Portuguese cod casserole (bacalhau à Gomes de Sá)

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Portuguese cod casserole (bacalhau à Gomes de Sá).

Portuguese cod casserole (bacalhau à Gomes de Sá) is a dish made primarily from dried cod, potatoes, and onions. It is a specialty of the city of Porto, but is nowadays popular throughout the whole of Portugal and is considered one the country's greatest bacalhau recipes. Bacalhau can mean cod in general but usually refers to the dried and salted cod commonly sold in the country.

Origin of the name

Gomes de Sá was the son of a wealthy 19th-century merchant in Porto who apparently dealt in cod. The family fortune dwindled and the son found a job at the famous Restaurante Lisbonense in downtown Porto. It was there that he created the recipe. He died in 1926.

  • 9 pieces dried (salt) cod
  • 3 kg peeled potatoes
  • 2 cloves garlic
  • 5 eggs
  • olive oil
  • chopped parsley
  • olives

Boil the cod, potatoes and eggs, having cut the cod in strips and removed skin and bones. Slice the peeled potatoes with the eggs.

Sauté in olive oil, with wheels of sliced onion and chopped garlic until the onion is yellow.

Alternate layers of cod, potato, egg and onion in casserole dish. Bake in oven. When done, sprinkle with grated parsley and olives to taste and serve.