Bacalhau à Gomes de Sá

Bacalhau à Gomes de Sá

Bacalhau à Gomes de Sá is a traditional Portuguese dish made from salted cod, potatoes, onions, olive oil, black olives, hard-boiled eggs, and parsley. It is named after its creator, Gomes de Sá, a 19th-century merchant from Porto, Portugal.

History

The dish was created by José Luís Gomes de Sá Júnior, who was born in Porto in the 19th century. Gomes de Sá was a codfish merchant, and he developed this recipe as a way to prepare the abundant salted cod that was a staple in Portuguese cuisine. The recipe was passed down through generations and has become one of the most beloved dishes in Portugal.

Ingredients

• 1 kg of salted cod
• 1 kg of potatoes
• 2 large onions
• 2 cloves of garlic
• 100 ml of olive oil
• 2 bay leaves
• 100 g of black olives
• 4 hard-boiled eggs
• Fresh parsley
• Salt and pepper to taste

Preparation

1. Soak the salted cod in water for 24-48 hours, changing the water several times to remove the excess salt. 2. Boil the cod in water for about 10 minutes, then drain and let it cool. Remove the skin and bones, and flake the fish into large pieces. 3. Peel and boil the potatoes until they are tender but still firm. Let them cool, then slice them into rounds. 4. In a large pan, heat the olive oil and sauté the sliced onions and garlic until they are soft and golden. 5. Add the bay leaves and the flaked cod to the pan, stirring gently to combine. 6. Layer the sliced potatoes over the cod mixture, and drizzle with more olive oil. 7. Cover the pan and cook on low heat for about 10 minutes, allowing the flavors to meld together. 8. Garnish with black olives, sliced hard-boiled eggs, and chopped parsley before serving.

Serving

Bacalhau à Gomes de Sá is typically served as a main course, often accompanied by a simple green salad and a glass of Portuguese white wine. It is a popular dish during festive occasions and family gatherings.

Related Pages

• Portuguese cuisine
• Salted cod
• Olive oil
• Porto