Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Bacalhau a Gomes de Sa Gluten Free

Makes: 4-6 servings

Layers of sliced potatoes, flakey fish and roasted onions, topped with olives, eggs and parsley.


  • 1 ½ pounds salt cod
  • 1 tbsp plus 1 cup olive oil
  • 6 medium-sized potatoes, peeled
  • 4 medium-sized onions, cut crosswise into ⅛ inch slices and separated into rings
  • ½ tsp finely chopped garlic
  • 18-29 pitted black olives
  • 5 hard-cooked eggs, cut crosswise into ¼ inch slices
  • 2 tbsp finely chopped parsley


  • Starting a day ahead, place the cod in a glass, enamel or stainless-steel bowl. Cover it with cold water and soak for at least 12 hours, changing the water three or four times.
  • Drop the potatoes into a pot with enough lightly salted boiling water to cover them completely. Boil briskly until they are tender but not falling apart. Drain, peel and cut the potatoes into ¼ inch slices. Set aside.
  • Drain the cod, rinse under cold running water, place it in a saucepan and add enough fresh water to cover the fish by 1 inch. Bring to a boil over high heat. (Taste the water. If it seems excessively salty, drain, cover with fresh water, and bring to a boil again.) Reduce the heat to low and simmer uncovered for about 20 minutes, or until the fish flakes easily when prodded gently with a fork. Drain thoroughly. With a small knife, remove and discard any skin and bones and separate the fish into coarse flakes. Set aside.
  • In a heavy 10- to 12-inch skillet, heat ½ cup of the oil over moderate heat until a light haze forms above it. Add the onion rings. Stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown. Stir in the garlic and remove the skillet from the heat.
  • Preheat the oven to 325°F. With a pastry brush, coat the bottom and sides of a casserole 8 inches in diameter and 4 inches deep with 1 tablespoon of olive oil. To assemble, spread half the potatoes in the casserole, cover them with half the cod and then half the onions. Repeat the layers with the rest of the potatoes, cod and onions and pour the remaining ½ cup of oil over the top. Bake in the middle of the oven for 20 minutes, or until the top is lightly brown.
Taken from: Ross Traverse, Torbay, NL at