Portuguese cod casserole (bacalhau à Gomes de Sá)

Bacalhau à Gomes de Sá is a casserole of cod, potatoes and onion. It is a Porto speciality, nowadays popular in the whole of Portugal, and is considered one of Portugal's greatest bacalhau recipes.

Origin of the name

Gomes de Sá was the son of a rich nineteenth century merchant in Porto, who apparently dealt in cod. The family fortune dwindled and the son had to find a job at the famous restaurant Restaurante Lisbonense in downtown Porto. It was there that he created the recipe. He died in 1926.

Ingredients: 9 pieces of dried cod; 3 kg peeled potatoes; 2 cloves of garlic; 5 eggs; olive oil, a sprinkle of parsley and olives to taste

Preparation:

Boil the cod, potatoes and eggs, having cut the cod in strips, removing skin and bones. Slice the potatoes together with the eggs after peeling.

Saut'e it in olive oil, com a cebola cortadas às rodelas e os alhos picados. Depois de a cebola alourar, retira-se do lume.

Num tabuleiro de ir ao forno, colocam-se camadas alternadas de bacalhau, batatas, ovos e cebolada. Repetindo este processo até terminarem todos os ingredientes.

Leva-se o tabuleiro ao forno, polvilhado de salsa picada e algumas azeitonas.

Depois de bem quente é só saborear.