BACALHAU à GOMES DE Sá /COD & POTATO CAPE VERD
I had this while on holiday on the island of Sal, of the Cape Verde islands in October 2007. As an ex-Portuguese colony the Portuguese influences are strong. We found this recipe so delicious I had it several times while I was in Cape verde and enjoyed several attempts at making it at home as soon as we got back. This tastes pretty close to the original. If you can possibly use dried salt cod, then please do, the flavour is definitely superior to average ordinary white fish. As usual with salt cod, no additional salt is needed in the recipe, it will be salty enough. For instructions on how to deal with your dried salt cod, I recommend this recipe by Julesong: Recipe #242753. My recipe time assumes that you have soaked and cooked your salt cod already and that you've taken out the bones, so it's flaked and ready to go. I usually hard boil the eggs in the same water with the potatoes and remove them with a slotted spoon once I figure that they have had enough time to have hard boiled. Saves using an extra pot! This can be made a day in advance but more time than stated would be needed in the oven to heat it though.
Provided by kiwidutch
Categories Portuguese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven at 400°F (200°C).
- Hard boil your eggs in the potato water.
- Cover the peeled potatoes in water and boil until they are just cooked though, then drain the water and cut them into thin slices and then cut them further into approximately 1 inch x 1 inch ( 2.5 cm x 2.5 cm) bits. It doesn't have to be really precise, just so that the potato slices are in small bits roughly all the same size.
- Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.
- Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
- Mix, but don't mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then add the nutmeg and pepper and parsley. If the mixture is too dry, a very small amount of water can be added to make it only just stick together.
- Spoon the mix into a baking dish and lay out the decorative egg rounds on the top. Cover with foil and bake for 20 minutes until it is completely warmed though.
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Zakhele Mhlanga
[email protected]I love this dish! It's so easy to make and it's always a crowd-pleaser. I usually serve it with rice and a side of vegetables.
Aghajaan Aghajaan
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The codfish is always cooked perfectly and the sauce is creamy and flavorful.
Nethmi Premathilaka
[email protected]I'm always looking for new ways to cook codfish, and this recipe is a great one. It's easy to make and the results are delicious.
Arobi Akter
[email protected]This is one of my favorite recipes. It's so simple, yet so flavorful. I love the combination of the codfish, potatoes, and onions.
Joe watts
[email protected]I've made this recipe several times, and it's always a success. It's a great way to get your kids to eat fish.
Codey
[email protected]This dish is perfect for a special occasion dinner. It's elegant and delicious, and it's sure to impress your guests.
joy chinyere
[email protected]I love the versatility of this dish. You can add or remove ingredients to suit your own taste. I like to add a little bit of chopped cilantro for extra flavor.
Tri Lagutap
[email protected]I'm not a great cook, but this recipe was easy to follow and turned out great. I'm definitely going to make it again.
Nazim ff
[email protected]I'm Portuguese, and I can say that this recipe is authentic and delicious. It's just like my grandmother used to make it.
Samar Sara
[email protected]This recipe is a great way to use up leftover codfish. I had some leftover from a fish fry, and I wasn't sure what to do with it. I'm so glad I found this recipe because it was the perfect way to use it up.
Chris Kibwana
[email protected]I made this dish for my family last weekend, and they all raved about it. Even my picky kids loved it! The leftovers were even better the next day.
Nishit Shik
[email protected]5 stars! This recipe is a must-try for any seafood lover. The codfish was flaky and tender, and the sauce was creamy and flavorful. I served it over rice, and it was absolutely delicious.
DOROTHY SANYU
[email protected]Bacalhau Gomes de Sá is my go-to dish when I want to impress guests. It's always a crowd-pleaser, and it's so easy to make. I love that I can prep it ahead of time, which makes it perfect for busy weeknights.
MNan Jani
[email protected]I'm not a huge fan of codfish, but this dish changed my mind. The cod was cooked beautifully, and the sauce was incredibly flavorful. I especially loved the addition of the hard-boiled eggs, which added a nice touch of richness.
Arun Sah
[email protected]Just finished cooking Bacalhau Gomes de Sá for dinner and it was a hit! The combination of flavors and textures was spot-on, with the saltiness of the codfish perfectly complementing the creaminess of the potatoes and the smokiness of the bell pepper