes and cook them in boiling water for 25 minutes.

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Bacalhau a Gomes de Sa Leite's Culinaria

WebSep 27, 2020 · Drizzle a good glug of the oil (maybe 3 to 4 tablespoons) in a large skillet and set over medium-high heat. When the oil shimmers, add …

1. Position a rack in the middle of the oven and crank the heat to 350°F (176°C).
2. Drizzle a good glug of the oil (maybe 3 to 4 tablespoons) in a large skillet and set over medium-high heat. When the oil shimmers, add the onion slices and bay leaves. Cook, covered, stirring occasionally, until the onions are golden and soft, 20 to 25 minutes. Add the garlic and cook 1 minute more. Slide off the heat and let cool slightly.
3. Meanwhile, liberally coat a 2-quart casserole dish with olive oil. Sprinkle the bottom with salt and pepper.
4. Line the bottom with some of the potato slices, overlapping them in concentric circles, creating a flower pattern.

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Bacalhau à Gomes de Sá Recipe Russ Crandall Food …

WebOct 2, 2015 · Directions. Prep the salted cod. Rinse in cold water and place in a bowl; fill the bowl with water and place in the refrigerator. Soak the …

1. Prep the salted cod. Rinse in cold water and place in a bowl; fill the bowl with water and place in the refrigerator. Soak the cod for at least 16 but up to 48 hours, switching out the water twice.
2. emove the cod and place in a stockpot; cover with water and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, then drain and set aside to cool, about 20 minutes. At the same time, place the potatoes in a separate pot and cover with water; bring to a boil, reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and set aside to cool, about 20 minutes.
3. As the cod and potatoes cook and cool, caramelize the onion. Warm the oil in a skillet over medium-low heat, then add the onion and a pinch of salt. Sauté the onion until caramelized, reducing heat as needed to prevent burning, about 40 minutes, stirring every few minutes.
4. Once the cod and potatoes have cooled, shred the cod with a fork and slice the potatoes into 1/4-inch slices. Gently toss the potatoes with the melted butter, salt and pepper.

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