- View
Bacalhau à Gomes de Sá is a beloved Portuguese casserole that combines salted cod, potatoes, onions, and eggs into a warm, flavourful dish. It is both comforting and elegant, carrying the depth of Portugal’s culinary traditions.
In many homes, it appears at festive gatherings and Sunday lunches, its aroma filling the kitchen as it bakes. The gentle mingling of tender cod, soft potatoes, and fragrant onions creates a dish that feels inviting before the first bite.
It is a meal that captures the spirit of Portuguese cooking, where simple ingredients are elevated through technique, patience, and the balance of textures and flavours. Every serving tells a story of coastal heritage and family tables.
Want to dive deeper into Portuguese Cuisine? Don’t miss our post on 38 Traditional Portuguese Foods to Try
What Is Bacalhau à Gomes de Sá?
Bacalhau à Gomes de Sá is a baked cod and potato casserole from Porto in northern Portugal. The salt cod is first soaked to remove excess salt, then gently cooked, flaked into pieces, and layered with thinly sliced potatoes and sautéed onions.
The dish is finished with hard boiled eggs, black olives, and a drizzle of good olive oil before being baked until everything melds together. The result is a casserole that is rich yet light, with a gentle sweetness from slow cooked onions.
It is often served in large earthenware or ceramic dishes, ready to be shared at the table. The presentation is rustic but inviting, perfectly in keeping with the convivial spirit of Portuguese dining traditions.
Ingredients and Taste
The heart of the dish is salt cod, known locally as bacalhau. This ingredient is central to Portuguese cuisine, prized for its firm texture and ability to absorb flavours. It must be soaked for hours or even days to reach the right balance.
Potatoes form the base, sliced and cooked until tender but still holding their shape. Onions are slowly softened in olive oil until sweet and fragrant, providing a gentle backdrop for the cod’s briny richness.
Hard-boiled eggs add a creamy contrast, while black olives bring a briny sharpness. A final drizzle of fruity Portuguese olive oil ties it all together. The flavour is layered, savoury, and deeply satisfying without being heavy.
A Taste of History
Bacalhau à Gomes de Sá takes its name from José Luís Gomes de Sá, a 19th-century cod trader from Porto. He created the recipe to make the most of the preserved fish that was such a staple in Portuguese households at the time.
Cod had been part of Portugal’s diet for centuries, imported from the cold waters of the North Atlantic. It became a cornerstone of the national cuisine, particularly valued during religious fasting periods when meat was avoided.
The dish quickly spread beyond Porto, finding its way into restaurants and home kitchens across the country. While variations exist, the essence of Gomes de Sá’s creation has remained remarkably faithful to the original.
Today, Bacalhau à Gomes de Sá is regarded as a classic, often served at gatherings where food is as much about connection as it is about nourishment. It stands as a proud expression of Portugal’s ability to transform simple ingredients into something memorable.
How to Make Bacalhau à Gomes de Sá (Cod and Potato Casserole)
Bacalhau à Gomes de Sá is a cherished dish from Porto, combining salted cod, tender potatoes, onions, and olives baked in fragrant olive oil. It’s a hearty, comforting casserole that balances briny, sweet, and savoury notes beautifully. See the recipe card at the bottom for printable directions
Ingredients
For the dish
- 600g salted cod (bacalhau), soaked for 24–48 hours, changing water several times
- 600g waxy potatoes, peeled and sliced into 0.5 cm rounds
- 3 medium onions, thinly sliced
- 3 garlic cloves, finely chopped
- 100ml extra virgin olive oil
- 2 boiled eggs, sliced
- 80g black olives (preferably Portuguese varieties like Galega)
- 1 bay leaf
- Salt, to taste (use sparingly as cod retains some salt)
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions
Step 1: Prepare the cod
To begin, drain the soaked cod and place it in a saucepan with enough water to cover. Bring to a gentle simmer and cook for 5–7 minutes until the flesh flakes easily. Remove, cool slightly, then flake into bite sized pieces, discarding skin and bones. Proceed to potato preparation.
