Bacalhau a Gomes de Sa

 

BACALHAU A GOMES DE SA

There’s a  saying in Portugal; “There’s a recipe using Bacalhau for 365 days of the year”!

But this classic, is not only a year round treat it’s also a must have Christmas favorite.

In fact it wouldn’t be a traditional Portuguese Christmas Eve diner without it!

Ingredients:

2 lbs boneless salt cod

(Rehydrate cod by soaking in large pan with water for a few days in fridge changing the water twice a day)

4 lbs small peeled potatoes cut into 1 inch slices

2 large onions

3 gloves chopped garlic

1 bay leaf

1 tsp salt

1 tsp pepper

1 cup olive oil

6 hard boiled eggs

1 cup olives

2 tsp chopped parsley

2 cloves of chopped garlic or 1 tsp garlic powder

 

Instructions:

In large pan, place potatoes covered with cold water. Add salt, bring to boil and cook for 10 minutes. Place boneless codfish over boiling potatoes and cook for about 8 minutes or until flaky.

SaltCod

Remove cod fish from pan and set aside to cool. Potatoes should be done but pierce with fork to check. Drain potatoes and set aside to cool. Slice the potatoes into 1/4 inch slices.

In large skillet, saute sliced onions, 1/2 tsp salt and bay leaf  in 1/2 cup of the olive oil until golden brown. Add garlic during the last 2 minutes of cooking. Remove the bay leaf and let the onions cool fir a few minutes.

 

 

 

Grease a  large deep oven proof pan with olive oil. Start layering the potatoes,  flaked cod then onions.

Drizzle olive oil and pepper over each layer.  Add garlic powder if you like more garlic flavor.

Make sure you end up with onions on top. Cover with foil and cook for about 20 minutes. Arrange cooked egg slices on top of the onion layer.

Cook uncovered for another 5-10 minutes to desired crispness.

 

Remove from oven and add parsley and olives for garnish. (add more salt, pepper or garlic if desired)

Enjoy!

 

Bacalhau a Gomes de Sa
 
Fish
Portuguese
Prep time: 
Cook time: 
Total time: 

There’s a saying in Portugal; “There’s a recipe using Bacalhau for 365 days of the year”! But this classic, is not only a year round treat it’s also a must have Christmas favorite. In fact it wouldn’t be a traditional Portuguese Christmas Eve diner without it!
Ingredients
  • 2 lbs boneless salt cod
  • (Rehydrate Cod by soaking in large pan with water for a few days in fridge changing the water twice a day)
  • 4 lbs small peeled potatoes cut into 1 inch slices
  • 2 large onions
  • 3 gloves chopped garlic
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup olive oil
  • 6 hard boiled eggs
  • 1 cup olives
  • 2 tsp chopped parsley
  • 2 cloves of chopped garlic or 1 tsp garlic powder

Instructions
  1. In large pan, place potatoes covered with cold water. Add salt, bring to boil and cook for 10 minutes. Place boneless codfish over boiling potatoes and cook for about 8 minutes or until flaky.
  2. Remove cod fish from pan and set aside to cool. Potatoes should be done but pierce with fork to check. Drain potatoes and set aside to cool. Slice the potatoes into ¼ inch slices.
  3. In large skillet, saute sliced onions, ½ tsp salt and bay leaf in ½ cup of the olive oil until golden brown. Add garlic during the last 2 minutes of cooking. Remove the bay leaf and let the onions cool fir a few minutes.
  4. Grease a large deep oven proof pan with olive oil. Start layering the potatoes, flaked cod then onions.
  5. Drizzle olive oil and pepper over each layer. Add garlic powder if you like more garlic flavor.
  6. Make sure you end up with onions on top. Cover with foil and cook for about 20 minutes. Arrange cooked egg slices on top of the onion layer.
  7. Cook uncovered for another 5-10 minutes to desired crispness.
  8. Remove from oven and add parsley and olives for garnish. (add more salt, pepper or garlic if desired)

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  1. Great recipe. Thanks for sharing.

  2. Tia Maria says:

    Glad you like it. Let me know how it turns out! Share the love of Portuguese food!

  3. Barbara says:

    Hi Tia Maria, your recipe of Bacalhau a Gomes de Sa seems delicious and I will be making it Xmas eve. What kind of sides go with it?

    Thank you.

  4. Tia Maria says:

    Dear Barbara,

    A traditional side dish for Christmas Eve is Rapini, AKA, Broccoli Rabe with an olive oil vinaigrette. However, since some people may not care for Rapini, you can make any green leafy vegetable, broccoli or a simple salad with the vinaigrette. Since this dish uses plenty of olive oil, you shouldn’t clash the flavors using any heavy or creamy dressings. Good luck.. and Merry Christmas.

  5. Amanda Zacchi says:

    Thank you Tia Maria!!! I M soooo happy I found this on fb.. I will be making this for sure for Christmas Day and a carne assada for Christmas Eve!! Thanks again… Oh and os shrimp cakes I am making this week end.. Do you have any dessert ideas?. Thanks before keeping. The Portuguese traditions alive!

  6. Linda Ferreira says:

    I made it for Christmas Eve and it was a hit! My husband said I soaked it too long. He would have preferred it a little saltier.

  7. We like to have more Portuguese recipes posted to IPads and a print key to make it ease to copy !!

  8. Dear Tia Maria
    Thanks for the reply my desire is to have the very good Portuguese recipes in short version as to
    Make copies in my wireless printer by touch Print and as to not to use to much color that the
    Pictures and the long comments atach to the recipe Please make it very simple to copie or Print !!!

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