Off The Counter: A Gourmet Camping Meal

While camping in Mendocino's  Russian Gulch a few weeks ago, we prepared a meal loosely based on Bacalhau a Gomes de Sa, a Portuguese salt cod dish.   Combining some of my favorite ingredients: olives, eggs and potatoes, this dish brings together the substantial savory flavors one craves while out in the fresh forest air.  By preparing a few of the key elements beforehand, one can enjoy this delicious recipe campside.  Ingredients and instructions below:


Halibut, kalamata olives, capers, fingerling potatoes, hard boiled eggs, olive oil, parsley, lemon, salt and pepper.


Before leaving for your camping trip hard boil 3-5 eggs and 5-6 potatoes (do not overcook).  In a cast iron skillet,  season the fish with olive oil, salt, pepper and a bit of lemon.  Add the kalamata olives, capers and diced potatoes.  Cook over the fire until the fish becomes flaky and remove the pan from the heat.  Peel the hardboiled eggs, dice and add to the skillet.  Garnish with lots of parsley and drizzle with freshly squeezed lemon juice.