Bacalhau à Gomes de Sá: The Portuguese Infusion of Salt Cod

Traditionally prepared in Portugal, Bacalhau à Gomes de Sá is a beloved dish that combines centuries-old salt cod cooking techniques with a flavorful twist. This recipe, claimed to have 365 variations, has been passed down through generations, with each version representing a unique interpretation of its rich history.

The History and Significance of Salt Cod

Salt cod, or bacalhau, has played a pivotal role in Portuguese culinary culture for over five centuries. Before the advent of refrigeration, it was a viable method of preserving fish, which made it an essential part of the diet. Salted cod was especially popular among Portuguese Catholics, who traditionally ate it on Good Friday.

Ingredients and Preparation

2LB/900G Salt Cod Steaks 2LB/900G Waxy Potatoes 4 Hard Boiled Eggs, sliced or quartered 3 Onions, sliced 3 Cloves of Garlic, crushed 1/2 cup Extra Virgin Olive Oil 1 Large Sprig of Parsley 1 Bay Leaf 2 cups Milk 20 Black Green Olives, sliced Sea Salt and Black Pepper, to taste

Step-by-Step Recipe

Soaking the Salt Cod

Soak the salt cod in water for 24 to 36 hours, changing the water every 8 hours. This step is crucial for removing the excessive salt.

Preparing the Cod and Potatoes

Remove the bones from the cod and shred it into small pieces. In a pan, bring the milk to a boil, then turn off the heat and add the drained cod. Let it sit for 2 hours to infuse the flavors.

Peel and cook the potatoes in boiling water for 25 minutes. Then, drain and cut them into thick slices.

Assembling the Dish

In a large casserole dish, drizzle 4 tablespoons of olive oil. Layer the potatoes, cod, and the onion/garlic mixture. Season with sea salt and black pepper. Drizzle another 4 tablespoons of olive oil on top.

Baking

Bake for 40 minutes or until the dish is golden and the potatoes are tender.

Garnishing and Serving

Garnish with quartered or sliced hard-boiled eggs, chopped parsley, and olives. Serve with crusty bread and a glass of white wine for an authentic dining experience.

Conclusion

Bacalhau à Gomes de Sá is a testament to the art of preserving and utilizing salt cod, a tradition that has stood the test of time. This dish not only showcases the skill of Portuguese cuisine but also reflects the cultural importance of bacalhau in Portuguese heritage.

Enjoy this delightfully complex and comforting dish with your loved ones, and savor the flavors that have enriched Portuguese culinary traditions for centuries!