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Bacalhau à Gomes de Sá Recipe

Portuguese · Main course · 75 min total

A classic Portuguese casserole of salted cod, potatoes, onions, and olives, baked to golden perfection. This comforting dish is a beloved staple of Portuguese cuisine.

Ingredients

• 1 lb (450g) salted cod (bacalhau), soaked and desalted
• 2 lbs (900g) potatoes, peeled and sliced into 1/4-inch rounds
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1 bay leaf
• 2 hard-boiled eggs, sliced
• 1/2 cup pitted black olives (preferably Kalamata)
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pot, bring water to a boil. Add the desalted cod and poach for 5 minutes. Drain, let cool, then flake into large pieces, discarding skin and bones.
3. In a large skillet, heat olive oil over medium heat. Add onions and cook until soft and golden, about 10 minutes. Add garlic and bay leaf; cook 1 minute more.
4. Meanwhile, boil the potato slices in salted water until just tender, about 8 minutes. Drain.
5. In a large baking dish, layer half the potatoes, then half the onion mixture, then half the cod. Repeat layers. Pour any remaining oil from the skillet over the top.
6. Bake for 25 minutes, until heated through and top is lightly golden.
7. Garnish with sliced hard-boiled eggs, olives, and chopped parsley. Serve warm or at room temperature.

Tips

• To desalt cod, soak in cold water for 24-36 hours, changing water 3-4 times.
• This dish can be prepared a day ahead and reheated.
• Serve with a green salad and crusty bread.

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