Step 2: Cook the potatoes
In a separate pan, boil the sliced potatoes in lightly salted water for 8–10 minutes until just tender but still holding shape. Drain well and set aside. Transition to onion cooking.
Step 3: Sauté the onions and garlic
Heat half the olive oil in a large frying pan over medium heat. Add onions, garlic, and bay leaf. Cook slowly for 8–10 minutes until onions are soft and translucent, stirring occasionally to prevent browning. Move to assembly preparation.
Step 4: Preheat the oven
Preheat your oven to 180°C (160°C fan). Lightly oil a medium sized baking dish to prevent sticking.
Step 5: Assemble the first layer
Spread half the potatoes evenly in the dish. Top with half the flaked cod, followed by half the onion mixture. Season lightly with pepper. Prepare the second layer.
Step 6: Assemble the second layer
Repeat with remaining potatoes, cod, and onions. Remove bay leaf before baking. Drizzle the remaining olive oil evenly over the top to encourage a golden finish.
Step 7: Bake the casserole
Place the dish in the preheated oven and bake for 20–25 minutes until the top is lightly golden and bubbling. Prepare garnishes while baking.
Step 8: Add final touches
Remove from the oven and top with sliced boiled eggs and olives. Garnish generously with chopped parsley. Transition to serving.
Final Step: Serve hot
Serve immediately while warm with crusty bread to mop up the olive oil. For presentation, serve directly from the baking dish to keep the rustic charm.
Variations and substitutions
- Fish substitute: If salted cod is unavailable, use fresh cod or haddock and lightly salt it overnight.
- Olive choice: Replace Portuguese olives with Kalamata or any briny black olive variety.
- Egg free: Omit boiled eggs if preferred and increase olives for garnish.
Cooking Tips for Perfect Bacalhau à Gomes de Sá
- Soak the cod thoroughly to remove excess salt, changing the water at least 3–4 times.
- Use waxy potatoes so they retain shape during baking.
- Cook onions slowly to bring out natural sweetness without browning.
- Olive oil quality greatly influences the final flavour, so use a good extra virgin variety.
Bacalhau à Gomes de Sá (Cod and Potato Casserole)
Ingredients
For the dish
- 600 g salted cod bacalhau, soaked for 24–48 hours, changing water several times
- 600 g waxy potatoes peeled and sliced into 0.5 cm rounds
- 3 medium onions thinly sliced
- 3 garlic cloves finely chopped
- 100 ml extra virgin olive oil
- 2 boiled eggs sliced
- 80 g black olives preferably Portuguese varieties like Galega
- 1 bay leaf
- Salt to taste (use sparingly as cod retains some salt)
- Freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- To begin, drain the soaked cod and place it in a saucepan with enough water to cover. Bring to a gentle simmer and cook for 5–7 minutes until the flesh flakes easily. Remove, cool slightly, then flake into bite sized pieces, discarding skin and bones. Proceed to potato preparation.
- In a separate pan, boil the sliced potatoes in lightly salted water for 8–10 minutes until just tender but still holding shape. Drain well and set aside. Transition to onion cooking.
- Heat half the olive oil in a large frying pan over medium heat. Add onions, garlic, and bay leaf. Cook slowly for 8–10 minutes until onions are soft and translucent, stirring occasionally to prevent browning. Move to assembly preparation.
- Preheat your oven to 180°C (160°C fan). Lightly oil a medium sized baking dish to prevent sticking.
- Spread half the potatoes evenly in the dish. Top with half the flaked cod, followed by half the onion mixture. Season lightly with pepper. Prepare the second layer.
- Repeat with remaining potatoes, cod, and onions. Remove bay leaf before baking. Drizzle the remaining olive oil evenly over the top to encourage a golden finish.
- Place the dish in the preheated oven and bake for 20–25 minutes until the top is lightly golden and bubbling. Prepare garnishes while baking.
- Remove from the oven and top with sliced boiled eggs and olives. Garnish generously with chopped parsley. Transition to serving.
- Serve immediately while warm with crusty bread to mop up the olive oil. For presentation, serve directly from the baking dish to keep the rustic charm.
Leave a Review