Codfish à Gomes de Sá: A True Taste of Portuguese Cuisine
If you love Portuguese food, Bacalhau à Gomes de Sá is a must-try dish. This comforting cod casserole hails from Porto and is named after its creator, José Luís Gomes de Sá—the son of a 19th-century merchant turned chef. It’s beloved for its simple ingredients, comforting flavors, and the way it brings family and friends together around the table.
We’ll break down each step so you can recreate this authentic dish in your own kitchen.
Ingredients
For 4 to 6 servings, you will need:
- 500g salted cod — preferably thick loin
- 700 g potatoes, peeled and cut into 1 cm slices
- 2 medium onions, finely chopped
- 2 cloves of minced garlic
- 100 ml extra virgin olive oil, plus a little more for drizzling
- 2 boiled eggs, sliced or cut into four
- 10 to 12 black olives (traditionally Portuguese cured olives)
- Chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Optional: a dash of warm milk to soak the cod before baking (traditional tip!)
Preparation Method
Desalt the Cod
- Wash the cod in cold water to remove excess salt.
- Place it in a large bowl, cover with cold water and let it soak for 24 to 48 hours, changing the water every 8 hours .
- Tip: Keep the cod in the refrigerator while soaking.
- Why? Proper soaking is essential to achieve the perfect balance between salinity and tenderness.
Prepare the Cod
- Drain the cod and place it in a pot of cold water. Cook over low heat (don’t let it boil too much!) for about 10 to 15 minutes, or until the fish flakes easily.
- Remove the cod, let it cool slightly, and flake it into large pieces, removing the skin and bones.
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- Tip: Don’t shred the cod too finely; larger flakes keep the dish succulent.
Cook the Potatoes
- In the same cooking water (if it is not too salty), cook the cut potatoes until tender but still firm — about 8 to 10 minutes.
- Drain and set aside.
- Tip: Cook the potatoes a little less than needed; they will finish cooking in the oven and won’t fall apart.
Sauté the Aromatics
- Preheat oven to 180°C (350°F).
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced onions and garlic. Cook over low heat until the onions are soft and translucent—about 10 minutes.
- Tip: Slow-cooked onions add sweetness and depth of flavor.
Assembling the Casserole
- On a baking sheet, layer the potatoes, shredded cod, and sautéed onion. Repeat until finished, finishing with the onion on top.
- If using, drizzle the tray with a little warm milk—this makes it even more moist and is an old trick of Porto cooks!
- Drizzle generously with more extra virgin olive oil.
- Tip : Good olive oil is essential for the rich flavor — don’t be shy.
Bake until perfect
- Cover with aluminum foil and bake for 20 to 25 minutes. Then, remove the lid and bake for another 5 to 10 minutes to lightly brown the top.
- Garnish with sliced hard-boiled eggs, black olives, and plenty of chopped fresh parsley before serving.
Consumption Tips
- Serve the Bacalhau à Gomes de Sá hot, with crusty bread and a crunchy green salad.
- Pair with a glass of dry Portuguese white wine — Vinho Verde is perfect!
- This dish tastes even better when prepared a few hours in advance—the flavors blend perfectly.
Extra tips for success
- Use good-quality salted cod—thicker pieces are easier to flake and stay moist.
- Do not overcook the cod while cooking — low heat is essential.
- Use extra virgin olive oil for an authentic flavor and a silky finish.
- Let the dish rest for a few minutes before serving—each bite will be more flavorful.
- Try adding some black olives or a pinch of smoked paprika for a special touch!
Final considerations
Bacalhau à Gomes de Sá is more than just food—it’s part of the Portuguese culinary soul. Each bite tells a story of tradition, family, and the incredible Portuguese love for the sea. So, the next time you’re craving comfort and coziness, bring this classic to your table.
