Lifestyle

October 26, 2012

Nordic fish with Portuguese feeling

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Bacalhau à Gomes de Sá

Anyone who has ever had the opportunity to visit Portugal, definitely proved one of the most famous Portuguese recipes, where cod is the King fish! For being passionate about cod, I decided to bring you one of my favorite recipes!

Living in Berlin, the homesickness is always a constant and thinking in Portuguese food, always gives me “mouth water”. Nowadays it is easy to find the necessary ingredients to make this recipe and make it anywhere in the world, almost with the same “taste of home”.

Proud to affirm that there are 1001 ways to cook cod, the Portuguese are one of the nationalities that more consume this fish. The oddest thing is that the cod comes from Norway, not Portugal.

I know that cod does not look “pretty”. Has a very characteristic smell and is a salted fish by nature (hello, sea?). But, if when well cooked, is simply wonderful!

Raw cod: Nordic fish most famous world cuisine”

 

This delicious dish was created by chef José Luis Gomes de Sá, while he was working at Restaurante Lisbonense, located in the Oporto. The Cooker died in 1926, leading us to believe that this dish is almost centenary.

Being a huge fan of “good food”, I’m always available to eat codfish at any time … Summer, Spring, Autumn or Winter. Since this recipe is slightly heavy, due to the combination of potatoes with remaining ingredients, is ideal for the cooler seasons.

 

Before you even start cooking, it is important to know that: 

Blench the Cod fish

For cod is soft, a 1:0 before starting to prepare the ingredients, blanch it for 3 minutes.

Photo 1 – Cooking the codfish (image by saborintenso.com)

Remove the fishbones, skins and separate the splinters of the Cod. In a bowl, cover the chips with hot milk and let stand for 1:00.

Photo 2 – Reel of the Codfish (image by saborintenso.com)

 

 

It’s time to cook

Let’s start placing the potatoes with skin, previously washed, in a pan. Cook them in water and salt during 25 minutes.

The important thing is not to let too much cooking. We do not want them from sagging/apart in time to cut.

 

Boiling the potatoes with skin

 

After they are cooked, cut the potatoes into slices and set aside.

Cut the onions in half moons and chop the garlic. Add both in a pan with the olive oil and let scrap until onions become “transparent”.

Turn on the oven to 200º.

 

 

 

 

Add the Codfish to the braised

 

Add the cod and the potatoes to the pot and wrap lightly with onions and garlic.

No need to mix the ingredients like crazy, only need to involve very gently. Otherwise rather than presenting a beautiful dish, more will appear that your plate came from “naval battle”, which would be equally fun but we don’t want that to happen.

 

 

 

Potatoes involved with Codfish and braised

 

Now is the time to… close your eyes and …

Taste the mixture and, if necessary, add more salt and pepper.

In a platter, place the potatoes and other ingredients that were in the pan and bring them to the oven for 20-25 minutes.

 

 

 

Time to decorate

Remove the platter from the oven and garnish with hard-boiled eggs, chopped parsley and olives. Bring your creativity and decorate dishes in different ways!

Guten Apetit!!

Et voilá.. Bacalhau à Gomes de Sá

 

Ingredients:

  • 800 g of desalted Codfish;
  • 1 kg of potatoes;
  • 3 hard-boiled eggs;
  • 3 cloves garlic;
  • 3 medium onions;
  • 2 dl of olive oil;
  • 1 branch of parsley;
  • Black olives;
  • Salt;
  • Pepper.

Photos by Saborintenso.com

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