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Bacalhau à Gomes de Sá

Serves 4 to 6 Entree seafood, Fish, Easter

Bacalhau à Gomes de Sá

Bacalhau à Gomes de Sá hails from Porto, a city where this dish is as much a part of the landscape as the Douro River. Traditionally enjoyed during family gatherings, especially around Easter, it reflects the region’s love for uncomplicated yet deeply satisfying meals. This is the home version, passed down through generations, with the salt cod, potatoes, and onions coming together in a comforting embrace.

Expect a harmony of tender, flaky salt cod enriched by the smoothness of olive oil and milk, punctuated by the earthy notes of black olives and the freshness of parsley. The creamy slices of hard-boiled eggs add a touch of richness, creating a dish that feels both rustic and refined. Serve it as the centerpiece of a leisurely lunch, where each bite tells a story of Porto's culinary soul.

Ingredients

  • 700 gbacalhau salt cod — desalted and soaked in warm milk
  • 1 kgpotatoes — boiled and thickly sliced
  • 3onions — sliced into rings
  • 6 clovesgarlic — sliced
  • 4hard-boiled eggs — quartered
  • 100 gblack olives
  • 150 mlextra virgin olive oil
  • 200 mlwhole milk — for soaking the cod
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by soaking 700 g of bacalhau salt cod in cold water for 24 to 48 hours, changing the water every 8 hours to remove excess salt. After soaking, drain and pat the fish dry with a clean kitchen towel to ensure it sears cleanly instead of stewing in its own water.
  2. Peel and slice 1 kg of potatoes into rounds about 1 cm thick. Place them in a large pot, cover with cold water, and add a pinch of fine sea salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are just tender but still hold their shape, about 10-15 minutes. Drain and set aside.
  3. In a large skillet, heat 150 ml of extra virgin olive oil over medium heat. Add 3 thinly sliced onions and 6 cloves of minced garlic. Cook slowly, stirring occasionally, until the onions are soft and translucent, and the mixture smells sweet, about 10 minutes.
  4. Add the soaked and dried bacalhau to the skillet, nestling it among the onions and garlic. Pour in 200 ml of whole milk and gently shake the pan to distribute the liquid evenly. Cover and cook over low heat until the fish turns opaque and just firm, about 10 minutes. Avoid stirring to keep the fish pieces whole.
  5. Gently fold the cooked potatoes into the skillet with the bacalhau mixture, ensuring they are well coated with the oil and milk. Season with fine sea salt and black pepper to taste. Continue to cook on low heat for another 5 minutes to allow the flavors to meld.
  6. Transfer the mixture to a serving dish, arranging it evenly. Slice 4 hard-boiled eggs and scatter them over the top along with 100 g of black olives. Drizzle with a thread of raw olive oil for added richness.
  7. Finish by sprinkling 3 tablespoons of chopped flat-leaf parsley over the dish. Taste for salt, adjusting if necessary. Serve immediately while the dish is warm and the flavors are vibrant.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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