Gomes de Sá style codfish
8 cloves of garlic
6 bay leaves
2 tablespoons vinegar
olive oil q.s.
salt and black pepper q.s.
A delicious Gomes de Sá style codfish. Shall we prepare it?
Place the codfish fillets at room temperature in a pan; add 8 sliced garlic cloves and 3 bay leaves; cover completely with olive oil and cook over a medium heat for 7 minutes. Once warm, remove from the oil and set aside; also set aside the cooking oil.
Boil the potatoes in their skins; once cool, peel and slice them. Set aside.
Cut the onions into julienne strips; chop the parsley. In a pan place a dash of olive oil and 3 bay leaves; sauté the onions until translucent; season with salt and black pepper and set aside.
Put a drizzle of olive oil in a frying pan and fry the cooked potato slices on both sides. Set aside. Place a saucepan with water, 2 tablespoons vinegar and salt on the heat; once it boils scald the eggs for 6 minutes.
Arrange the potatoes on the plate in a circle; place the onion in the centre; cover with the codfish slices in a circle and place the poached egg in the centre; finish with chopped parsley and the olive oil used to prepare the cod.