Bacalhau à Gomes de Sá was born in the north of Portugal, in Porto. It is a simple and tasty way to cook salted codfish.
Like most food from that region, it is hearty and uncomplicated: codfish, potatoes and egg, finished with sautéed onions and olives.
Ingredients (serves 6)
- 1 kg salted codfish
- 1 kg small potatoes
- 3 medium onions
- 4 garlic cloves
- 500 ml semi-skimmed milk
- 4 hard-boiled eggs
- Black olives
- Olive oil
- Dried bay leaf
- Parsley, salt and pepper, to taste
Instructions
- Soak the codfish in water for 24 to 36 hours, changing the water every 8 hours.
- Once desalted, remove the bones and shred the codfish into small pieces.
- Bring the milk to the boil and turn off the heat. Leave the codfish in the hot milk for 1 to 2 hours.
- Peel the potatoes and boil them for 25 minutes.
- Cut the potatoes into slices about 1 cm thick and season with salt and pepper.
- Preheat the oven to 180°C.
- Cook the onions in a little olive oil for 5 to 10 minutes. Add the garlic and cook for 2 more minutes.
- Drizzle 4 tablespoons of olive oil into an oven dish.
- Add layers of potatoes, drained codfish and the onion mixture. Season with salt and pepper.
- Drizzle another 4 tablespoons of olive oil on top and bake for 40 minutes.
- Garnish with sliced hard-boiled eggs, chopped parsley and black olives.
Download the Gomes de Sá Codfish recipe (PDF)
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