Bacalhau à Gomes de Sá
User Reviews
4.6
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Prep Time
2 d 15 mins
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Cook Time
50 mins
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Total Time
2 d 1 hr 5 mins
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Servings
4
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Cuisine
Portuguese
Bacalhau à Gomes de Sá
Description
This Portuguese dish, Bacalhau à Gomes de Sá, features salted cod that is soaked and rinsed thoroughly over two days to remove excess salt. The cod is flaked into pieces, and red bliss potatoes are thinly sliced and parboiled for partial cooking. The dish is assembled in layers of sautéed onions, potatoes, cod, and olive oil in an ovenproof casserole, finishing with a top layer of onions and more olive oil. The layering and generous use of quality olive oil give the dish a lush texture and aromatic richness.
The casserole is baked covered at a moderately high temperature, allowing the potatoes to finish cooking and the flavors to meld. The salad-like accompaniments of sliced hard-boiled eggs and pitted kalamata olives are added before serving, offering contrasting textures and salty, briny notes.
Traditionally, this dish is served warm as a main course. It highlights the savory, flaky cod balanced with tender potatoes and sharp elements of egg and olives. Fresh parsley can be used to garnish for freshness and mild herbaceousness.
Ingredients
- 1 pound salt cod
- 2 pounds red bliss potato peeled and cut into 1/4-inch slices
- salt
- olive oil about 1 1/2 cups
- 2 onion sliced, Spanish variety
- 4 egg sliced, hard-boiled
- 1/2 cup kalamata olives pitted
- parsley optional, fresh, to garnish
Instructions
- Soak the salted cod for 48 hours. Rinse it well under running water and place it in a bowl. Cover the cod fish with cold water and cover the bowl with plastic wrap. Refrigerate and change the water 4 times a day, until the cod is sufficiently desalted. Flake the cod into big chunks, removing any bones, and reserve.
- Parboil the potatoes. Place the potatoes in a large pot and cover with salted water. Bring to a boil, reduce heat to medium-low and simmer for about 5 minutes. The potatoes should still be firm and your fork should meet resistance, as they will finish cooking in the oven. Drain and reserve.
- Preheat oven to 400 degrees F.
- Assemble the dish. Liberally grease a 3-qt ovenproof casserole dish with olive oil. Add 1/3 of the sliced onions, then layer half of the potatoes, half of the cod fish and another generous layer of olive oil. Repeat, finishing with a layer of onions and a good pour of olive oil. Cover with foil.
- Bake in the preheated oven for 40 minutes, basting occasionally with the juices, or until the potatoes are tender and most of the excess juices have evaporated. Remove the foil, add hard-boiled eggs and olives and continue baking until golden brown, about 10 to 15 minutes more.
- Remove from oven and let it cool slightly. Top with fresh parsley, if desired, and serve immediately.
User Reviews
Overall Rating
4.6
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