Bacalhau à Gomes de Sá
This classic Portuguese cod dish features flaked salt cod baked with onions, potatoes, and olives. It's a comforting and flavorful meal, perfect for a family dinner.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 500 gsalt cod, desalted and flaked
- 500 gpotato, peeled and thinly sliced
- 2 pcsyellow onion, thinly sliced
- 3 clovegarlic clove, minced
- 0.5 cupolive oil
- 0.5 cupblack olive, pitted
- 1 tspsalt
- 0.5 tspblack pepper, ground
garnish
- 0.25 cupfresh parsley, chopped
- 2 pcshard-boiled egg, sliced
Equipment
large skillet · large pot · knife · baking dish
The method
Step by step
- 1
If using un-desalted salt cod, soak it in cold water for 24-48 hours, changing the water several times, until it is adequately desalted. Then, drain and flake the cod.
Cook’s note: Taste a small piece of the cod to ensure proper desalting. It should be savory, not overly salty.
- 2
Preheat your oven to 180°C (350°F).
About 5 min
- 3
In a large pot, boil the potatoes in salted water until they are tender but still hold their shape, about 10-15 minutes. Drain well and set aside.
About 15 min
Cook’s note: Do not overcook the potatoes, as they will continue to cook in the oven.
- 4
In a large skillet or pan, heat half of the olive oil over medium heat. Add the yellow onion and cook until softened and translucent, about 8-10 minutes.
About 10 min
Cook’s note: Cook the onions slowly to bring out their sweetness.
- 5
Add the garlic clove to the skillet with the onions and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Gently fold in the flaked salt cod, black olives, salt, and black pepper into the onion mixture. Cook for 2-3 minutes, just to warm through.
About 3 min
- 7
In a large baking dish, arrange a layer of the cooked potatoes. Top with a layer of the cod and onion mixture.
About 5 min
- 8
Repeat the layers until all ingredients are used, finishing with a layer of potatoes on top.
About 2 min
- 9
Drizzle the remaining olive oil evenly over the top of the dish.
About 1 min
- 10
Bake in the preheated oven for 25-30 minutes, or until heated through and lightly golden on top.
About 30 min
Cook’s note: If the top browns too quickly, you can loosely cover it with foil.
- 11
Remove from the oven and garnish with fresh parsley and sliced hard-boiled egg.
About 1 min
- 12
Serve hot.
Keep it good
Store leftover Bacalhau à Gomes de Sá in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until warmed through.