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Salt Cod With Potatoes, Onions And Black Olives
(Bacalhau A Gomes De Sa)
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| What You Need: |
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1½ pounds salt cod
1 tablespoon plus 1 cup olive oil
6 medium-sized potatoes
4 medium-sized onions, cut crosswise into 1/8-inch slices and separated into rings
½ teaspoon finely chopped garlic
18 to 20 pitted black olives
5 hard-cooked eggs, cut crosswise into ¼-inch slices
2 tablespoons finely chopped parsley
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| How To Cook: |
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1. Starting a day ahead, place the cod in a glass, enamel or stainless-steel bowl. Cover it with cold water and soak for at least 12 hours, changing the water three or four times.
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2. Preheat the oven to 200°F. With a pastry brush, coat the bottom and sides of a casserole 8 inches in diameter and 4 inches deep with 1 tablespoon of olive oil.
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3. Drop the potatoes into a pot with enough lightly salted boiling water to cover them completely. Boil briskly until they are tender but not falling apart. Drain, peel and cut the potatoes into ¼-inch slices. Set aside.
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4. Drain the cod, rinse under cold running water, place it in a saucepan and add enough fresh water to cover the fish by 1 inch. Bring to a boil over high heat. (Taste the water. If it seems excessively salty, drain, cover with fresh water, and bring to a boil again.)
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5. Reduce the heat to low and simmer uncovered for about 20 minutes, or until the fish flakes easily when prodded gently with a fork. Drain thoroughly. With a small knife, remove and discard any skin and bones and separate the fish into coarse flakes. Set aside.
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6. In a heavy 10- to 12-inch skillet, heat ½ cup of the oil over moderate heat until a light haze forms above it. Add the onion rings. Stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown. Stir in the garlic and remove the skillet from the heat.
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7. To assemble, spread half the potatoes in the casserole, cover them with half the cod and then half the onions. Repeat the layers with the rest of the potatoes, cod and onions and pour the remaining ½ cup of oil over the top.
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8. Bake in the middle of the oven for 20 minutes, or until the top is lightly brown. Garnish the top with the olives and egg slices and sprinkle with parsley.
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9. Serve the "bacalhau" from the casserole accompanied by cruets of oil and vinegar, and a pepper mill, or a dish of freshly ground black pepper.
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