500-750 g bacaljau (dried cod)
6 hard boiled eggs
3 large potatoes, in slices
12 slices of serrano ham
4 thick slices of tomato
2 egg yolks (cooked) to crumble over the dish
Bacalhau al ajo arriero
8-10 chopped onions
9 tomatoes, peeled and chopped
2 cloves of garlic
Bacalhau ŕ gomes de sá
4 onions, in rings
1 clove of garlic
5 hard boiled eggs
20 black olives
Leave the dried cod for 12 hours in cold water. Refresh the water 3 or 4
Rinse the fish and put it in a pan. Fill the pan with water, approximately
25 mm above fish level. Cook for 20 minutes.
Fry the onions, add the fish and fry for some minutes, add the remaining
ingredients (if potatoes, be sure they are fried or cooked) and serve in a
large dish. Decorate with parsil.
Or cover the bottom of an oven dish with the potatoes, fish and other
ingredients and place for 20 minutes in the oven.
Decorate with egg slices just before serving.