🇵🇹 Bacalhau à Gomes de Sá

Traditional Portuguese Cod and Potato Bake

Golden potatoes, flaky salted cod, sweet onions, olive oil, eggs, and olives layered together into one of Portugal’s most comforting dishes 🤍 This traditional Bacalhau à Gomes de Sá is simple, rustic, and packed with authentic Portuguese flavour that tastes even better the next day.

If you grew up in a Portuguese home, there’s a good chance this dish made its way to the table for Sunday lunch, holidays, or special family dinners. The combination of bacalhau and olive oil creates that unmistakable comforting flavour every Portuguese family knows and loves 🇵🇹✨

This version stays true to tradition while keeping things approachable for a modern kitchen. The layered potatoes soak up all the flavour from the cod and onions while the eggs, olives, and parsley bring freshness and richness to every bite.

Jump to:

• 🤍 Why You’ll Love This Recipe
• 🇵🇹 The Story Behind Bacalhau à Gomes de Sá
• 🛒 Ingredients
• ✨ Ingredient Notes
• 👩🏻‍🍳 How to Make Bacalhau à Gomes de Sá
• 💡 Tips for the Best Bacalhau à Gomes de Sá
• 🔄 Variations and Substitutions
• 🍽️ What to Serve with Bacalhau à Gomes de Sá
• 🥡 Storage and Make Ahead Tips
• ❓Frequently Asked Questions
• 🇵🇹 More Portuguese Recipes You’ll Love
• 🤍 Join the Portuguese Kitchen Table
• 🇵🇹 Bacalhau à Gomes de Sá

🤍 Why You’ll Love This Recipe

• Authentic Portuguese comfort food
• Rich, savoury, and full of flavour
• Perfect for holidays or family dinners
• Simple ingredients with beautiful results
• Even better the next day
• Naturally gluten free

🇵🇹 The Story Behind Bacalhau à Gomes de Sá

Bacalhau à Gomes de Sá originated in Porto, Portugal and was created by José Luís Gomes de Sá, the son of a 19th century cod fish merchant. It quickly became one of the most iconic bacalhau dishes in Portuguese cuisine.

Traditionally made with salted cod, onions, potatoes, olive oil, eggs, and olives, this dish is all about simplicity and quality ingredients. Like many Portuguese recipes, every family has their own version passed down through generations ✨

Some families mix everything together rustic style, while others carefully layer the potatoes and bacalhau in the baking dish. This layered version creates beautiful texture and presentation while allowing all the olive oil and flavour to soak into the potatoes 🤍

🛒 Ingredients

For the Bacalhau

2 large salted cod fillets (700–800g), soaked for 24–48 hours
6 medium Yukon Gold potatoes, peeled and sliced
2 large onions, thinly sliced
4 garlic cloves, minced
½ cup olive oil, plus more for drizzling
2 bay leaves
1 teaspoon white pepper
Fresh parsley, chopped
Salt to taste if needed

For Garnish

4 boiled eggs, sliced
Black olives
Extra parsley
Lemon wedges

✨ Ingredient Notes

🐟 Salted Cod

Traditional Bacalhau à Gomes de Sá uses salted cod that has been soaked to remove excess salt. The cod becomes tender, flaky, and full of flavour.

🥔 Potatoes

Yukon Gold potatoes work beautifully because they stay creamy while holding their shape during baking.

🫒 Olive Oil

Use good quality olive oil here because it’s one of the main flavours in the dish.

🥚 Eggs and Olives

The eggs add richness while the olives bring saltiness and balance to the dish.

👩🏻‍🍳 How to Make Bacalhau à Gomes de Sá

Step 1: Soak the Cod

Soak the salted cod in cold water for 24–48 hours, changing the water every 6–8 hours.

Step 2: Cook the Cod

Bring water to a gentle boil and cook the cod for about 10 minutes. Remove and let cool slightly before flaking into chunks and removing bones or skin.

Step 3: Prepare the Potatoes

Boil the sliced potatoes until just fork tender. Drain carefully and set aside.

Step 4: Cook the Onion Mixture

Heat olive oil in a large pan over medium heat. Add onions and bay leaves and cook slowly until soft and golden, about 15–20 minutes. Add garlic and cook another minute.

Add the flaked cod, white pepper, and parsley. Gently mix together.

Step 5: Layer the Dish

Drizzle olive oil into the bottom of a baking dish.

Add a layer of potatoes followed by a layer of the bacalhau mixture. Add slices of boiled egg and olives between layers.

Repeat the layers and finish with more eggs, olives, parsley, and a generous drizzle of olive oil on top ✨

Step 6: Bake

Bake at 375°F (190°C) for 20–25 minutes until golden and bubbling.

Let rest for 10 minutes before serving so the potatoes absorb all the flavour 🤍

💡 Tips for the Best Bacalhau à Gomes de Sá

• Don’t overcook the potatoes or they’ll fall apart
• Taste the cod before adding extra salt
• Use plenty of olive oil — this dish should be rich and silky
• Let the onions cook slowly for the best flavour
• Resting after baking makes a huge difference
• A squeeze of lemon before eating brightens everything beautifully 🍋

🔄 Variations and Substitutions

• Add roasted red peppers for sweetness
• Use baby potatoes for a rustic version
• Add a pinch of smoked paprika for extra depth
• Try fresh cilantro instead of parsley for a modern twist
• Make it extra garlicky if your family loves garlic 🧄

🍽️ What to Serve with Bacalhau à Gomes de Sá

This dish pairs beautifully with:

• Portuguese crusty bread
• Simple lettuce and tomato salad
• Steamed greens or rapini
• Roasted peppers
• Portuguese pickles
• A crisp white wine 🍷

🥡 Storage and Make Ahead Tips

To Store

Store leftovers in an airtight container in the fridge for up to 3 days.

To Reheat

Reheat in the oven at 350°F until warmed through or gently reheat in a pan with a drizzle of olive oil.

Make Ahead

You can fully assemble the dish ahead of time and refrigerate before baking.

❓Frequently Asked Questions

Can I use fresh cod instead of salted cod?

Yes, but salted cod gives the dish its authentic traditional flavour.

Why do you soak bacalhau?

Soaking removes excess salt while rehydrating the fish.

Can I freeze Bacalhau à Gomes de Sá?

Yes. Freeze after baking and cool completely before storing.

What olives are best?

Traditional black olives work best, especially Portuguese olives.

Is Bacalhau à Gomes de Sá spicy?

No — it’s savoury, rich, and comforting rather than spicy.

🇵🇹 More Portuguese Recipes You’ll Love

Caldo Verde
Beef and Chouriço Lasanga
Bifanas
Portuguese Roast Chicken

🤍 Join the Portuguese Kitchen Table

If you make this Bacalhau à Gomes de Sá, I’d love to hear from you ✨ Leave a comment below and let me know how your family enjoyed it.

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Happy cooking 🤍