Portuguese Cod With Potatoes & Onions

This is flavorful and attractive dish, Bacalhau a “Gomes de Sa,” is one of the many Portuguese combinations made with their favorite salted dried codfish. It could be served for a brunch or a buffet.

Recipe

1 pound salted dried codfish.

4 Medium potatoes; peeled and cut into halves.

Half cup olive oil.

2 large onions, sliced thinly.

1 or 2 garlic cloves, crushed.

16 pitted black olives, pepper to taste.

4 hard-cooked eggs, shelled and sliced thickly.

One-quarter cup of chopped fresh parsley.

The Cooking

Soak the codfish in cold water overnight. Change the water two or more times. Drain the fish and put in a saucepan with fresh water to cover. Bring to a boil.

Lower the heat and cook slowly, covered, until the fish is tender, about twelve minutes. Remove from the stove and, with a slotted spoon, take out the fish. Put the potatoes in the liquid in which the fish was cooked and cook, covered, until just tender, about twenty minutes.

Drain, discarding the liquid. Cut the potatoes into cubes and flake the fish. Heat the oil in a large skillet and add the onions and garlic. Saute until the onions are tender. Add the potatoes, fish, and olives.

Season with pepper. Mix well and cook, turning over the ingredients now and then, until the combination is heated through the golden.

Serve on a platter garnished with the egg sliced and parsley. Dish is ready.