Smoked Paprika Bacalhau à Gomes de Sá Bake
Smoked Paprika Bacalhau à Gomes de Sá Bake
Classic DishBacalhau à Gomes de Sá
Prep: 20 min • Cook: 40 min. An elevated version of the traditional baked dish, infused with the warmth of smoked paprika and a hint of garlic. Layered with salt cod, golden potatoes, and caramelized onions, then finished with a rich olive oil drizzle and fresh parsley.
- Preparation time
- 20 min
- Cooking time
- 40 min
- Total time
- 1 hr
- Servings
- 6
Instructions
Bake Preparation
- 1Preheat your oven to 180°C (350°F).
- 2In a large ovenproof dish, layer half of the sliced potatoes.
- 3Scatter half of the sliced onions, flaked salt cod, and minced garlic over the potatoes.
- 4Sprinkle with half of the smoked paprika, bay leaves, and black olives.
- 5Drizzle with about half of the olive oil.
- 6Repeat the layers with the remaining ingredients.
- 7Finish by drizzling the remaining olive oil over the top layer.
Cooking
- 1Cover the dish with aluminum foil and bake for 30 minutes.
- 2Remove the foil and continue to bake for another 10-15 minutes, or until the potatoes are tender and golden brown.
Finishing Touches
- 1Remove from the oven, discard the bay leaves, and season with freshly ground black pepper to taste.
- 2Garnish generously with chopped fresh parsley before serving.
Nutrition Information
- Calories
- 581 kcal
- Protein
- 35 g
- Fat
- 26 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 581 kcal |
| Protein | 35 g |
| Fat | 26 g |
| Carbs | 50 g |
Tips
- Ensure the salt cod is properly soaked to remove excess salt for a balanced flavour.
- Using a mandoline for slicing potatoes ensures even cooking and a pleasant texture.
- Serve hot, perhaps with a simple green salad or crusty bread to soak up the delicious olive oil.
