Bacalhau à Gomes de Sá is a traditional Portuguese casserole consisting of layers of fish, potato and onion, topped with egg and olives. It's a relatively simple yet flavorful and comforting dish that's a national favorite.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
Salt cod may not be as well known in many parts of the world, but in Portugal, it's a huge favorite. And that's saying something in a country that has a large coastal region with access to a wide range of fresh fish and shellfish.
There's a saying that there are at least as many bacalhau (salt cod) recipes in Portugal as there are days in the year. And this one is high up on the list. It may use only a few ingredients, but this hearty, comforting dish has stood the test of time and is well worth enjoying.
What is salt cod?
Salt cod, known as bacalhau in Portuguese and bacalao in Spanish, is simply dried, salted cod fish. Salting cod is generally dated back to the late 1400s/early 1500s when Europeans made their ways to the shores of the Americas.
Off the coast of Newfoundland, the Portuguese navy found vast quantities of cod and needed a way to preserve it. Given the climate didn't suit drying, they salted it instead. It was the start of what's to this day a national obsession in Portugal.
As well as becoming a part of cross-Atlantic trade, it also made it's way to Caribbean as it provided a food solution which saved taking away land from the sugar plantations.
While other places don't consume salt cod quite as much as the Portuguese, it's still popular in Spain, Italy and elsewhere. It has a lovely flavor that's gently fishy but also seasoned. If you'd like to experiment with it more, which I recommend, then be sure to try remojón, a Spanish salt cod and orange salad, and my salt cod stuffed piquillo peppers.
Origins of Bacalhau à Gomes de Sá
This particular dish originates in Porto in the North of Portugal. Unlike many dishes shrouded in mystery, this one has a known creator. José Luís Gomes de Sá Júnior was a salt cod merchant in the 19th century. He created this recipe and then sold it to his friend who was a restauranteur in the city.
Since then, it's popularity has grown not just beyond Porto to other parts of Portugal, but also to Brazil. The Northern region around Porto saw many emigrate to Brazil particularly in the mid 19th century and they took many of their culinary traditions with them. This and other salt cod dishes remain popular there to this day.
Some in both countries choose to prepare this dish for Good Friday, but it's definitely something you can enjoy at other times as well.
Preparing salt cod
While salt cod lasts well being preserved, it does need a little preparation before you can use it. It would be far too salty if you tried to use it without soaking first.
However the process is really easy, you just need to prepare ahead. You simply place the salt cod in a container and cover the fish with cold water, changing the water a few times to remove the salt.
Exactly how long you need to soak the fish depends on the thickness - usually, you need at least 24 hours, but it can be 48 hours for thicker pieces of fish.
You're looking for a balance between a slight level of salt yet not becoming too bland. The only sure way to know is to break off a small piece and taste it. It should have a slight saltiness, but not too much and not none.
After that, you drain and pat dry the fish before using in your recipe. You can store it this way in the fridge for a couple days, if needed. For many recipes you then poach the fish in water or milk as part of cooking with it, but you can also use it uncooked.
Steps to prepare this dish
Once you have your de-salted cod, this dish is relatively easy to prepare. Though I should warn you do have a bit of preparation as you cook different components then bring them all together.
Prepare the fish -
First, you have to de-salt the cod ahead of time, then cook it briefly in water, flake it and then let it soak in milk. If you are running short on time, you could cook it in milk as I do for my salt cod stuffed peppers.
This water then milk way is a slightly speeded up take on the original (which soaks for longer) but still has that same balance of flavor and tenderness.
Prepare the potatoes -
While the fish is soaking in the milk, prepare the potatoes. I'd recommend an all-rounder for this - in the US I'd suggest yellow potatoes. You cook them whole then peel and slice them - this, too, is to help get the best texture.
One thing to note cooking them whole is you may have to take potatoes out at different times as smaller ones will cook a little quicker.
Cook the onions and garlic -
As the potatoes cook, slice the onions and garlic and cook in plenty olive oil. You want them to get nicely soft and starting to caramelize so they have a lovely sweetness to them. Cook the onions most of the way before adding the garlic so it doesn't burn.
Bring together and bake -
Then, place the drained fish, sliced potatoes and onions in an oiled baking dish. It's not clear from the original whether you mix them or layer, so do as you prefer. Though personally I like layering to protect the fish between the potatoes (which can gather the oil underneath) and onions (to crisp and hold in moisture on top). Be sure to add some more olive oil, salt and pepper.
