Ingredients
Serves 4-6600gr boneless fillet of salt cod
2 onions, thickly sliced
2 bay leaves
4 medium-large potatoes, peeled and sliced
2 cloves garlic, chopped
2 tbsp olive oil
200ml cream
300ml milk, heated
1 tsp plain flour
100gr black olives, pitted and chopped roughly
3 hard boiled eggs, chopped roughly
ΒΌ cup continental parsley, chopped roughly
Method
This is my version of the Portuguese dish "Bacalhau a Gomes de Sa". It was made for me by a Portuguese chef I knew as part of an Easter Smorgasbord. I was sure I wouldn't like it, but it was so delicious!
Place cod in a large bowl of cold water (fish should be totally covered), place in the fridge for 2 days, changing water about twice a day.
Combine 1 of the onions, bay leaves and 1.5 litres of water in a large saucepan and bring to the boil. Reduce to a slow simmer and add drained cod. Simmer for approximately 10 minutes. Drain cod and cool, discarding other ingredients. Flake fish roughly.
Heat a large fry pan over a gently heat and fry remaining onion and garlic until softened, but not coloured.
In a large oven proof serving dish or casserole, layer the potatoes, flaked fish and fried onions, finishing with a potato layer. Season with salt & pepper as you layer. Mix flour into cream and mix in hot milk. Pour gently over the layered casserole. Bake in a moderate oven for 60-90 minutes or until potatoes are soft and the top is golden.
Remove from oven and garnish with chopped egg, olives and parsley. Serve with a green salad as a lunch dish.