Bacalhau à Gomes de Sá: how to prepare this Portuguese delight

Bacalhau à Gomes de Sá is one of the most traditional recipes in the region of Portugal. In addition to cod, the dish also has as main ingredients potatoes, eggs and olives. The name of this dish is a tribute to its creator, who was the cook of a famous restaurant in Porto, Lisbonense. Check out the delicious recipes below:

1. Simple Gomes de Sá cod

Ingredients

• 400 g of cooked and shredded cod
• 1 large onion cut into rings
• 3 potatoes
• Black olives to taste
• Olive oil
• 3 boiled eggs
• parsley to taste
• 500 ml of milk to marinate the cod
• 4 large garlic cloves

Preparation mode

1. Heat the milk and add it to the cod, reserve it in a covered container and let it rest for 2 hours so that the fish can marinate;
2. During this time, cook the eggs and potatoes and cut them into slices;
3. In a frying pan, add olive oil to taste and brown the onion in slices along with the 4 cloves of minced garlic. Reserve;
4. After a 2-hour break with the cod in milk, remove the fish from the solution and mix it with the sliced ​​boiled potatoes;
5. In a baking dish that can go in the oven, place the golden onion and garlic in the oil at the bottom. Once this is done, add the cod with the potatoes and bake at 200 degrees for 20 or 25 minutes;
6. When removing from the oven, season with parsley to taste and decorate with the egg slices and black olives to finish!

2. Bacalhau à Gomes de Sá with bay leaves

Ingredients

• 500 g desalted cod
• 4 large potatoes
• 2 sliced ​​onions
• Black olives
• 2 bay leaves
• 3 cloves of garlic
• Olive oil
• salt
• Black pepper

Preparation mode

1. Cook the potatoes for about 30 minutes, keeping them soft and firm. Also cook the eggs for about 15 minutes;
2. Cut the potatoes into slices, season with salt and brown them in a frying pan with oil. At this point, make sure that both sides are golden brown and that all the slices are in contact with the bottom of the skillet;
3. Add the desalted cod in boiling water for about 5 minutes. Once this is done, wait for it to cool and shred the fish, cleaning and removing the skin and bones;
4. In a skillet, add oil with two bay leaves and sauté the onions until they are translucent. Season with salt, pepper and garlic;
5. Add the cod to this mixture and incorporate the ingredients well so that the seasoning is uniform;
6. In an oven-safe roasting pan, put a drizzle of olive oil. Make layers with the potatoes and the cod;
7. Finally, add the black olives and the eggs cut into 4 parts to decorate and finish the assembly.
8. Place the dish in a preheated oven at 180 degrees for approximately 15 minutes. Finish with parsley and serve!

3. Bacalhau à Gomes de Sá with white pepper

Ingredients

• 200 g cod, desalted
• 1 bay leaf
• Potatoes peeled in wedges
• 3 minced garlic cloves
• 2 boiled eggs
• white pepper
• salt
• chopped parsley
• Black olive

Preparation mode

1. Cook the cod with the bay leaf, taking care that the water does not reach the boiling point. After cooking, reserve the water and the fish separately;
2. In the cod cooking water, cook the cut and peeled potatoes. If necessary, add more water to the pan;
3. Separate the cod into large flakes and clean any skin or bones present;
4. In a skillet with olive oil, sauté the onion in slices and the chopped garlic. Once this is done, add the fish and sauté quickly, taking care that the splinters do not fall apart;
5. In a refractory for the oven, mix well the cod, potatoes, eggs, olives, green smell and black pepper, basting everything with olive oil;
6. Take the mixture to the oven to bake over medium heat, just to brown and finish with a gold key your codfish à Gomes de Sá.

4. Bacalhau à Gomes de Sá with black pepper

Ingredients

• 2 large chopped onions
• 7 large potatoes, boiled without skin
• Olive oil
• salt
• black pepper
• 2 bay leaves
• 800 g of cooked cod
• 4 boiled eggs in slices
• green smell

Preparation mode

1. Cut the onions, cook the potatoes and the cod to advance the processes;
2. In a skillet, add oil, chopped onions and season to taste with salt and black pepper. Also add the 2 bay leaves, mix everything and wait until the onions are well sautéed and transparent;
3. In an oven roast, add the boiled potatoes in slices, making a first layer. On top, place the sauteed onion mixture, followed by a layer of cod. Repeat the layers until the assembly is finished;
4. Drizzle with olive oil and take the refractory to the oven to bake for 20 minutes at 190 degrees;
5. To finish, place the boiled eggs in slices on top and decorate with the black olives and the green smell.

5. Bacalhau à Gomes de Sá with peppers

Ingredients

• 500 g desalted cod
• 5 medium potatoes
• 3 small peppers
• 1 large chopped onion
• 4 cloves of garlic
• Parsley and chives to taste
• black olives to taste
• 200 ml of olive oil

Preparation mode

1. Cook the cod for about 10 minutes and the peeled potatoes in salted water for about 20 minutes;
2. In a pan with olive oil, sauté the onion, the chopped peppers and the chopped garlic;
3. After sautéing this mixture, add the cooked and shredded cod to the pan, mixing well so that the seasoning can spread evenly;
4. Wait a few minutes and add the parsley, olives and potatoes. Mix everything carefully so that the potatoes do not fall apart;
5. Transfer this mixture from the pan to a refractory and finish decorating with the boiled eggs in slices. In this version of codfish à Gomes de Sá, it is not necessary to bake the dish in the oven.

6. Bacalhau à Gomes de Sá with sweet potato

Ingredients

• 500 g of cod
• 2 onions
• 4 cloves of garlic
• Half a green, yellow and red pepper.
• 400 g sweet potato
• cilantro to taste
• black olives to taste
• 3 boiled eggs
• Coconut oil

Preparation mode

1. Cook the cod in boiling water;
2. In a frying pan, add 2 tablespoons of coconut oil and sauté the chopped onion, then add the garlic and the chopped peppers;
3. In this braised mixture, place the desalted, cooked and shredded cod and the coriander to taste, incorporating all the ingredients well;
4. Finally, add the chopped boiled sweet potato and cook everything for a few minutes;
5. In a refractory, pour the entire contents of the pan and decorate with the black olives and the boiled eggs cut into slices to finish your dish. No need to go in the oven!

7. Creamy Gomes de Sá Cod

Ingredients

• 1 kg skinless and boneless cod, desalted and marinated in milk
• 1 red and 1 yellow pepper, cut into strips
• 2 medium onions cut into strips
• 1 cup of black olives
• 3 medium boiled eggs
• 1 teacup of olive oil
• 1/2 cup cilantro and chives
• 2 cups of cream cheese
• 4 crushed garlic cloves
• 1 teaspoon ground pepper
• 1 minced chili pepper
• salt to taste

Preparation mode

1. In a skillet, add the oil and brown the garlic. Then add the desalted, marinated and cooked cod fillets, mixing and sautéing well;
2. Add the black pepper and chili pepper to season the fish, incorporate the seasonings and cook for a few more minutes. Remove from heat and set aside;
3. In the skillet again, add oil to sauté the garlic, onions, peppers, cilantro, chives and olives;
4. In a refractory suitable for the oven, make layers with the cod stew and the onion stew and seasonings. Bake at 200 degrees for about 30 minutes;
5. Finish your dish by decorating as you prefer with the boiled eggs cut into slices.

Now, you already have several amazing and delicious options to prepare your special Gomes de Sá cod on any occasion! If you liked these recipes, also check out our eggplant salad tips to accompany and complete your menu!