How to make Bacalhau à Gomes de Sá

Why cooks start here

Bacalhau à Gomes de Sá is cooked the way Porto cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

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.