Deconstructed Bacalhau à Gomes de Sá Parcels
Deconstructed Bacalhau à Gomes de Sá Parcels
Classic DishBacalhau à Gomes de Sá
Prep: 25 min • Cook: 30 min. A modern take on the classic Portuguese dish, Bacalhau à Gomes de Sá, this recipe presents individual parchment parcels filled with flaky salt cod, tender potatoes, and sweet onions. Infused with the rich flavors of olive oil, briny black olives, and hard-boiled eggs, this method ensures tender results and simplifies cleanup.
- Preparation time
- 25 min
- Cooking time
- 30 min
- Total time
- 55 min
- Servings
- 4
Instructions
Preparation
- 1Preheat oven to 200°C (400°F).
- 2Cut four large pieces of parchment paper (approximately 40x40 cm).
- 3In a large bowl, combine the flaked salt cod, cubed potatoes, sliced onions, pitted olives, and quartered hard-boiled eggs.
- 4Add the bay leaves, chopped parsley, olive oil, salt, and pepper to the bowl. Toss gently to combine all ingredients.
Assembly and Cooking
- 1Divide the mixture evenly among the four parchment paper squares, placing it in the center of each.
- 2Fold the parchment paper over the filling and crimp the edges tightly to create sealed parcels, ensuring no steam can escape.
- 3Place the parcels on a baking sheet.
- 4Bake in the preheated oven for 30 minutes, or until the potatoes are tender and the fish is cooked through.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 40 g
- Fat
- 35 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 40 g |
| Fat | 35 g |
| Carbs | 45 g |
Tips
- Ensure your salt cod is properly desalted before use to avoid an overly salty dish. Soaking overnight is recommended.
- Make sure the parchment parcels are sealed very well to trap the steam and cook the ingredients evenly and deliciously.
- Serve the parcels directly to the table, allowing guests to open their own aromatic package at the moment of eating.
