{"id":2078,"date":"2020-04-26T16:43:09","date_gmt":"2020-04-26T16:43:09","guid":{"rendered":"http:\/\/cozinhadave.com\/?p=2078"},"modified":"2023-08-04T18:57:38","modified_gmt":"2023-08-04T18:57:38","slug":"cod-a-gomes-de-sa","status":"publish","type":"post","link":"http:\/\/cozinhadave.com\/en\/cod-a-gomes-de-sa\/","title":{"rendered":"Bacalhau a Gomes de Sa"},"content":{"rendered":"

This is one of the most coveted recipes in Portugal that combines cod with eggs and other ingredients, making it a meal rich in vitamins.<\/p>\n\n\n\n

In this way, the cod gomes de S\u00e1, with its tradition, is widely exploited not only by the Portuguese.<\/p>\n\n\n\n


\"cod<\/p>\n\n\n\n

Bacalhau a Gomes de Sa<\/h2>\n\n\n\n

This recipe may contain affiliate links, check out the Privacy Policy<\/a> and the affiliate disclosure<\/a> for more information.<\/p>\n\n\n\n

The recipe presented here is Gomes de S\u00e1 cod, a dish that is a great success among Portuguese, Brazilians and people from all over the world who visit Portugal.<\/p>\n\n\n\n

Accompanied by the egg, one of the most nutritious foods, cod gains flavor with the addition of olives, parsley, potatoes, among other ingredients, making it quite nutritious and tasty, although the quality of the ingredients interferes with the flavor.<\/p>\n\n\n\n

It's not a difficult recipe to make, and, according to tradition, it can be found in many Portuguese homes on a daily basis, but do you think the recipe is the same since its origin?<\/p>\n\n\n\n

Some people have modified the way of making it, increasing it with some herb, or preparing the cod flakes in a different way. Therefore, this recipe can be served on any occasion without leaving anything to be desired.<\/p>\n\n\n\n

You might even think: If I make it in quantity, the recipe might be wasted! Of course not!<\/p>\n\n\n\n

Gomes de S\u00e1 cod can be well preserved in the freezer, and if you want to taste it again, just heat it up.<\/p>\n\n\n\n

Gomes de S\u00e1 cod, a typical dish from the Porto region, to be very original it must meet some characteristics such as the type of cod which must always be Atlantic cod because the slices are thick and the milk chosen to soften the cod fillets, it must be thin so as not to make the cod cloying.<\/p>\n\n\n\n

\"cod<\/figure>\n\n\n\n

Origin of Cod to Gomes de S\u00e1<\/h2>\n\n\n\n

To know the origin of this recipe is not a difficult task because it takes the name of the creator, the Portuguese Jose Luis Gomes de Sa Junior<\/a> who was born in the city of Porto on February 7, 1851 and died in 1926.<\/p>\n\n\n\n

Jos\u00e9 Luis Gomes de S\u00e1 was a cod trader who \u201cplayed\u201d with cod in the kitchen of his warehouse on Rua do Muro dos Bacalhoeiros in various forms and found cod flakes in milk cooking as the best way to continue the recipe.<\/p>\n\n\n\n

The inventor sold this cod recipe to Gomes de S\u00e1 to his best friend, the cook Jo\u00e3o from Restaurante Lisbonense, located in Travessa dos Congregados, in the city of Porto.<\/p>\n\n\n\n

What we also know is that the original recipe for Bacalhau \u00e0 Gomes de S\u00e1 is that the cod must be cut into small flakes and softened in milk between an hour and a half to two hours, always being cooked in fine oil, garlic, onion, and be accompanied by black olives, parsley and boiled eggs.<\/p>\n\n\n\n

Legend has it that Gomes de S\u00e1 himself wrote the observation to his friend: \u201cJo\u00e3o, if you change anything in this recipe, you will no longer be able to\u201d.<\/p>\n\n\n\n

Therefore, with the roasting of time, a lot of Gomes de S\u00e1 makes cod and forgets the black olives, or puts paprika, bay leaf, in short, making the recipe modify its flavor.<\/p>\n\n\n\n

This recipe became known not only in Portugal but also in Brazil with immigration in the country even after colonization.<\/p>\n\n\n\n

The inventor of the recipe Jos\u00e9 Lu\u00eds Gomes de S\u00e1 became better known after the Brazilian consul in Porto Jo\u00e3o Frank da Costa ordered in 1988 to place a plaque on the wall of the house where he was born to honor him.<\/p>\n\n\n\n

It is due to the success of Bacalhau a Gomes de S\u00e1 that each and every type of cod is related to Porto.<\/p>\n\n\n\n

Why this recipe works<\/h2>\n\n\n\n