Bacalhau à Gomes de Sá
A Portuguese salt cod casserole layered with potatoes, olives, and hard-boiled eggs, finished with crispy onions. Authentic, hearty, and ready in under 30 minutes with quality salt cod.
- Total time
- 28 min
- Servings
- 4
- Calories
- 425
- Protein
- 38g
Ingredients
- 1 lb salt cod (desalted and flaked)
- 1.5 lb potatoes, peeled
- 2 large yellow onions
- ¾ cup black olives, pitted
- 3 whole eggs, hard-boiled
- 4 tbsp olive oil
Instructions
- 1
Fill a medium pot with water, place it on high heat, and wait until large bubbles roll steadily across the bottom and surface, about 8 minutes.
- 2
While water heats, cut potatoes lengthwise in half, then cut each half into 1/4-inch-thick slices by laying the flat side down and slicing perpendicular to the cutting board.
- 3
Once water boils, carefully place potato slices into the pot and stir once with a wooden spoon, then simmer until a fork slides through each slice with no resistance, about 12 minutes.
- 4
Slice onions lengthwise from root to tip into 1/4-inch-thick slabs, then separate the layers by hand so they fall apart into strips.
- 5
Place a 12-inch cast iron skillet over medium-high heat and pour in 2 tablespoons of olive oil, then wait until it shimmers and slides quickly when tilted, about 90 seconds.
- 6
Add onion strips to hot oil and stir once every 30 seconds until they turn deep golden brown and smell caramelized, about 8 minutes total.
- 7
Transfer caramelized onions to a small bowl and set aside, leaving oil and any stuck-on brown bits in the skillet.
- 8
Drain potatoes in a colander, shaking gently to remove excess water, then return skillet to medium heat and drizzle with remaining 2 tablespoons olive oil.
- 9
Spread drained potatoes evenly across the bottom of the skillet, pressing gently with a spoon so they lay flat in one layer.
- 10
Scatter flaked salt cod evenly over potatoes, then scatter black olives across the top in a single layer.
- 11
Peel hard-boiled eggs, slice them lengthwise in half, then place all halves cut-side-up on top of the olives, spacing them evenly.
- 12
Top with reserved caramelized onions, spreading them in an even layer across the entire surface of the eggs and olives.
- 13
Remove from heat, cover the skillet loosely with aluminum foil, and let rest for 2 minutes so flavors meld slightly.
- 14
Remove foil carefully and slide the casserole onto a serving platter or divide onto four plates while still warm.
Tools you’ll need
- medium pot
- colander
- 12-inch cast iron skillet
- wooden spoon
- fork
- chef's knife
- small bowl
- aluminum foil
- serving platter or four dinner plates
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