Bacalhau a Gomes de Sa (Codfish and Potato Casserole)

Bacalhau a Gomes de Sa (Codfish and Potato Casserole) Bacalhau à Gomes de Sá (Codfish with Potatoes Casserole) Adapted from a recipe by Chef Manuel Azevedo of LaSalette Restaurant, Sonoma, CA Serves 6 to 8 Rate this recipe Chef Azevedo, born on the island of São Jorge in the Azores, literally turns this favorite upside down. Instead of cooking and serving it from the casserole dish, as is customary, he inverts it onto a cookie sheet then removes the dish, allowing the exposed codfish to brown slightly and the layer of potatoes on the bottom to crisp. Hint: If you prefer well-done potatoes, leave the inverted casserole dish in place and cook for the recommended time, then uncover and continue cooking until the codfish is lightly toasted. The additional time will allow the potatoes to get extra-brown.