Bacalhau à Gomes de Sá
Gather your family for a comforting plate of Bacalhau à Gomes de Sá, a traditional Portuguese treasure.
On a lively Sunday afternoon at a local tasca in Lisbon, families come together, sharing laughter and stories over a plate of warmth: A Classic Comfort: Bacalhau à Gomes de Sá. This cherished dish, crafted by the talented Gomes de Sá in the late 1800s, highlights the amazing adaptability of bacalhau, or salted cod, and has become a beloved staple in Portuguese homes. Often served during family gatherings or special occasions, it carries a wave of nostalgia for many.
Making A Classic Comfort: Bacalhau à Gomes de Sá is more than just cooking; it's a ritual where flavors come together in a joyful dance. Tender pieces of cod meet fluffy potatoes and lots of onions, all baked just right with a splash of olive oil, and topped off with hard-boiled eggs and olives. Each bite is a taste of Portugal’s rich culinary story, warming the belly and the soul.
Ingredients · 4 servings
- 300 g salt cod
- 500 g potatoes
- 2 large onions
- 200 ml extra-virgin olive oil
- 4 large eggs
- black olives for garnish
- salt and pepper to taste
Method
- Soak the salt cod for 24 hours, changing the water several times.
- Cook the potatoes in their skins until tender, then peel and slice them.
- Slice the onions and sauté them in olive oil until translucent.
- Flake the soaked cod into large pieces, discarding any skin and bones.
- In a baking dish, layer the potatoes, cod, and sautéed onions.
- Drizzle with more olive oil, season with salt and pepper, and bake at 180°C (350°F) for about 15 minutes.
- Boil the eggs, peel, and slice them for topping the dish before serving.
- Garnish with black olives and serve warm.