Salt Cod and Potato Casserole (Bacalhau à Gomes de Sá)
Bacalhau à Gomes de Sá is a Portuguese casserole of salt cod, sliced potatoes and slowly sautéed onions, said to have been created in the 19th century at the Restaurante Lisbonense in Porto. The cod is soaked for a full day, then flaked and layered with the potatoes, so every forkful is tender and gently salty. Olives, egg and parsley finish it, and a splash of port vinegar at the table cuts through the olive oil.
Instructions
Start the day before. Soak the salt cod in a container of water in the refrigerator for 16 to 24 hours, changing the water 3 to 4 times.
Drain and rinse the cod, then put it in a saucepan with enough water to cover it by 1 inch (2.5 cm). Bring to a boil, then simmer for about 20 minutes, until the fish flakes easily with a fork.
Drain the cod well and flake it coarsely, using a paring knife to remove any skin and bones. Set it aside.
Boil the potatoes in their skins until a fork or skewer pierces them easily but they are not soft. Drain and cool them, peel, and cut into ¼-inch (6 mm) slices.
Heat ½ cup of the olive oil in a heavy frying pan over medium-high heat for two minutes. Add the sliced onions and sauté for 6 to 7 minutes, until translucent and slightly brown. Stir in the garlic and take the pan off the heat.
Layer half the potatoes in a casserole, then half the cod, then half the onions. Repeat with the remaining potatoes, cod and onions, and drizzle the rest of the olive oil over the top.
Bake in a 400°F/200°C oven for about 20 minutes, until the top is lightly browned.
Garnish with the olives and sliced eggs, and sprinkle with parsley. Serve straight from the casserole, with olive oil and port vinegar in a cruet on the side.
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