Salt Cod and Potato Casserole (Bacalhau à Gomes de Sá)

• 2 lb (900 g) salt cod
• 1 cup olive oil
• 4 medium-sized onions
• 1 tsp garlic, finely-chopped
• 6 medium-sized potatoes
• 20 pitted black olives
• 6 hard-boiled eggs, sliced
• 2 tbsp parsley, finely chopped

Ingredients for 14 servings (3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Starting the day before, soak the salt cod, refrigerated, in a container of water for 16–24 hours, changing the water 3–4 times.

2. 2

   Drain and rinse the cod. Place in a saucepan and fill with water to cover the fish by 1 inch (2.5 cm). Bring to a boil and then simmer for about 20 minutes until the fish flakes easily when tested with a fork. Drain thoroughly and flake the fish coarsely, removing any skin or bones with a paring knife. Set aside.

   Stovetop
3. 3

   Boil the potatoes in their skins until easily pierced with a fork or skewer but not soft. Drain, cool and peel. Slice into ¼-inch (6 mm) slices. Set aside.

   Stovetop
4. 4

   In a heavy frying-pan, heat a ½ cup of olive oil over medium high heat for two minutes. Add the sliced onion and sauté for about 6–7 minutes until the onions are translucent and slightly brown. Stir in the garlic and remove from the heat.

   Stovetop
5. 5

   To assemble, lay half the potatoes in the bottom of a casserole. Cover them with half the cod and then half the onion. Repeat with the rest and drizzle the rest of the olive oil over the top.

6. 6

   Bake for about 20 minutes in a 400°F/200°C oven until the top is lightly browned.

   Oven
7. 7

   Garnish with olives and hard-boiled egg slices. Sprinkle with parsley.

8. 8

   Serve from the casserole with a cruet of olive oil and port vinegar on the side.