🐟 Bacalhau à Gomes de Sá

Name: Bacalhau à Gomes de Sá
Total time: 90 min
Yield: 4
Cuisine: Portugal · Porto
Ingredients: 500 g salt cod, desalted for 24–36 hours; 800 g potatoes; 3 onions, thinly sliced; 2 garlic cloves, sliced; 100 ml olive oil; 3 eggs, hard-boiled; 12 black olives and a handful of chopped parsley, black pepper

Origin: Portugal · Porto

612kcal

per serving · 350 g

175kcal

per 100 g

42 gProtein12 g / 100 g

32 gFat9 g / 100 g

42 gCarbs12 g / 100 g

Bacalhau à Gomes de Sá is a Porto casserole of flaked salt cod layered with sliced boiled potatoes and onions softened in plenty of olive oil, then baked until golden at the edges. It is finished with wedges of hard-boiled egg, black olives and chopped parsley. The flavour is savoury and oniony, the texture soft and layered, and it is served straight from the baking dish as a hearty main course.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein12 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: salt cod

Not veganbecause of: salt cod, egg

Not keto12 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Fish

What it is made of

salt codpotatoonioneggolivesparsley

Recipe

4 servings90 min

Ingredients

500 g salt cod, desalted for 24–36 hours
800 g potatoes
3 onions, thinly sliced
2 garlic cloves, sliced
100 ml olive oil
3 eggs, hard-boiled
12 black olives and a handful of chopped parsley, black pepper

Method

Desalt the cod in cold water in the fridge, changing the water several times. Cover it with boiling water, rest 20 minutes, then drain, remove skin and bones and flake it.
Boil the potatoes in their skins until just tender, peel and slice into rounds.
Cook the onions and garlic slowly in the olive oil until soft and pale golden, about 15 minutes. Stir in the cod.
Layer the potatoes and the cod-and-onion mixture in a baking dish, pouring over the oil from the pan, and season with pepper.
Bake at 200 °C for 15–20 minutes until golden. Top with egg wedges, olives and parsley and serve.

How to make it lighter

Halve the olive oil — 1 tbsp oil ≈ 120 kcal — and add a splash of the cod cooking water to keep the layers moist.
Use fewer potatoes and more onion, and serve with a big green salad.
Keep the eggs and olives as a garnish rather than adding extra.

History

The recipe is usually credited to José Luís Gomes de Sá, a Porto cod merchant of the late 19th century, who is said to have sold or given it to a friend on the condition that it carry his name. It became one of the best-known of Portugal’s many salt cod dishes. Today it is a fixture of family lunches and of the Christmas Eve table in northern Portugal.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →