Whilst this post is not from my Cape Verde series of Photos, it is inspired by it.
One of the dishes that I discovered when we were in the town of Espargo on the island of Sal was called “Bacalhau à Gomes De Sá “ which is a salt cod recipe.
I know that salt cod isn’t easily available everywhere in the world, but if you can get some locally then I’d strongly recommend this recipe because it tastes fabulous.
One of the very first blog posts I ever made, were step by step instructions on how to “deal with” your dried salt cod once you got it home. http://kiwidutch.wordpress.com/2009/07/04/bacalhau-salt-cod-and-how-to-prepare-it/
For the purposes of this recipe I’ll assume that you have already done all the steps from the link above and are now ready to proceed with the already prepared fish.
Since the soaking and cooking process needs to be done in advance this isn’t a quick recipe to make, but a shortcut that I highly recommend is to buy as much salt cod as you can at one time, do all the preparation in one hit and then divide the resulting flaked fish into meal sized portions.
Freeze whatever fish you are not using for this recipe and you will have a stash of salt cod in your freezer for much quicker recipe preparation on the next occasions.
I experimented quite a bit, tweaking my recipe a few times until I finally replicated the great flavours that we enjoyed in Cape Verde.
Bacalhau à Gomes De Sá
1kg salt cod fish (2 lbs soaked, cooked, de-boned, flaked per instructions in the link above)
4 tablespoons olive oil
2 large onions (diced)
4 garlic cloves (minced)
1 teaspoon nutmeg
white pepper (to taste)
6 large potatoes
6 eggs ( hard-boiled)
Preheat your oven to 200 C (400 F)
Peel your potatoes and dice them into small to medium chunks so that all of the pieces are the same size, cover with water and boil until until just cooked though. (I usually hard boil my eggs in the same pot with the potatoes to save pots, water etc.)
Once the potatoes are cooked and drained slice them roughly so that they are in small pieces all roughly the same size.
Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.
Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
Mix, but don’t mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then add the nutmeg and pepper and parsley. If the mixture is too dry, a very small amount of water can be added to make it only just stick together.
Spoon the mix into a baking dish and lay out the decorative egg rounds on the top. Cover with foil and bake for 20 minutes until it is completely warmed though.