Portuguese salted cod (Bacalhau a Gomes de Search)

Ingredients for Portuguese salted cod (Bacalhau a Gomes de Search)

Instructions for Portuguese salted cod (Bacalhau a Gomes de Search)

To prepare the Portuguese salted cod (Bacalhau a Gomes de Search) recipe, please follow these instructions:

Clip fish watered down 24 hours in cold water. Change water regularly-in the beginning approximately every two hours. Onion, fish and potatoes are processed first separately, then to be layered in a greased casserole dish. Sauté onion and garlic in a bit of oil-reviewed and set aside. Ridding meat of fish skins and bones, cut it into smaller pieces, turn in flour and Brown the pieces lightly in olive oil-take them up and set them aside on a plate (the fish do not lie and swim in oil on the forehead!). The potatoes peeled, sliced, Brown in oil and taken up be laid now layered in a all greased dish. Sprinkle with pepper for each layer. Pan cooked with wine or broth and pour over along with the rest of the oil. Cover the dish with the thighs or staniol and set it in the midst of the furnace, v. 170 degrees for about 1 hour and 15. My.

Tips:
The traditional Portuguese recipe stipulates that sprinkles with hard boiled egg and parsley when serving. I prefer parsley mixed with grated (ECO) lemon peel.