Bacalhau à Gomes de Sá (Portuguese Cod and Potato Bake)

Ingredients

• •600 g salt cod, soaked and flaked
• •800 g potatoes, sliced
• •2 large onions, sliced
• •4 eggs, hard-boiled and sliced
• •80 g black olives
• •3 tbsp parsley, chopped
• •80 ml olive oil

Directions

1. 1Soak the salt cod in cold water in the fridge for twenty-four hours, changing the water three times.
2. 2Drain it, then flake the flesh into large pieces, discarding skin and bones.
3. 3Boil the sliced potatoes ten minutes until just tender and drain carefully.
4. 4Cook the onions in most of the olive oil for fifteen minutes until soft and sweet.
5. 5Layer potatoes, cod and onions in a dish, seasoning as you go, and pour the remaining oil over.
6. 6Bake at 190C for twenty-five minutes, then top with sliced egg, olives and parsley.

💡 Change the soaking water three times and taste a flake before you start. Undersoaked cod makes the whole bake inedibly salty.

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