Bacalhau à Gomes de Sà


Ingredientes:


500g de bacalhau
750g de batatas que não sejam farinhas
8 colheres(de sopa) de azeite
2 cebolas de tamanho médio
2 ovos cozidos
Azeitonas q.b
Salsa a gosto


Modo de preparar:


Depois do bacalhau bem demolhado, retiram-se-lhe todas as peles e espinhas e abre-se em lascas pequenas. Deite-se num tacho o azeite com a cebola às rodelas finas e leva-se ao lume a alourar levemente. Junta-se-lhe então o bacalhau e deixa-se apurar bem. As batatas cozem-se com a casca, em àgua temperada de sal; depois de cozidas, despelam-se, cortam-se aos quadradinhos e misturam-se ao bacalhau, deixando apurar mais um pouco. Verificam-se temperos; quem gostar pode ainda juntar-lhe uma pitada de pimenta. Serve-se polvilhado com os ovos e a salsa muito picadinhos e guamecido com azeitonas.

nota: Como o azeite e muito caro, pode subsituir-se metade do azeita por igual quantidade de óleo.


Bacalhau à Gomes de Sà


Ingredients:


500 g codfish
750 g potatoes
8 tablespoons of olive oil
2 medium onions
2 boiled eggs
Olives to taste
Parsley to taste


Instructions


After the codfish has been thoroughly soaked in water, remove all skin and bones. In this process the fish is divided into small pieces. Pour the olive oil and the thinly sliced onion into a pan and fry until light brown. Then add the codfish and let it fry well. The potatoes are boiled with the skin, in water with salt; After they are cooked, the potatoes are peeled and cut into squares and mixed with the codfish so they can settle a little more. Check the taste; you can add a pinch of pepper if you like. The dish is garnished with sliced eggs, parsley and olives when served.
Note: instead of olive oil you can also replace half of the oil with an equal amount of vegetable oil


Bacalhau à Gomes de Sà


Ingrediënten:


500 g kabeljauw
750 g aardappelen
8 eetlepels olijfolie
2 middelgrote uien
2 gekookte eieren
Olijven naar smaak
Peterselie naar smaak


Bereidingswijze:


Nadat de kabeljauw goed in water is geweekt, verwijder je alle huid en graten. Hierbij wordt de vis in kleine stukjes verdeeld. Giet de olijfolie en de in dunne plakjes gesneden ui in een pan en bak het lichtbruin. Voeg dan de kabeljauw toe en laat deze goed bakken. De aardappelen worden gekookt met de schil, in water met zout; Nadat ze gekookt zijn, worden de aardappels geschild en in vierkante stukjes gesneden en gemengd met de kabeljauw, zodat ze wat meer kunnen worden verfijnd. Controleer de smaak; de liefhebber kan een snufje peper toevoegen. Dit gerecht wordt bij het serveren bestrooid met in plakjes gesneden eieren, peterselie en olijven.
opmerking: in de plaats van olijfolie kun je de helft van de olie ook vervangen door een gelijke hoeveelheid plantaardige olie


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