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

Prepara-se um bom refogado regado de azeite, 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.