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white plate with bacalhau gomes de sá made with potatoes, olives, onion and eggs

Cod Fish: Bacalhau à Gomes de Sá

5 from 2 votes
Bacalhau à Gomes de Sá is one of the most traditional codfish dishes in Portuguese cuisine. With simple ingredients and preparation, this dish demonstrates the harmony of Portuguese cuisine's flavors.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Portugal
Servings 4 servings

Adjust servings


  • 2 pieces desalted codfish
  • 6 potatoes - medium-sized - cut into thick slices
  • 2 bay leaves
  • 2 eggs
  • 4 cloves garlic - crushed
  • 2 onions - chopped
  • olive oil
  • parsley
  • black olives
  • salt
  • black pepper


Cooking the ingredients:

  • Cook the eggs in a pan with boiling water. Set aside.
  • In another pan with water, add the potatoes and the codfish with a little olive oil. Bring to medium heat.
  • When the water starts boiling, remove the cod pieces and set aside.
  • Leave the potatoes on the fire until they are cooked. Reserve about 250 mL of the cooking water.
  • Shred the cod into large chips.

Preparing the Bacalhau à Gomes de Sá

  • Saute the bay leaf, onions and garlic in olive oil.
  • Add the potatoes and drizzle with olive oil.
  • Add the 250 mL water taken from cooking the cod.
  • Season with salt and pepper.
  • Add the shredded cod, mix well and drizzle with more olive oil.
  • Add chopped parsley. Close the pan and cook for a few minutes.
  • Put the mixture in a baking pan, add more olive oil and bake in a preheated oven at 180°C for 20 minutes.
  • Remove the baking pan from the oven and finish the dish by adding olives, chopped parsley and the chopped hard boiled eggs.
  • Serve hot.
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