Bacalhau à Gomes de Sá
The Quirky Foodster Team
Ingredients
- Salt cod (bacalhau), soaked and desalted — 500 g (1 lb 2 oz)
- Potatoes, boiled and sliced — 1 kg (2.2 lb)
- Onions, sliced — 2
- Garlic, minced — 4 cloves
- Olive oil — 120 ml (4 fl oz)
- Hard-boiled eggs, sliced — 4
- Black olives, to garnish
- Chopped parsley, to garnish
- Salt and pepper — to taste
Method
- Poach the desalted salt cod gently in water for 15 minutes until tender; drain, cool slightly, and flake into large pieces, removing any bones and skin.
- Heat half the olive oil in a frying pan and sauté the onion and garlic until softened.
- Preheat the oven to 190°C (375°F).
- Layer half the sliced boiled potato in a baking dish, followed by half the sautéed onion, then the flaked cod.
- Repeat with the remaining potato and onion.
- Drizzle with the remaining olive oil.
- Bake for 25–30 minutes until heated through and lightly golden on top.
- Garnish with sliced hard-boiled egg, black olives and chopped parsley before serving hot.
Introduction: Baked salt cod layered with potato, onion, olives and egg, one of Portugal's most beloved and celebrated bacalhau dishes.
Cultural Background: Bacalhau à Gomes de Sá originates from Porto, created by a merchant of the same name, and it has become one of the most cherished and widely prepared of Portugal's countless salt cod dishes, often served for celebratory family meals.
Tips: Poach the salt cod gently rather than boiling vigorously, as this keeps the flesh tender and flaky. Layer the ingredients evenly for a balanced bite in every serving.
Variations: Drizzle with a little extra olive oil just before serving, as is traditional. Add a sprinkle of breadcrumbs on top before baking for a lightly crisp finish.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in an oven at 160°C (325°F) for 15–20 minutes until warmed through.
FAQs:
Q: Who was Gomes de Sá?
A: A merchant from Porto credited with creating this beloved baked salt cod dish, which now bears his name.
Q: What makes this bacalhau dish distinct?
A: Its layered presentation of potato, onion and cod, finished with egg and olives, sets it apart among Portugal's many salt cod preparations.
- Salt cod (bacalhau), soaked and desalted — 500 g (1 lb 2 oz)
- Potatoes, boiled and sliced — 1 kg (2.2 lb)
- Onions, sliced — 2
- Garlic, minced — 4 cloves
- Olive oil — 120 ml (4 fl oz)
- Hard-boiled eggs, sliced — 4
- Black olives, to garnish
- Chopped parsley, to garnish
- Salt and pepper — to taste
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