| Prep: 2 hours 30 mins | Cook: 1 hour | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 539 | 31g | 5g | 36g |
| sugars | fibre | protein | salt |
| 4g | 7g | 43g | 0.69g |
Why I Love Portuguese Bacalhau à Gomes de Sá
If you’ve been following my culinary journey, you’ll know that I’m no stranger to a range of global dishes. One of my all-time favorites has to be the classic Portuguese recipe, Bacalhau à Gomes de Sá. My love for this dish explores beyond my expertise in rugged mountains cuisine and conveys the rich, profound flavors rooted in the heart of Portugal.
Shared Love for Cultural Cuisine
While my primary kitchen speciality lies in game meats and trout, its recipes like Bacalhau à Gomes de Sá that really excite me. I think it’s the simplicity yet profound depth of flavors that really showcases Portugal’s gastronomic landscape. This dish was introduced by the highly acclaimed Portuguese chef, José Avillez, who inspired me with his creative yet authentic approach towards native Portuguese cuisine.
The Perfect Pairings
What I also love about the Bacalhau à Gomes de Sá is that it is a complete meal on its own. However, if you’re looking to make a grand feast, this dish pairs beautifully with a fresh green salad, Portuguese-style roasted peppers, or a steamy bowl of caldo verde. The hearty and savory flavors of the Bacalhau are perfectly balanced by the freshness of these accompaniments, making the meal both satisfying and pleasantly light.
If there’s one thing that my partner, Gordon, and I truly relish, it’s inviting friends over for dinner and treating them to dishes like these. One can’t help but feel the communal love that’s put into creating a meal and sharing it around the table. Bacalhau à Gomes de Sá, with its striking flavors and homely allure, instantaneously weaves a connection with everyone, making them feel like a part of a big, generous Portuguese family.
Every bite of the Bacalhau transports me to the heart of Portugal, a place that’s always brimming with love, warmth and the joy of food. And the opportunity it provides me to be an ephemeral culinary guide immerses me in the delight of sharing and celebrating global food cultures.
What You’ll Need
Method
Step One
Firstly, soak the dried cod in cold water for 24 to 36 hours, changing the water several times to remove most of the salt. After soaking, boil it until it flakes easily. Then, remove any skin and bones and flake it into large pieces. Put it aside for later use.
Step Two
Peel the potatoes and boil them in another pot until they are fully cooked but still firm. Drain them and cut into round slices. Set them aside as well.
Step Three
Chop the onions and garlic. In a large skillet, heat some olive oil and sauté them until they are soft and golden brown. Add flaked cod to the pan and let it absorb the flavors. Season with a little salt and pepper according to your taste.
Step Four
Preheat your oven to 350°F (175°C). In an oven-safe dish, layer half the potato slices, followed by half the fish mixture. Repeat the layers and top with potato slices. Pour the remaining olive oil over the dish.
Step Five
Place the dish in the preheated oven and bake for about 20-30 minutes. The top layer should get slightly crunchy and golden brown.
Step Six
While the dish is cooking, slice the boiled eggs and chop the parsley. Once the Bacalhau is ready, remove it from the oven and decorate the top with the egg slices, scattered black olives, and sprinkled parsley.
Step Seven
Let it cool for a few minutes before serving. Bacalhau à Gomes de Sá is best enjoyed warm. Bon Appetit!