Bake a few minutes then serve, garnishes with slices of hard boiled egg, black olives and chopped parsley. If you're not a fan of any of those, feel free to skip though all do work well.
I know, this might all seem like a lot but each step is easy and there's not too much hands on work. And the result is worth the effort!
Bacalhau à Gomes de Sá is a relatively simple Portuguese salt cod casserole combining fish, potatoes and onion which while it may not sound like much, is a deliciously comforting combination. It's fairly hearty but also easy to eat. Well worth enjoying soon.
Try these other favorite fish dishes:
- Goan fish curry (a delicious mix of fish, spices, coconut milk and a slight sourness from tamarind. A firm favorite with us and readers)
- Sicilian swordfish with capers and olives (a simple dish packed with Mediterranean flavors that's easy and so tasty.)
- Cambodian fish amok (an unusual and lovely steamed fish curry that's light, creamy and flavorful)
- Plus get more seafood recipes in the archives.
Bacalhau à Gomes de Sá, Portuguese salt cod casserole
Ingredients
- 8 oz salt cod
- ¾ cup milk
- 8 oz potatoes an all rounder such as yellow potatoes
- 1 onion medium, recommend white/sweet onion
- 1 clove garlic
- 4 tablespoon extra virgin olive oil approximately, or virgin olive oil
- 1 hard boiled egg (optional)
- 7 black olives approximately, or more/less to taste
- 1 tablespoon chopped parsley roughly chopped
Instructions
Ahead of time
- Place the salt cod in a container and cover the fish with cold water. Refrigerate and leave to soak for at least 24 hours, possibly up to 48 hours if the fish is thicker, changing the water 3 times a day (drain off salty water and cover again with cold eater each time).
- You can test the fish by trying a small piece form near the middle to see if it's about the right level of saltiness (about what you'd want to eat - not too salty but also not without a slight flavor). Remove the fish from the soaking water and pat dry. You can use immediately or place in fridge for a day or two at this point.
When ready to make main dish
- Bring a small pot/pan of water to a simmer and add the pieces of salt cod. Cook the fish for around 5 minutes, depending on the thickness, until the fish is tender and will flake relatively easily.
- Remove the fish from the water and let it cool slightly so easier to handle. Remove any skin/sinew and bones and flake the fish into medium pieces (try to do this while it's still warm to work best). Warm the milk and pour over the flaked salt cod - you can either warm the milk to just under a simmer and pour over the fish in a dish/bowl, or warm the milk in a heatproof bowl in the microwave and then add the fish. Set aside to steep as you prepare other components.
- Place the potatoes, whole, in a pot/pan and cover with cold water. Cover and bring to a boil then reduce the heat to a simmer. Cook the potatoes through until tender to a knifepoint all the way through - it will vary depending on size of potato but is likely around 10 - 15 minutes. If you have different sizes, some will cook before others so remove the ones that are cooked and allow others to cook a little longer, as needed.
- Peel and halve the onion and cut into slices. Cut larger slices in half. Peel and roughly chop the garlic. Warm half of the oil in a wide skillet/frying pan over a medium heat. Add the onion and cook, stirring now and then, until it is soft and translucent. If needed, add a little more oil or reduce the heat to avoid it burning. Once soft, add the garlic, stir to mix through and cook a minute or two more then remove from heat.
- Meanwhile, pre-heat the oven to 375F/190C.
- Once the cooked potatoes are cool enough to handle, peel off the skin then cut into medium thick slices - you want them thick enough that they don't fall apart but also not that thick.
- Oil the bottom of a casserole/baking dish large enough to hold the fish, potatoes and onion. Add the potato slices and spread out across the bottom. Drizzle with a little more oil. Drain the fish from the milk and add on top, then add the onion over the top. If you like, you can mix them together but I prefer left as these three layers. Add a little salt and pepper and drizzle with a little more oil. Bake for approximately 15 - 20 minutes until the onions are gently brown and the potatoes may be starting to crisp.
- Top the dish with slices of hard boiled egg, olives and chopped parsley then serve.
Notes
.
I show making as written for two people, but the method and cooking times are the same if increased for more servings - it will likely just take a little longer eg to bring the water for the potatoes to a boil and other times you are warming liquid may take longer to reach temperature. Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Remember to pin for later!
Leave a Reply