Bacalhau à Gomes de Sá
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Porto, Portugal
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Description
Porto's definitive bacalhau preparation — named for José Luís Gomes de Sá, a 19th-century merchant who created the recipe in the kitchens of the Restaurante Lisbonense in Oporto. Layers of desalted bacalhau, boiled potato, and onion are arranged in an earthenware dish, covered in olive oil, and baked until everything is tender and fragrant. The finishing garnish is hard-boiled egg, black olives, and parsley. Bacalhau à Gomes de Sá is distinguished from other bacalhau bakes by its specific sequence and the technique of soaking the shredded cod in hot milk before layering — this produces exceptional creaminess and removes the last of any excessive salinity.
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Flavour Context
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