A delicious Gomes de S\u00e1 style codfish. Shall we prepare it?<\/p>\n\n\n\n
Place the codfish<\/a> 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.<\/p>\n\n\n\n Boil the potatoes in their skins; once cool, peel and slice them. Set aside.<\/p>\n\n\n\n Cut the onions into julienne strips; chop the parsley. In a pan place a dash of olive oil and 3 bay leaves; saut\u00e9 the onions until translucent; season with salt and black pepper and set aside.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n<\/a>READY TO TASTE GOOD!<\/strong><\/a><\/strong><\/strong><\/h2>\n","protected":false},"featured_media":2468,"template":"","categories":[54,259,52],"colecoes":[339,324,336,345],"tipos-bacalhau":[238],"class_list":["post-5789","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-chef-recipe","category-originais-en","category-traditional","colecoes-family-meals","colecoes-special-occasions","colecoes-spring-summer","colecoes-traditional","tipos-bacalhau-codfish-loins"],"acf":[],"yoast_head":"\n