Creamy Brazilian Bacalhau à Gomes de Sá with Potato and Black Olives

Name: Creamy Brazilian Bacalhau à Gomes de Sá with Potato and Black Olives
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 500 g salt cod; Water; 4 medium potatoes; 1 medium onion; 3 cloves garlic; 200 ml heavy cream; 1/4 cup olive oil; Salt; Black pepper; 1/3 cup black olives; 2 hard-boiled eggs; 2 tablespoons parsley

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

500 g salt cod

soaked overnight, desalinated, and shredded

Water

for soaking and boiling

For the Potato Mixture

4 medium potatoes

peeled and sliced

1 medium onion

thinly sliced

3 cloves garlic

minced

200 ml heavy cream

1/4 cup olive oil

Salt

to taste

Black pepper

freshly ground, to taste

For the Garnish

1/3 cup black olives

pitted and sliced

2 hard-boiled eggs

sliced

2 tablespoons parsley

chopped

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