Codfish À Gomes de Sá is a tasty Portuguese dish that brings together simple ingredients like salted cod, potatoes, and olives. Have you ever tried it? You start by soaking the cod for a couple of days to take out the salt and make it tender. Once that's done, layer it with sliced potatoes and onions and bake it all together. The result? A warm, satisfying casserole perfect for family meals or special gatherings. It's rich in flavor and connects you to Portugal's maritime history. Want to learn more about its history or preparation tips?

Key Takeaways

• Bacalhau à Gomes de Sá is a traditional Portuguese dish made with salted cod, potatoes, and onions, reflecting Portugal's maritime heritage.
• The dish features desalted cod layered with waxy potatoes, sweet onions, olives, and hard-boiled eggs for a flavorful casserole.
• Preparation involves soaking the salted cod for 24 to 72 hours to remove excess salt and rehydrate the fish.
• Bake the assembled casserole at 350°F (175°C) for about 30 minutes until the top is golden and crisp.
• Serve with lemon wedges and a side of white wine or rice to complement the rich flavors of the dish.

History

The history of Bacalhau à Gomes de Sá traces back to early 20th century Porto, Portugal, where codfish seller José Luis Gomes de Sá Junior first created this beloved dish.

Have you ever wondered how a simple meal can carry so much meaning? The dish showcases the importance of quality ingredients, much like how Traeger grills prioritize durable construction for flavorful cooking.

After its debut, the dish gained fame at Restaurante Lisbonense, where a skilled cook perfected it. The original recipe involves marinating the cod in hot milk for two hours, showcasing a unique preparation method.

Bacalhau à Gomes de Sá isn't just a meal; it reflects the cultural significance of cod in Portuguese cuisine. Plus, it highlights Portugal's rich maritime history, earning its spot as a finalist in The 7 Wonders of Portuguese Cuisine.

Isn't that fascinating?

Recipe

Recipe

Bacalhau à Gomes de Sá is a beloved staple in Portuguese cuisine, celebrated for its rich flavors and comforting textures. This dish highlights the versatility of salted cod, which is transformed into a delightful casserole that combines tender potatoes, sweet onions, and the briny taste of olives. Perfect for gatherings or special occasions, this dish showcases the culinary heritage of Portugal, drawing from its maritime roots.

The balance of ingredients creates a hearty meal that's both satisfying and elegant. For an eco-friendly baking experience while preparing this dish, consider using certified compostable options for lining your baking dishes, which can enhance both convenience and sustainability.

To prepare this dish, start by desalting the salted cod, a process that typically takes anywhere from 24 to 72 hours. This soaking not only removes the excess salt but also rehydrates the fish, making it tender and flavorful.

Once the cod is ready, the layering of ingredients begins, culminating in a beautifully baked casserole that's both visually appealing and delicious.

Ingredients

• 1 lb (450 g) salted cod, desalted and flaked
• 2 lbs (900 g) waxy potatoes (such as Red Bliss), peeled and sliced
• 2 large onions, thinly sliced
• 1 cup (150 g) black olives, pitted and sliced
• 4 hard-boiled eggs, sliced
• 1/2 cup (120 ml) olive oil
• 1/4 cup (60 ml) milk
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

To cook Bacalhau à Gomes de Sá, preheat your oven to 350°F (175°C). In a large pot, cook the sliced potatoes in boiling salted water until just tender, about 10-15 minutes. Drain and set aside.

In a skillet, heat olive oil over medium heat and sauté the onions until they're soft and translucent. In a large casserole dish, layer the flaked cod, followed by a layer of sautéed onions, then the sliced potatoes, olives, and hard-boiled eggs.

Repeat the layering until all ingredients are used, finishing with a layer of potatoes. Drizzle the milk over the top and season with salt and pepper. Bake in the oven for approximately 30 minutes or until the top is slightly crisp and golden.

When making Bacalhau à Gomes de Sá, it's important to choose the right type of potatoes to guarantee they hold their shape during cooking. Waxy potatoes are ideal for this dish.

Additionally, for a touch of brightness, consider serving the casserole with lemon wedges to squeeze over the top just before eating. Pairing the dish with a crisp white wine or a side of white rice can elevate the flavors and enhance your dining experience.

Final Thoughts

Bacalhau à Gomes de Sá not only delights the palate but also connects you to Portugal's rich culinary heritage. This traditional Portuguese dish brings together salted cod, potatoes, hard-boiled eggs, black olives, and quality olive oil in a beautiful harmony of flavors.

Using eco-friendly dining products enhances the enjoyment of this dish, allowing you to serve it sustainably. Have you ever tasted something so comforting that it feels like a warm hug? That's what this dish offers, especially during festive occasions.

By using quality ingredients and following the preparation steps, you guarantee the cod is tender and flavorful. Plus, don't forget the fun of making your own regional adaptations! Whether you add different vegetables or seafood, Bacalhau à Gomes de Sá invites creativity and personal touch.