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Bacalhau à Gomes de Sá

This classic bacalhau a Gomes de Sa, or Portuguese salt cod-potato-onion casserole, is authentic in all ways but one: Instead of peeling, boiling, and cutting the potatoes, they're very thinly sliced, layered in the dish, and cooked in the oven.

Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 10 mins
Servings: 4 to 6 servings
Calories: 830 kcal
Course: Main Course
Cuisine: Portuguese

Ingredients

  • olive oil
  • 2 large Spanish onions cut in half and then sliced into half moons
  • 2 bay leaves
  • 4 garlic cloves minced
  • Salt and freshly ground pepper
  • 1 3/4 pounds Yukon gold potatoes sliced 1/16-to-1/8-inch (1 to 3 mm) thick
  • 1 1/2 pounds salt cod soaked and cooked
  • 2/3 cup pitted Kalamata olives in oil sliced, plus more for garnish
  • 6 large hard boiled eggs 4 eggs cut crosswise into 5 or 6 slices each; the remaining 2 eggs cut lengthwise into quarters
  • 2 tablespoons chopped flat-leaf parsley

Instructions

    Cup of Yum
  1. Position a rack in the middle of the oven and crank the heat to 350°F (176°C).
  2. Drizzle a good glug of the oil (maybe 3 to 4 tablespoons) in a large skillet and set over medium-high heat. When the oil shimmers, add the onion slices and bay leaves. Cook, covered, stirring occasionally, until the onions are golden and soft, 20 to 25 minutes. Add the garlic and cook 1 minute more. Slide off the heat and let cool slightly.
  3. Meanwhile, liberally coat a 2-quart casserole dish with olive oil. Sprinkle the bottom with salt and pepper.
  4. Line the bottom with some of the potato slices, overlapping them in concentric circles, creating a flower pattern.
  5. Scatter some of the cooked onions and olives over the potatoes.
  6. Place some of the chunks of cooked salt cod on top of the olives and potatoes.
  7. Top with one sliced hard-boiled egg.
  8. Cover with a layer of potatoes and top with a good glug of olive oil and a generous amount of salt and pepper.
  9. Continue layering the onions and olives; salt cod; sliced egg; and potatoes, salt, and pepper--ending with potatoes. Occasionally press down on the casserole to make sure the layers are even and flat.
  10. Cover the pan with foil and slide it into the oven. Cook until the potatoes are tender when pricked with a fork or skewer, 30 to 60 minutes, depending how many layers you have. Uncover the casserole and continue cooking until the top is lightly browned, about 10 minutes more.
  11. Remove the pan from the oven and let the casserole cool slightly. Strew the remaining olives, the parsley, and top with the egg quarters. Proudly carry the pot to the table and wish everyone bom appetite!

Nutrition Information

Serving 1portion Calories 830kcal (42%) Carbohydrates 45g (15%) Protein 122g (244%) Fat 16g (25%) Saturated Fat 4g (20%) Monounsaturated Fat 6g Cholesterol 538mg (179%) Sodium 12412mg (517%) Fiber 7g (28%) Sugar 6g (12%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 830

% Daily Value*

Serving 1portion
Calories 830kcal 42%
Carbohydrates 45g 15%
Protein 122g 244%
Fat 16g 25%
Saturated Fat 4g 20%
Monounsaturated Fat 6g 30%
Cholesterol 538mg 179%
Sodium 12412mg 517%
Fiber 7g 28%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.