Bacalhua A Gomes De SaSubmitted by: MITSRN
IntroductionMy husband is from Brazil and loves this recipe. It is close enough he said but some how even the olives taste better from there. It is delicious to me. Eat with garlic infused rice (not included in calorie count) My husband is from Brazil and loves this recipe. It is close enough he said but some how even the olives taste better from there. It is delicious to me. Eat with garlic infused rice (not included in calorie count)
1.5 pounds of salt cod (or cod fish fillets although this is not "real" Brazillian style I am told)
1/2 cups plus 1 tsp olive oil
2 cups thinly sliced yellow onions
1 Tablespoon chopped garlic (3 cloves)
Salt to taste
Freshley ground black pepper to taste
2 pounds of potatoes (sliced 1/4 inch thick and sorta already cooked)
4 hard-boiled eggs sliced
8 black olives (only 8?)
1 Tablespoon finely chopped fresh parsley leaves
If you use the salt cod, then soak in cold water and change water occasionally, for 24-36 hrs. Drain well. If you are like me, I just used the cod fillets cut into large chunks.
Flake the salt cod into large pieces and make sure there aren't any bones. Set aside. Add oil to pan and saute the thinly sliced onions and garlic until tender but not mushy.
Preheat oven to 350 degrees F.
Grease a medium casserole dish with the tsp. of oil. Layer the potatoes down and season with some salt and pepper. Next layer some fish then some onions. Repeat for next layer. Spoon all the yummy juices over the top and bake for 30-45 min. Until fish is done and the potatoes start to turn golden. Garnish with the eggs, parsley, and olives. (another side note from hubby: eggs and olives are supposed to be cooked along with the fish in the pan) Oh well. I don't have anything to compare it to since I have never had the original but I can tell you one thing for sure....Mmmmmmm!
Number of Servings: 8
Recipe submitted by SparkPeople user MITSRN.