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bacalhau - à - Gomes de Sá

English translation: codfish potato bake

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Portuguese term or phrase:bacalhau-à-Gomes de Sá
English translation:codfish potato bake
Entered by: xxxLia Fail
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10:59 Dec 20, 2000
Portuguese to English translations [Non-PRO]
Art/Literary
Portuguese term or phrase: bacalhau - à - Gomes de Sá
1.
What's it made of (in detail)?
2.
Who is Gomes de Sá
3.
Suggested translations?

For a menu
xxxLia Fail
Spain
Local time: 07:47
Codfish-Potato Casserole (Bacalhau a Gomes de Sá)
Explanation:
Gomes de Sá - José Luiz Gomes de Sá Júnior was a cook at the Restaurante Lisbonense. He died in 1926. At the restaurant, he created this recipe. The codfish is divided into small slices and dipped in warm milk for more than an hour. Then it is baked in the oven, dipped in extra virgin olive oil, garlic and onions. Before serving, you add black portuguese olives, italian parsley and hard-boiled eggs.

One recipe:
Codfish-Potato Casserole (Bacalhau a Gomes de Sa)

Active Work Time: 45 minutes * Total Preparation Time: 1 hour 20 minutes plus 24 hours soaking
Inspired by Chef Manuel Azevedo of the LaSalette Restaurant in Sonoma, Calif. Look for dried salt cod in the deli section of well-stocked supermarkets, as well as Italian, Latino and Greek markets.
Ingredients

2 pounds dried salt cod
6 tablespoons olive oil, plus more for greasing and drizzling
2 large onions, sliced
4 cloves garlic, minced
Nutmeg
White pepper
4 boiling potatoes, boiled, cooled, peeled and cut into 1/4-inch slices
8 hard-boiled eggs, halved, for garnish
Portuguese olives, for garnish
Chopped parsley, for garnish
Method
Rinse cod under cold running water to remove surface salt. Place in large non-aluminum pot, cover with water, cover and refrigerate 24 hours, changing water several times.

Pour off water, refill pot with clean water and boil cod until it flakes easily with fork, 8 to 10 minutes, depending on thickness.

Heat 3 tablespoons oil in large skillet over medium heat and saute onions until barely brown, 10 minutes. Add garlic and cook 1 minute more. Set aside.

Drain cod and let cool. Flake into large bowl and remove any bones or bits of skin. Add onion-garlic mixture, nutmeg and white pepper to taste and remaining oil. Toss lightly. Pack mixture into well-oiled 13x9-inch oven-proof casserole dish. Top with potato slices.

Lightly oil a baking sheet, place over casserole and invert. Carefully remove casserole dish to keep cod mixture intact. Cover with foil. Bake at 400 degrees 10 minutes, remove foil, then continue baking until cod is lightly toasted, about 10 more minutes.

To serve, cut a square of cod and center on each of 6 to 8 serving plates. Drizzle with additional oil to moisten. Garnish with 2 egg halves, olives and parsley.

Serves 6 - 8

Another recipe, not traditional:
----------------
Bacalhau à Gomes de Sá
(Codfish with Potatoes Casserole)
Adapted from Chef Manuel Azevedo
of LaSalette Restaurant, Sonoma, CA
Serves 6 to 8

Chef Azevedo, born on the island of São Jorge in the Azores, literally turns this favorite upside down. Instead of cooking and serving it from the casserole dish, as is customary, he inverts it onto a cookie sheet then removes the dish, allowing the exposed codfish to brown slightly and the layer of potatoes on the bottom to crisp.

Hint: If you prefer well-done potatoes, leave the inverted casserole dish in place and cook for the recommended time, then uncover and continue cooking until the codfish is lightly toasted. The additional time will allow the potatoes to get extra-brown.


2 pounds salt cod
4 medium waxy potatoes, boiled, cooled, peeled and cut into 1/4-inch slices
6 tablespoons olive oil, plus extra for drizzling
2 large yellow onions, sliced
4 cloves garlic, minced
Pinch nutmeg
White pepper, to taste
8 hard-boiled eggs, halved, for garnish
Portuguese olives and chopped parsley, for garnish

1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.

2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness.

3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and sauté the onions until barely brown. Add the garlic and cook a minute more. Set aside.

4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices.

5. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted.

To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.


Bon appétit!


