The Portuguese have more than 1000 ways of  preparing the codfish. Bacalhau à Gomes de Sá (famous chef from Oporto, Portugal)

 

• 2 lb. codfish, unsalted

• 1/2 cup of olive oil

• 8 med. Size potatoes, peeled

• 2 med. Size onions, cut into 1/8 in. slices

• 1 clove garlic, minced

• 1 bay leaf

• 15 pitted black  olives

• 3 eggs. Hard-boiled

• 2 tabsp. Finely chopped parsley

 Boil the potatoes and the codfish  until the potatoes are tender, but not falling apart, about 10 minutes. 

Drain, remove the skin and the bones from the cod, and flake into large pieces

Cut the potatoes into ¼ inch slices. Set aside.

In a 10 to 12 inch skillet, heat the oil.

Add the onions. And fry until transparent. Stir in the garlic, bay leaf and white pepper to suit taste.

Add flaked codfish, stirring gently  until well mixed  and golden brown. Transfer to casserole. Bake until golden brown  for about 10 minutes at 350 degrees.

Garnish  the top with olives, egg slices, and parsley.

Serve 6 people.

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