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Gomes de Sá style codfish

4

Ingredients

2 Traditional Riberalves steaks
4 big potatoes
Salt q.s.
2 large onions
1 clove of garlic
1.5 dl of oil
4 eggs
12 black olives
1 sprig of parsley

Preparation

Start preparing the Gomes de Sá codfish by defrosting the codfish fillets and cooking them in plenty of water for 5 to 6 minutes.

Remove skin and bones and chip.

Cook the skinned potatoes cut in half in salted water. Drain the water, let it cool slightly, remove the skin, and cut into wide slices.

Slice the onions and mince the garlic and brown in olive oil. Next, add the codfish flakes and mix them in. Then, add the potato slices, adjust the salt seasoning if necessary and mix carefully so as not to crumble.

Place everything on a baking sheet and bake in a preheated oven at 200°C for 15 minutes.

Boil the eggs, peel, and slice them.

Remove the roasting pan from the oven, distribute the slices of hard-boiled eggs, black olives and chopped parsley and serve immediately.

READY TO TASTE GOOD!

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