Bacalhau à Gomes de Sá (Salt Cod, Potato and Olive Bake)
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Ingredients
- 400 g salt cod fillet (soaked overnight)
- 500 g baking potatoes, peeled and thinly sliced
- 2 onion, finely sliced
- 3 garlic cloves
- 3 large eggs, hard-boiled and peeled
- 50 g black olives, pitted
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 37.4 g
- Carbohydrate
- 27 g
- of which sugars
- 5.8 g
- Fat
- 21.1 g
- of which saturates
- 3.9 g
- Fibre
- 4.4 g
- Salt
- 3.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Drain the soaked salt cod, pat dry, poach for 8 minutes until it flakes easily, then flake, discarding any skin and bone.
- 2
Cook the potato slices in salted boiling water for 7 minutes until just tender, then drain.
- 3
Heat half the olive oil in a pan and soften the onion and garlic for 8 minutes.
- 4
Layer the potatoes, salt cod and onion in a baking dish, drizzle with the remaining olive oil and bake for 20 minutes.
- 5
Quarter the hard-boiled eggs and arrange over the top with the olives, then bake for a final 5 minutes before serving.
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