🇵🇹 Bacalhau à Gomes de Sá
This traditional Bacalhau à Gomes de Sá recipe is a classic Portuguese cod and potato bake layered with onions, olive oil, eggs, and olives. A comforting family favourite full of authentic Portuguese flavour 🇵🇹
Ingredients
- 700-800g soaked cod fillets about 2 large salted cod fillets
- 6 medium Yukon Gold potatoes peeled and sliced
- 2 large onions thinly sliced
- 4-6 garlic cloves minced
- ½ cup olive oil plus more for drizzling
- 2 bay leaves
- 1 teaspoon white pepper
- 2 tablespoon fresh parsley chopped
- salt to taste if needed
Garnish
- 4 boiled eggs sliced
- black olives
- extra chopped parsley
- Lemon wedges
Instructions
- 1. Soak the CodSoak the salted cod in cold water for 24–48 hours, changing the water every 6–8 hours to remove excess salt.
- 2. Cook the CodBring a pot of water to a gentle boil and cook the cod for about 10 minutes. Remove and let cool slightly before flaking into chunks and removing any bones or skin.
- 3. Prepare the PotatoesBoil the sliced potatoes until just fork tender. Drain carefully and set aside.
- 4. Make the Onion and Cod MixtureHeat 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.
- 5. Layer the DishDrizzle 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 eggs, olives, parsley, and a generous drizzle of olive oil on top.
- 6. BakeBake at 375°F (190°C) for 20–25 minutes until golden and bubbling.Let rest for 10-20 minutes before serving.
Notes
- Use high quality olive oil for the best flavour
- Taste the cod before adding extra salt
- Letting the dish rest after baking helps the potatoes absorb all the flavour
- Serve with lemon wedges and crusty Portuguese bread 🍋
