Bacalhau à Gomes de Sá

Doses: 4

Time: 160 min

Preparation: Lume & Oven

Difficulty: Hard

ingredients:

• 500 g cod
• 500 g potato (s)
• 2 onion (s)
• 2 garlic cloves
• 1 sheet (s) blonde
• 2 egg (s) baked (s)
• 1 dl oil
• Black olives)
• Chopped parsley
• qs salt
• ground white pepper

preparation:

1. Place the cod sauce the day before. Then put it in a saucepan and scald it with water to boil.
2. Cover and smother the container with a cloth kitchen and leave it like that for 20 minutes.
3. Drain the cod, remove it skins and bones and undo it in chips. Put these in a deep container, cover with hot milk and let stand infusion of about 2 hours.
4. Meanwhile, cut the onions and the garlic clove in slices and mild to slightly browned with a little oil.
5. Add potatoes, which were cooked with the skin and then peeled, and sliced.
6. Add the drained cod.
7. Stir everything slightly, but while sautéing. Season with salt and pepper.
8. Pour immediately into a clay pan and bring to a hot oven for 10 minutes.
9. Serve the dish in which it was in the oven, sprinkled with chopped parsley and decorated with slices of boiled egg and black olives.