Cookingaround : Cod Fish - Bacalhau à Gomes de Sá

Cod Fish - Bacalhau à Gomes de Sá

I remember when my Mother made this dish, way back then in the good olden days of my youth. I have to admit that when I saw this fish in it's salted state, I was not very interested in having it for a Meal. But after it was cooked, the aroma of the fish with he olive oil flowing into the Kitchen, it was a winner every time for me.

Years back in the Azorian Islands the poor fisherman did not have any refrigerator to store the freshly caught fish. Not even an icebox did the have. They would preserve their fish by drying them in the sun and then salting them for future use.

Now, this Cod or Bacalhau a salted fish came all the way from Eastern America where they are a lot of cod. So off went the fishermen all across the Atlantic to the other side to get the caught. As they caught them, then they would clean them and preserve them in salt for the trip back home.

Now this Bacalhau at that time was considered a poor Mans dish and the elite would not touch it for there was fresher fish to have a proper meal. As time went by, this fish has grown to be one of the finest dishes money can buy, from a five-star Restaurant to the modest family home. Over time, this fish has grown not only in popularity but also in price, from one of the cheapest fish to one of the most expensive.

So here it is, a real old fashion recipe and is guaranteed to be a Portuguese tradition right in your own home.

Let me know how yours turned out.

**********************************************************************************************************

Recipe;

1 lbs. - Bacalhau ( Codfish) salted or not salted.

2 lbs. - Potatoes
4 to 5 - Whole black peppercorns
1/3 Cup - Olive oil (divided )
5 to 6 - Onions
2 to 3 - Garlic
1/3 Cup - Milk

Garnish;
3 - Hard boiled eggs
1/3 Cup - Black olives
1/4 Cup - Green onions
Parsley as needed

Salt and pepper to taste

For more information, please see video below.

**********************************************************************************************************

Bacalhau usually come in a heavily salted, so then you will have to prepare the cod before you can use it.

Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time.

When it comes to cutting up the potatoes, that is really a personal choice. I like to slice them this way because, for me, that was the why my Mother did it.
Anyway, you do it, it will still turn out awesome and the taste will not change.

The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking.

This fish does not require too much cooking time and if you cook it too long then the cod will become tasteless and hard.

I like to put my dish under the oven grill for about 5 to ten minute on a medium setting. It just makes it better looking all around and it give you a general crispness to the onions with a BBQ look to the potatoes.

The eggs, a perfect touch to this cod recipe, it just blends in well with everything in this dish.

Now to wrap it all into a traditional Portuguese Dish, add all the Black olives you want. When it is topped off with your favorite olive oil, then you will be proud to serve this to your Family and friend.

Please, remove the bones before serving this to children, because serving this dish is comment not to remove the bones.

**********************************************************************************************************

Bacalhau (Cod Fish) à Gomes de Sá