Bacalhau à Gomes de Sá

About This Recipe

Bacalhau à Gomes de Sá is one of the most iconic ways to prepare bacalhau — Portugal's beloved salt cod. Created in the 19th century by José Luís Gomes de Sá, a merchant from Porto, the dish transforms humble ingredients into something magnificent. The combination of salt cod, slowly caramelised onions, golden potatoes, and generous olive oil, crowned with olives and hard-boiled eggs, is a masterclass in simplicity.

Ingredients

Serves 4

• 600 gsalt cod (bacalhau)(soaked 24–48 h, desalted)
• 600 gwaxy potatoes(peeled and sliced 5 mm)
• 2 largeonions(thinly sliced)
• 4 clovesgarlic(minced)
• 150 mlolive oil
• 3hard-boiled eggs(sliced)
• 80 gblack olives
• 2 tbspfresh parsley(chopped)
• 1 tspblack pepper

Instructions

1. 1

   Poach cod

   Simmer desalted cod in water for 10 min. Drain, remove skin and bones, flake into large pieces.

2. 2

   Boil potatoes

   Boil potato slices until just tender, about 12 min. Drain.

3. 3

   Sauté onions

   Heat olive oil in a wide pan; cook onions and garlic over low heat until golden, 20 min.

4. 4

   Layer casserole

   In an oven-proof dish alternate layers of potatoes, cod, and onion. Drizzle with olive oil.

5. 5

   Bake

   Bake at 200 °C for 20 min until heated through and lightly golden.

6. 6

   Garnish and serve

   Top with egg slices, olives, and parsley. Serve hot or at room temperature.

Variations

• •

  Add chorizo slices between layers

• •

  Use canned chickpeas instead of potatoes

• •

  Sprinkle breadcrumbs for a crispy top

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 3 days. Reheat gently covered in foil at 170 °C.

Frequently Asked Questions