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Bacalhau a Gomes de Sa
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.
In this way, the cod gomes de Sá, with its tradition, is widely exploited not only by the Portuguese.
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The recipe presented here is Gomes de Sá cod, a dish that is a great success among Portuguese, Brazilians and people from all over the world who visit Portugal.
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.
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?
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.
You might even think: If I make it in quantity, the recipe might be wasted! Of course not!
Gomes de Sá cod can be well preserved in the freezer, and if you want to taste it again, just heat it up.
Gomes de Sá 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.
Origin of Cod to Gomes de Sá
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 who was born in the city of Porto on February 7, 1851 and died in 1926.
José Luis Gomes de Sá was a cod trader who “played” 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.
The inventor sold this cod recipe to Gomes de Sá to his best friend, the cook João from Restaurante Lisbonense, located in Travessa dos Congregados, in the city of Porto.
What we also know is that the original recipe for Bacalhau à Gomes de Sá 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.
Legend has it that Gomes de Sá himself wrote the observation to his friend: “João, if you change anything in this recipe, you will no longer be able to”.
Therefore, with the roasting of time, a lot of Gomes de Sá makes cod and forgets the black olives, or puts paprika, bay leaf, in short, making the recipe modify its flavor.
This recipe became known not only in Portugal but also in Brazil with immigration in the country even after colonization.
The inventor of the recipe José Luís Gomes de Sá became better known after the Brazilian consul in Porto João Frank da Costa ordered in 1988 to place a plaque on the wall of the house where he was born to honor him.
It is due to the success of Bacalhau a Gomes de Sá that each and every type of cod is related to Porto.
Why this recipe works
- Even with several tips, it's very easy to do, and the result is worth it;
- The ingredients are easily accessible and you can always make them;
- This cod can be adapted with other ingredients, but it loses its originality;
- The combination of cod already softened in milk with black olives, leaves an irresistible flavor.
Ingredients you will need
The main ingredients for this recipe are:
- Salted cod of medium or higher quality.
- Good quality baked potatoes.
- Good quality black olives.
- Medium-sized eggs, I usually buy them at a supermarket in my neighborhood.
- of olive oil virgin or extra virgin.
Preparation of Cod to Gomes de Sá
In first place In a pan with water, put the cod to cook for approximately 10 minutes. After the cod is cooked, drain it.
Second, remove all the skins, the bones (all if possible) and shred the cod in thick flakes so it doesn't get too undone.
Third, In very hot water, cook the potatoes in their skins. Season with salt and cook for 20 minutes or until well cooked.
Fourth, After the potatoes are cooked, remove them and let them cool. Remove the skin and cut into thick slices.
Fifth, in a pan, put the oil, the onions, the garlic, the bay leaves. Let it all cook slowly, without burning.
Then, add the cod to the sauté, stir everything and let it sauté a few more minutes.
Add the potatoes and mix carefully to avoid falling apart. Sprinkle with the chopped parsley to taste and toss a little more.
If you are enjoying this recipe and you are a cod lover, then I suggest you check out another delicious recipe for cod with sour cream Wonderful.
Sixth, put everything on a platter. Cut the eggs into slices and spread over the cod. Also sprinkle the olives. Finally, sprinkle with chopped parsley.
Seventh, Finally, bake in a preheated oven at 180ºC for 10 to 15 minutes. Once baked, remove from the oven and serve.
This dish is even better with White wine or green wine.
Ve's tips
Bacalhau à Gomes de Sá has some secrets that I will explain to you.
Here it is necessary to use medium/high quality cod and also a quality olive oil to give that unique flavor.
I recommend Portuguese olive oil, I wouldn't live here. Without any hesitation I recommend olive oil rooster or the famous Herdade do Esporão olive oil.
If you cannot find this oil in a store in your city, use another that is of good quality.
Common questions
Check out the Video of this step-by-step recipe on our Youtube Channel
Bacalhau à Gomes de Sá
INGREDIENTS
- 3 salted cod fillets cooked and shredded
- 7 potatoes
- 2 onions cut into half moons
- 2 garlic cloves cut into slices
- 2 bay leaves
- Black olives to taste
- 4 boiled eggs
- Chopped parsley to taste
- 200 ml of oil
- salt to taste
STEP BY STEP INSTRUCTIONS
- In a pan with water, put the cod to cook for 10 minutes.
- Once cooked, drain the cod.
- Remove the skins, bones and shred the cod into thick flakes so it doesn't get too undone.
- In boiling water, cook the potatoes with their skins. Season with salt and cook for 20 minutes or until cooked through.
- After the potatoes are cooked, remove them and let them cool. Remove the skin and cut into thick slices.
- In a pan, place the oil, onions, garlic, bay leaves. Let it all cook slowly, without burning. Add the cod to the sauté, stir everything and let it sauté a few more minutes. Add the potatoes and mix carefully so they don't fall apart. Sprinkle with the chopped parsley to taste and toss a little more.
- Place on a platter. Cut the eggs into slices and spread over the cod. Also sprinkle the olives. Finally, sprinkle with chopped parsley.
- 7.Bake in a preheated oven at 180ºC for 10 to 15 minutes. Then remove from the oven and serve.
VIDEO RECIPE
NOTES
NUTRITION
Note: This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Cozinhadave.com tries to provide accurate nutritional information, these figures are only estimates.
If you try this recipe, leave a comment below, letting me know how you like it!
And if you make any changes, I'd love to hear about that too. We can all benefit from your experience!
Verônica Ribeiro, the creative mind behind “Cozinha da Vê”, is passionate about flavors and aromas and transforms her passion for cooking into irresistible recipes. With a unique ability to combine ingredients and a special touch of affection in each dish, she conquers hearts and palates, making cooking a truly delicious experience on her blog.
