Stockfish Gomes Sa Style – Bacalhau À Gomes De Sa

Have you tried this fish recipe yet?

Needs a little bit of time, simple.

Soak the stockfish in cold water for twelve hours, changing the water regularly.

Now pour enough boiling hot water over the fish to just cover it. Steep for fifteen minutes. Skin the fish, remove the bones and cut it into pieces of about ten centimeters. Return to the baking dish.

Bring the milk to a boil and pour over the fish form. Steep for sixty minutes.

Soften the potatoes in their skins in a little water. Peel and cut into slices.

Cut the onions into strips. Sauté in olive oil until light yellow.

Alternate layers of potato slices, stockfish and onions in a baking dish, seasoning each layer of potatoes with salt and pepper. Finish with potatoes. Pour three to four tablespoons of milk from the stockfish over the casserole. Spread butter in flakes evenly over it.

Bake the gratin in the oven heated to 225 °C for about twenty-five minutes.

Boil the eggs. Rinse them with cold water, remove the shells and cut them into quarters. Spread evenly over the baked casserole with the olives and parsley.

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