Bacalhau a Gomes de Sa is a very traditional Portuguese cod fish recipe originating in the northern Portuguese city of Porto. It is one of the most delicious and unique ways to prepare ‘Bacalhau’. We get this recipe from our friend and fellow Portuguese-American Emeril Lagasse, who has also helped to make this dish popular worldwide. It is a pretty simple recipe to make and many of the ingredients can be found around your kitchen, save for the cod, so tell us how it comes and see if you enjoy it as much as all of us cod lovers do!

Ingredients:
1.5 pounds salted cod
Salt and pepper to taste
1/2 cup plus 1 teaspoon olive oil
2 cups thinly sliced onions
1 tablespoon chopped garlic
2 pounds potatoes, sliced thick
4 hard boiled eggs
8 black olives
1 tablespoon finely chopped fresh parsley leaves

Directions:
1)Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones.
2)Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees.
3) Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes.
4) Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden.
5) Place on a serving platter. Garnish with the sliced eggs, olives, and parsley. Serve.