Codfish Gomes de Sá Style
Bacalhau à Gomes de Sá
INGREDIENTS
- 2 Deep-frozen Soaked Cod Fillets Brasmar
- 500 g potatoes
- 2 onions in half-moons
- 2 cloves of minced garlic
- 1 bay leaf
- Black olives to taste
- 4 boiled eggs
- Chopped parsley to taste
- 2 dl olive oil
- Salt
- Pepper
Bacalhau à Gomes de Sá
INGREDIENTS
- 2 Deep-frozen Soaked Cod Fillets Brasmar
- 500 g potatoes
- 2 onions in half-moons
- 2 cloves of minced garlic
- 1 bay leaf
- Black olives to taste
- 4 boiled eggs
- Chopped parsley to taste
- 2 dl olive oil
- Salt
- Pepper
PREPARATION
In a pan with water and a pinch of salt, place the peeled and sliced potatoes, the cod and the eggs to cook for 10 minutes.
Remove, place the potatoes in the bottom of a dish, shred the cod and peel and cut the eggs into slices.
In a frying pan, add the olive oil, garlic, onion and bay leaf. Let it sauté slowly until the onions are well caramelized.
Add the shredded cod, stir and let it sauté.
Arrange the mixture over the potatoes, add the boiled egg, chopped parsley and black olives.
Serve with lettuce and tomato salad or broccoli.
PREPARATION
In a pan with water and a pinch of salt, place the peeled and sliced potatoes, the cod and the eggs to cook for 10 minutes.
Remove, place the potatoes in the bottom of a dish, shred the cod and peel and cut the eggs into slices.
In a frying pan, add the olive oil, garlic, onion and bay leaf. Let it sauté slowly until the onions are well caramelized.
Add the shredded cod, stir and let it sauté.
Arrange the mixture over the potatoes, add the boiled egg, chopped parsley and black olives.
Serve with lettuce and tomato salad or broccoli.
