Bacalhau à Gomes de Sá, Portuguese salt cod casserole

dish of Bacalhau à Gomes de Sá, Portuguese salt cod, from overhead topped with olives and egg.

Print Recipe

Bacalhau à Gomes de Sá, Portuguese salt cod casserole

This traditional salt cod dish combines simple ingredients into a tasty, comforting, hearty meal.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Portuguese

Servings:

Calories: 807kcal

Author: Caroline

Save

Ingredients

8 oz salt cod
¾ cup milk
8 oz potatoes an all rounder such as yellow potatoes
1 onion medium, recommend white/sweet onion
1 clove garlic
4 tablespoon extra virgin olive oil approximately, or virgin olive oil
1 hard boiled egg (optional)
7 black olives approximately, or more/less to taste
1 tablespoon chopped parsley roughly chopped

Instructions

Ahead of time

Place the salt cod in a container and cover the fish with cold water. Refrigerate and leave to soak for at least 24 hours, possibly up to 48 hours if the fish is thicker, changing the water 3 times a day (drain off salty water and cover again with cold eater each time).
You can test the fish by trying a small piece form near the middle to see if it's about the right level of saltiness (about what you'd want to eat - not too salty but also not without a slight flavor). Remove the fish from the soaking water and pat dry. You can use immediately or place in fridge for a day or two at this point.

When ready to make main dish

Bring a small pot/pan of water to a simmer and add the pieces of salt cod. Cook the fish for around 5 minutes, depending on the thickness, until the fish is tender and will flake relatively easily.
Remove the fish from the water and let it cool slightly so easier to handle. Remove any skin/sinew and bones and flake the fish into medium pieces (try to do this while it's still warm to work best). Warm the milk and pour over the flaked salt cod - you can either warm the milk to just under a simmer and pour over the fish in a dish/bowl, or warm the milk in a heatproof bowl in the microwave and then add the fish. Set aside to steep as you prepare other components.
Place the potatoes, whole, in a pot/pan and cover with cold water. Cover and bring to a boil then reduce the heat to a simmer. Cook the potatoes through until tender to a knifepoint all the way through - it will vary depending on size of potato but is likely around 10 - 15 minutes. If you have different sizes, some will cook before others so remove the ones that are cooked and allow others to cook a little longer, as needed.
Peel and halve the onion and cut into slices. Cut larger slices in half. Peel and roughly chop the garlic. Warm half of the oil in a wide skillet/frying pan over a medium heat. Add the onion and cook, stirring now and then, until it is soft and translucent. If needed, add a little more oil or reduce the heat to avoid it burning. Once soft, add the garlic, stir to mix through and cook a minute or two more then remove from heat.
Meanwhile, pre-heat the oven to 375F/190C.
Once the cooked potatoes are cool enough to handle, peel off the skin then cut into medium thick slices - you want them thick enough that they don't fall apart but also not that thick.
Oil the bottom of a casserole/baking dish large enough to hold the fish, potatoes and onion. Add the potato slices and spread out across the bottom. Drizzle with a little more oil. Drain the fish from the milk and add on top, then add the onion over the top. If you like, you can mix them together but I prefer left as these three layers. Add a little salt and pepper and drizzle with a little more oil. Bake for approximately 15 - 20 minutes until the onions are gently brown and the potatoes may be starting to crisp.
Top the dish with slices of hard boiled egg, olives and chopped parsley then serve.

Video

Notes

Try to get boneless salt cod as it will be much easier to prepare. You can buy salt cod online (I can't vouch for the quality of this since I get at my local fishmonger, but it appears to have good reviews): Bacalao Salted Cod, without Bone.

I show making as written for two people, but the method and cooking times are the same if increased for more servings - it will likely just take a little longer eg to bring the water for the potatoes to a boil and other times you are warming liquid may take longer to reach temperature.

Nutrition

Tried this recipe?Please consider !