Bacalhau A' Gomes De Sa'(Stockfish Recipe)

• 2 lb. dried codfish
• 6 potatoes
• 1 1/2 c. olive oil
• 3 onions, sliced
• 4 cloves garlic, minced
• 1 tsp. pepper
• 1/2 c. white wine
• 6 hard-cooked eggs
• 1/4 c. chopped parsley

1. Wash the fish thoroughly in several changes of water.
2. Soak the fish overnight in water to cover; drain well.
3. Add fresh water to cover.
4. Cook over medium heat for 20 minutes.
5. Drain, reserving the liquid.
6. Remove the skin and bones carefully.
7. Shred the fish coarsely.
8. Cook the unpeeled potatoes in the fish stock until tender, about 30 minutes.
9. Peel and slice thin.
10. Heat the olive oil in a frying pan.
11. Add the onions and garlic.
12. Saute for 5 minutes.
13. Add fish and potatoes.
14. Cook over high heat for 2 minutes, stirring constantly.
15. Add the pepper and white wine and stir.
16. Place the mixture in a buttered baking dish or casserole. Bake in a 425u0b0 oven for 15 minutes.
17. Chop 3 of the eggs coarsely and slice the other 3.
18. Garnish with eggs and parsley.

codfish, potatoes, olive oil, onions, garlic, pepper, white wine, eggs, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752021 (may not work)