Bacalhau à Gomes de Sá

Ingredients

• 400 g dried, salted cod (bacalhau), before soaking and removing skin and bones
• Cold water for soaking
• 300 g potatoes, peeled weight
• 3 large onions, thinly sliced into rings
• 3 garlic cloves, crushed
• Equal quantities of milk and water, enough to cover the fish
• A generous amount of olive oil for cooking, plus good-quality olive oil to finish
• 3 eggs
• 10 black olives
• A few sprigs of flat-leaf parsley, finely chopped
• Freshly ground black pepper

Before you start: soak the bacalhau

Follow the supplier’s instructions for desalting. If none are provided, allow approximately 24–48 hours, with longer soaking for particularly thick pieces if needed.

Keep the fish submerged in plenty of cold water in the refrigerator and change the water regularly.

1. Prepare the potatoes and eggs

Steam or boil the potatoes in their skins until tender but still firm enough to hold their shape. Allow them to cool slightly, then peel and cut into cubes.

Hard-boil the eggs, cool and peel them. Set aside for the finishing touches.

2. Cook the fish

Drain the soaked bacalhau and place it in a saucepan. Cover with a mixture of half milk and half water.

Bring just to the boil, then reduce the heat and simmer gently until the fish is cooked and separates easily into flakes.

Lift it out with a slotted spoon and let it cool enough to handle. Remove the skin and bones, then separate the flesh into substantial flakes.

Strain and reserve the cooking liquid.

3. Let the fish rest

Place the fish flakes in a small, deep bowl and cover with the strained cooking liquid. Let them rest for at least 1 hour.

Plan this step shortly before assembling the dish. If preparing further ahead, cool promptly and refrigerate.

4. Soften the onions and garlic

Preheat the oven to 175°C, conventional heat.

Heat a generous amount of olive oil in a pan. Add the onions and garlic and cook gently over low heat until the onions are very soft.

They do not need to turn golden yet; the exposed onions may take on a little colour in the oven. Keep the heat low so the garlic does not burn and become bitter.

Cover the pan with a lid, or loosely with aluminium foil, to help the onions soften without drying out. Remove the cover once they begin to soften and continue cooking until tender.

5. Assemble the dish

Gently fold the potato cubes into the softened onions. Add the fish flakes and enough of their cooking liquid to keep the mixture moist, without making it soupy. Reserve the remaining liquid.

Season generously with freshly ground black pepper. Additional salt is usually unnecessary, as the bacalhau may still provide enough. Taste before adding any.

Transfer to a small ovenproof dish, taking care to keep the potatoes and fish flakes intact.

6. Bake

Bake for approximately 20 minutes, until the dish is hot throughout and lightly golden on top.

Keep an eye on the moisture: if the dish starts to dry out, add a little more reserved cooking liquid. The milk gives everything a softer, creamier finish.

7. Finish and serve

Cut the eggs into quarters and arrange them over the dish. Add the black olives and chopped parsley.

Finish with a generous drizzle of good-quality olive oil and serve immediately.