A classic Portuguese salt cod casserole layered with potatoes, onions, olives, and hard-boiled eggs — one of Portugal's most beloved bacalhau dishes.
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.
Serves 4
Simmer desalted cod in water for 10 min. Drain, remove skin and bones, flake into large pieces.
Boil potato slices until just tender, about 12 min. Drain.
Heat olive oil in a wide pan; cook onions and garlic over low heat until golden, 20 min.
In an oven-proof dish alternate layers of potatoes, cod, and onion. Drizzle with olive oil.
Bake at 200 °C for 20 min until heated through and lightly golden.
Top with egg slices, olives, and parsley. Serve hot or at room temperature.
Don't over-cook the cod — flake it gently so the pieces stay large and moist.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
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.
Refrigerate up to 3 days. Reheat gently covered in foil at 170 °C.
Gomes de Sá, a Porto fish trader, reportedly created this dish in the late 1800s. It quickly became one of Portugal's most replicated bacalhau recipes and is now considered part of national culinary heritage.
At least 24 hours, changing water 3–4 times, for mild saltiness.
Yes — assemble and refrigerate overnight, then bake before serving.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes