Get ready to embark on a culinary journey to Portugal with our recipe for the beloved Bacalhau à Gomes de Sá. This iconic dish captures the essence of Portuguese gastronomy, and we’ll guide you step by step in recreating its rich flavours right in your own kitchen.
For the perfect Bacalhau à Gomes de Sá, you’ll want to use the cod loins or the thicker fillets. These cuts are ideal as they have a meatier texture, which pairs beautifully with the dish’s ingredients. The loins or thicker fillets flake into hearty pieces, adding a wonderful contrast to the tender potatoes and other components. It’s all about creating that delicious balance!
Ingredientes – 4 Pessoas | Ingredients – 4 People
- 500 g de bacalhau demolhado (500g of soaked cod)
- 400g de batata (400g of potatoes)
- 3 folhas de louro (3 bay leaves)
- pimenta branca q.b. white pepper to taste)
- 150 ml de azeite (150ml of olive oil)
- 3 dentes de alho (3 garlic cloves)
- 3 cebolas (3 onions)
- 1 c. de chá de sal (1tsp salt)
- 4 ovos cozidos (4 boiled eggs)
- 16 azeitonas pretas descaroçadas (16 unpitted ollives)
- salsa 1 q.b. (parsley to taste)
Preparação | Preparation
1- Sem tirar a pele, lave as batatas e corte-as em cubos. Prepare uma panela com cerca de três litros de água e junte o bacalhau com pele e as batatas, juntamente com uma folha de louro e pimenta branca qb. Coza por cerca de 15 minutes. (Without removing the skin, wash the potatoes and cut them into cubes. Prepare a saucepan with about three litres of water and add the skinned cod and the potatoes, along with a bay leaf and some white pepper. Cook for about 15 minutes.)
2 – Depois de cozido, removal as espinhas e a pele do Bacalhau, separe-o em lascas grossas e reserve. (Once cooked, remove the bones and skin from the cod, separate it into thick flakes and set aside.)
3 – Faça um refogado com azeite, alho picado, as cebolas cortadas em meia-lua e as restantes folhas de louro, durante 5 minutos. (Sauté with olive oil, chopped garlic, the onions cut into half-moons and the remaining bay leaves for 5 minutes.)
4 – Junte as lascas de bacalhau e os cubos de batata ao refogado e deixe apurar bem, temperando com sal e pimenta. (Add the cod chips and potato cubes to the stew and let it simmer, seasoning with salt and pepper.)
5 – Decore com ovo cozido cortado (coza durante 9 minutos), azeitonas, salsa picada e um fio de azeite. (Garnish with a chopped boiled egg (cook for 9 minutes), olives, chopped parsley and a drizzle of olive oil.)
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