Dish

Bacalhau à Gomes de Sá

Codfish Gomes de Sá

Bacalhau à Gomes de Sá is made by first soaking salt cod in water to remove the excess salt. The cod is then poached in milk until it is cooked through. Meanwhile, potatoes are boiled until they are tender and then sliced into thin rounds. The sliced potatoes are then layered in a baking dish with sliced onions, sliced olives, and the cooked cod. The dish is then baked in the oven until the top is golden brown.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Bacalhau à Gomes de Sá has been a popular dish in Portugal since the 19th century. It is named after a Porto merchant named José Luís Gomes de Sá, who is said to have created the dish.

Dietary considerations

Pescatarian, gluten-free

Variations

There are many variations of Bacalhau à Gomes de Sá, with some recipes calling for the addition of garlic or tomatoes to the dish.

Presentation and garnishing

Bacalhau à Gomes de Sá is typically served in individual portions, with a garnish of sliced olives and fresh herbs, such as parsley or cilantro.

Tips & Tricks

To make the dish even more flavorful, try adding a layer of sliced tomatoes or roasted red peppers between the layers of potatoes and cod.

Side-dishes

Green salad, boiled vegetables

Drink pairings

Red wine

Delicious Bacalhau à Gomes de Sá recipes

Bacalhau alla Gomes de Sá

Mediterranean Delight: Bacalhau alla Gomes de Sá