Creamy Brazilian Bacalhau à Gomes de Sá with Potato and Black Olives
A Classic Brazilian Dish with a Creamy Twist
Indulge in the flavors of Brazil with this traditional salt cod dish, brought to life with creamy potatoes and savory olives.
- 3 h 30 min
- 4
- Intermediate
Ingredients
For the Salt Cod
For the Potato Mixture
For the Garnish
Preparation
Preparing the Salt Cod
Rinse and Soak
Rinse the salt cod thoroughly and soak in water overnight, changing the water at least twice.
Soak the salt cod overnight for best results.
Boil Cod
Boil the cod for 15 minutes, drain, and allow to cool slightly.
Shred Cod
Shred the cod into bite-sized pieces.
Preparing the Potato Mixture
Boil Potatoes
Boil the sliced potatoes in salted water until just tender; drain and set aside.
Sauté Aromatics
In a pan, heat olive oil and sauté the onions and garlic until translucent.
Cook Cod with Aromatics
Add the shredded cod to the onion mixture and cook for 5 minutes.
Do not over-salt; the cod carries inherent saltiness.
Cooking Process
Combine Mixture
Layer the boiled potatoes, cod mixture, and heavy cream in a baking dish.
Bake Dish
Preheat the oven to 180°C (350°F) and bake for 25–30 minutes until creamy and slightly golden.
Garnish and Serve
Remove from the oven and top with olives, sliced eggs, and parsley.
Plating & Serving
Creamy Brazilian Bacalhau à Gomes de Sá with Potato and Black Olives
Creamy Brazilian Bacalhau à Gomes de Sá with Potato and Black Olives
Plating & Serving
Serve hot in individual plates with garnish of olives and eggs for a colorful presentation.
Sauce & Accompaniments
Drizzle olive oil before serving for added richness.
Garnishes & Accents
Fresh parsley and sliced hard-boiled eggs.