Image by Stevie Ekkelkamp

Bacalhau à Gomes de Sá

Ah, Bacalhau à Gomes de Sá. The succulent dish composed of finely shredded cod, potatoes, and olives that’s ubiquitous in the Iberian peninsula and particularly beloved in Portugal. It’s a simple yet elegant preparation that’s just as at home atop a dinner plate as it is in the warm embrace of a fragrantly steaming aluminum foil package.

Bacalhau à Gomes de Sá

Those familiar with the preparation will recognize its golden hue, provided by the generous handfuls of garlic and parsley garnishing each plate. Its texture can be credited to the addition of plenty of olive oil, which also serves to add an extra layer of flavor to the already delicious blend of cod and potatoes. Finally, no plate of Bacalhau à Gomes de Sá is complete without the briny taste of olives, adding a distinctively Mediterranean punch to the mix.

The origins of this iconic dish are open to debate. It most likely originated in the city of Porto, Portugal, though some insist the dish was actually created by the nobleman José Gomes da Silva, who was known for his love of cod. Whatever its origin, what we can all agree upon is that it’s a classic, beloved throughout Portugal as a traditional Sunday meal and celebrated across the globe as an emblem of Portuguese culinary excellence.

In truth, the beauty of Bacalhau à Gomes de Sá is one of subtlety. It’s a wonderfully harmonious dish, its flavors mingling together in perfect harmony and its ingredients balancing each other out perfectly. Much like a painting or a piece of music, the ingénue plate of Bacalhau à Gomes de Sá may appear simple and even a bit unfinished, yet little adjustments and garnishes can go a long way towards improving the overall composition.

So the next time you find yourself craving something a bit special, try Bacalhau à Gomes de Sá. You won’t be disappointed!

The origin of Bacalhau à Gomes de Sá

Bacalhau à Gomes de Sá is an iconic Portuguese seafood dish with a surprisingly convoluted backstory. Rooted in the salty seascapes of Portugal, this delightful amalgamation of codfish and potatoes is as beloved by locals as it is storied in its origin.

The tantalizing tale begins at some point during the 17th century, when salting was the method of choice for preserving cod after it was caught. Enter Gomes de Sá, a charismatic food preparer and professional rascal who is said to have been employed at a royal palace in Lisbon. It is thought that he concocted the original rendition of this recipe while trying to utilize the ubiquitous salted cod (aka bacalhau) in the most creative way possible.

Little is known about the exact recipe that Gomes de Sá conjured, but centuries later the dish has evolved into a classic consisting of onions, garlic, cubed potatoes, sautéed cod, eggs, and olives. Not only does this sumptuous medley of ingredients make for a hearty meal, but also it somehow manages to captivate the taste buds of just about anyone lucky enough to partake in it.

It’s no surprise then, that Bacalhau à Gomes de Sá has become one of the most enduring symbols of Portuguese cuisine. With its tantalizing mix of salty, savory flavors, and a story as full of intrigue as its ingredients, there’s no doubt this dish will be enjoyed for many years to come.

Types of Bacalhau à Gomes de Sá

Bacalhau à Gomes de Sá is a classic Portuguese dish that is packed full of flavor and texture. Its popularity is no surprise, given its multitude of delicious variations. Every type of Bacalhau à Gomes de Sá has one thing in common: the presence of salted cod as the main ingredient. From there, various types of potato, onion, garlic, egg, and olives are added to create a unique gastronomical experience.

For starters, there is the traditional Bacalhau à Gomes de Sá. This dish incorporates boiled potatoes, onion, garlic, eggs, and olives. The cod is partially boiled, so it retains a delectable flaky texture. After being sautéed in olive oil, the cod and other ingredients are combined and finished in the oven for a delicious final product.

A variation on the traditional dish is the Bacalhau com Natas. This version includes cream and onions added to the ingredients list and is commonly served with a side of boiled potatoes. The result is a creamy concoction of cod and potatoes.

Next is the Bacalhau à Braz. This popular version incorporates lightly fried ingredients, like garlic and onions, into the recipe. The cod is cut into thin slices, fried in a pan, and then served with a sauce made of hard-boiled eggs, lemon juice, and garlic/onion/olive oil.

Finally, we have the Bacalhau com Queijo. This one is slightly less traditional than the other variations, but it is still absolutely delicious. The cod is boiled and then tossed with Manchego cheese, onion, garlic, and olives. For the final touch, a drizzle of olive oil is typically added to make this truly scrumptious.

No matter which type of Bacalhau à Gomes de Sá you choose, you can be sure that it will be an unforgettable experience. The combination of flavors and textures is truly unparalleled, and each variation brings something unique to the table. So go ahead and treat yourself to a tasty plate of Bacalhau à Gomes de Sá!