Quick Weeknights · Portuguese
Bacalhau à Gomes de Sá
Layers of cod, potatoes, onions, eggs, and olives come together in this traditional Portuguese casserole.
Why This Works
The cod releases its natural salinity into the olive oil, which then permeates the potatoes during the baking process.
The Upgrade
Add a few sprigs of fresh parsley and a dash of white vinegar at the very end to sharpen the flavors.
Chef's Secret
Michelin TechniqueEnsure the salt cod is soaked for at least 24 hours to reach the perfect salinity; too little soaking makes it impossible to enjoy.
Ingredients
Total time including resting: 45 min
Directions
Boil potato slices until tender but not falling apart, then drain.
10 minSauté onions and garlic in a generous amount of olive oil until soft and jammy.
8 minAdd the flaked cod to the onion pan, tossing until the fish is just heated through.
3 minLayer half the potatoes in a baking dish, top with the cod mixture, and add the remaining potatoes.
2 minDrizzle with more olive oil and bake at 350°F until the edges are sizzling and golden.
15 minTop with sliced hard-boiled eggs and black olives before serving.
1 minWine Pairing
Bairrada White
White Wine
The BottleFilipa Pato Nossa Calcario
The layers of cod and egg require a wine with weight but distinct acidity. This white has the mineral drive to balance the oiliness of the olives and the creaminess of the cod.
Nutrition per Serving
450
calories
30g
protein
35g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Sautéed Kale
Flash-cook kale in a pan with garlic to introduce a necessary iron-rich green element to the starchy, salt-cod casserole.
Ingredients
Directions
Rinse kale thoroughly and shake dry; excess water will steam rather than sauté the leaves.
Heat olive oil in a wide sauté pan over medium-high heat until shimmering.
Add garlic and red chili flakes; sauté for 30 seconds until the garlic is golden and aromatic.
Introduce the kale to the pan in batches, tossing constantly with tongs to coat evenly.
Sauté for 3 to 4 minutes until the kale is just wilted and bright green, maintaining a slight crunch.
Remove from heat immediately, toss with sea salt and lemon juice, and serve promptly.
Side Dish
Shaved Fennel Salad
Shave fresh fennel and toss with lemon juice to provide a bright, aromatic snap that lifts the heavy flavors of the salted cod.
Ingredients
Directions
Trim fennel stalks and reserve fronds for garnish; remove the base.
Using a mandoline, shave the fennel bulbs into paper-thin translucent slices.
Place shaved fennel in a bowl of ice water for 5 minutes to ensure maximum crispness.
Drain thoroughly and pat dry with a clean kitchen towel.
Toss the fennel with olive oil, lemon juice, zest, salt, and pepper until evenly coated.
Arrange on a chilled plate and finish with the reserved fresh fennel fronds.
Member Reviews
How did it turn out?
Rate this recipe
No reviews yet — be the first to share how it turned out.