Since I am currently in Portugal visiting my parents, I thought it would be nice to share with you a traditional Portuguese recipe with Bacalhau. It’s a specialty from the north of Portugal, even though you can now find it pretty much anywhere in the county. And the best about it? It is super easy to make and you only need a handful of ingredients! And in case you are wondering who the heck Gomes de Sá was – he was the son of a cod merchant back in the 19th century and invented this recipe.
EASY PORTUGUESE RECIPE: BACALHAU À GOMES DE SÁ
THE INGREDIENTS FOR BACALHAU À GOMES DE SÁ
- 2 Bacalhau slices or “steaks” – the salted codfish found in Portugal.
- 5 large potatoes
- 2 onions
- 2 garlic cloves
- Olive oil
- Boiled eggs – I used 3 eggs, but this is totally up to you!
- Parsley, salt, and pepper
- Optional: black olives
HOW TO MAKE BACALHAU À GOMES DE SÁ
The preparation is super easy and simple! Preparing the fish is what will take you the most time and work. In Portugal you can buy the fish already pulled apart, I however always bring it in its “steak” form (when the fish is cut into pieces). Because it is salted, I have to put it in some water for some hours before cooking it. Without doing this the fish cannot be eaten due to it being full of salt.
- Boil the bacalhau in some water. The boiling time will be different, depending on the size of the fish.
- Once it is boiled, take it out of the water and set aside. Once it has cooled down for a bit, start taking it apart – keeping the fish parts and tossing the skin and fishbones aside.
- Peel the potatoes and boil them until they are cooked through, but still somewhat hard to the touch. If you haven’t yet, boil the eggs.
- Cut the onions and chop the garlic.
- Take the onions, garlic and olive oil and sauté them in a pan until the onions start falling apart.
- Once the potatoes are boiled, cut them into slices.
- Mix the fish with the potato slices, season with salt and pepper, and put them in a casserole dish.
- Set the oven at 180°C and put the casserole in it for 10 to 20 minutes.
- Slice the eggs.
- Take the dish out of the oven and decorate with the egg slices.
Optional: decorate with some parsley and black olives. I also sprinkled some breadcrumbs on top of the mixture before putting it in the oven, to give it some texture.
I personally think Bacalhau à Gomes de Sá tastes best when it is served with either a green or a tomato salad!