Bacalhau à Gomes de Sá

Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.

About the recipe

Bacalhau à Gomes de Sá is a classic linked to Porto and to generous, family-style platter cooking.

The dish highlights cod chips, boiled potatoes and lots of olive oil, resulting in a simple recipe, but full of presence.

Tradition admits small variations, especially in oven time and onion intensity.

Ingredients

• 600 g chipped desalted cod
• 800 g thickly sliced ​​potatoes
• 2 sliced ​​onions
• 3 sliced ​​garlic cloves
• 4 hard-boiled eggs
• 100 ml olive oil
• Chopped parsley
• Black olives
• Salt and black pepper

Method

1. Cook the potatoes in lightly salted water until they are tender but still firm.
2. Blanch the cod, remove skin and bones and separate into large chips.
3. Saute onions and garlic in olive oil until sweet and shiny.
4. Mix potatoes, cod and sautéed in a dish, drizzling with more olive oil.
5. Bake in the medium oven for about 20 minutes to heat and unite the flavors.
6. Finish with boiled eggs, parsley and olives.

Tips from Empório Portugal

• Don't chop the cod too much: large pieces make the dish more elegant.
• The dish must be placed in the oven moist with olive oil, never dry.
• Prepare part of the assembly in advance and finish it close to serving.

Possible substitutions in Brazil

• Regular potatoes work well if cut into thick slices.
• Parsley can be combined with a little coriander if the family likes it.

Pairing

A Douro white or a more structured Vinho Verde. Content intended for adults 18+. Drink responsibly.