Selected response from:

Carla Sherman
United States
Local time: 22:47
Grading comment
Perfect, thanks
4 KudoZ points were awarded for this answer

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Summary of answers provided
naCodfish-Potato Casserole (Bacalhau a Gomes de Sá)
Carla Sherman


  

Answers


1 hr
Codfish-Potato Casserole (Bacalhau a Gomes de Sá)


Explanation:
Gomes de Sá - José Luiz Gomes de Sá Júnior was a cook at the Restaurante Lisbonense. He died in 1926. At the restaurant, he created this recipe. The codfish is divided into small slices and dipped in warm milk for more than an hour. Then it is baked in the oven, dipped in extra virgin olive oil, garlic and onions. Before serving, you add black portuguese olives, italian parsley and hard-boiled eggs.

One recipe:
Codfish-Potato Casserole (Bacalhau a Gomes de Sa)

Active Work Time: 45 minutes * Total Preparation Time: 1 hour 20 minutes plus 24 hours soaking
Inspired by Chef Manuel Azevedo of the LaSalette Restaurant in Sonoma, Calif. Look for dried salt cod in the deli section of well-stocked supermarkets, as well as Italian, Latino and Greek markets.
Ingredients

2 pounds dried salt cod
6 tablespoons olive oil, plus more for greasing and drizzling
2 large onions, sliced
4 cloves garlic, minced
Nutmeg
White pepper
4 boiling potatoes, boiled, cooled, peeled and cut into 1/4-inch slices
8 hard-boiled eggs, halved, for garnish
Portuguese olives, for garnish
Chopped parsley, for garnish
Method
Rinse cod under cold running water to remove surface salt. Place in large non-aluminum pot, cover with water, cover and refrigerate 24 hours, changing water several times.

Pour off water, refill pot with clean water and boil cod until it flakes easily with fork, 8 to 10 minutes, depending on thickness.

Heat 3 tablespoons oil in large skillet over medium heat and saute onions until barely brown, 10 minutes. Add garlic and cook 1 minute more. Set aside.

Drain cod and let cool. Flake into large bowl and remove any bones or bits of skin. Add onion-garlic mixture, nutmeg and white pepper to taste and remaining oil. Toss lightly. Pack mixture into well-oiled 13x9-inch oven-proof casserole dish. Top with potato slices.

Lightly oil a baking sheet, place over casserole and invert. Carefully remove casserole dish to keep cod mixture intact. Cover with foil. Bake at 400 degrees 10 minutes, remove foil, then continue baking until cod is lightly toasted, about 10 more minutes.

To serve, cut a square of cod and center on each of 6 to 8 serving plates. Drizzle with additional oil to moisten. Garnish with 2 egg halves, olives and parsley.

Serves 6 - 8

Another recipe, not traditional:
----------------
Bacalhau à Gomes de Sá
(Codfish with Potatoes Casserole)
Adapted from Chef Manuel Azevedo
of LaSalette Restaurant, Sonoma, CA
Serves 6 to 8

Chef Azevedo, born on the island of São Jorge in the Azores, literally turns this favorite upside down. Instead of cooking and serving it from the casserole dish, as is customary, he inverts it onto a cookie sheet then removes the dish, allowing the exposed codfish to brown slightly and the layer of potatoes on the bottom to crisp.

Hint: If you prefer well-done potatoes, leave the inverted casserole dish in place and cook for the recommended time, then uncover and continue cooking until the codfish is lightly toasted. The additional time will allow the potatoes to get extra-brown.


2 pounds salt cod
4 medium waxy potatoes, boiled, cooled, peeled and cut into 1/4-inch slices
6 tablespoons olive oil, plus extra for drizzling
2 large yellow onions, sliced
4 cloves garlic, minced
Pinch nutmeg
White pepper, to taste
8 hard-boiled eggs, halved, for garnish
Portuguese olives and chopped parsley, for garnish

1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.

2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness.

3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and sauté the onions until barely brown. Add the garlic and cook a minute more. Set aside.

4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices.

5. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted.

To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.


Bon appétit!





    Reference: http://www.hub-uk.com/foodpages07/recip0309.htm
    Reference: http://www.leitesculinaria.com/recipes/gomes_de_sa.html
Carla Sherman
United States
Local time: 22:47
Native speaker of: Native in PortuguesePortuguese
PRO pts in pair: 18
Grading comment
Perfect, thanks
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