Bacalhau is king in Portugal. Everyone eats it, and there are countless ways to prepare it. Here is one of those ways...
Bacalhau à Gomes de Sá. This variant of bacalhau comes from Porto.
600 g. bacalhau (soaked overnight)
1 kg potatoes
2 dl olive oil
2 cloves garlic, cut into round slices
2 onions, sliced into thin round half-moon rings
1 bay leaf
1 soupspooon chopped parsley
2 chopped hard-boiled eggs + 1 hard boiled egg sliced in rings
30 g black olives, pitted and sliced
salt and pepper to taste
Skin the potatoes, and boil them in salted water. When cooked, drain water and cut into round slices.
Boil the bacalhau and drain it. Pick it clean of skin and bones and shred it into small flakes.
Heat up the olive oil, onion, garlic, and bay leaf in a wide pot. Stir from time to time until the mixture cooks without getting brown.
Add bacalhau and potatoes, and season with pepper. Stir carefully, and transfer to a baking dish and spread the mixture without pressing it down.
Bake in an oven set to 170 C until the dish browns (around 15 minutes). Take the dish out of the oven and fold in the hard-boiled eggs, olives, and parsley. Garnish with the remaining egg.