Bacalhau à Gomes de Sá is one of the most celebrated of Portugal's many salt cod dishes, and it originates in Porto. The country is said to have a thousand ways of cooking bacalhau, and this is among the best loved.
The dish is named after José Luís Gomes de Sá Júnior, a nineteenth-century cod merchant of Porto, whose family warehouse stood on the Rua do Muro dos Bacalhoeiros in the Ribeira. He created the recipe and it later passed to a Porto restaurant. It is made by soaking flaked salt cod in milk to soften it, then baking it with potatoes, onions, garlic and olive oil, finished with black olives, hard-boiled egg and parsley.
The result is comforting and full of flavour, and the dish was a finalist among the Seven Wonders of Portuguese Gastronomy. For visitors to Porto, it is a fine introduction to the country's deep tradition of cooking salt cod.
⭐ Must-try:
Bacalhau à Gomes de Sá
Highlights
- A celebrated salt cod dish that originates in Porto
- Named after a nineteenth-century Porto cod merchant
- Flaked cod baked with potatoes, onions and olive oil
- Finished with black olives, egg and parsley
- A finalist among the Seven Wonders of Portuguese Gastronomy
Frequently asked questions
What is bacalhau à Gomes de Sá?
It is a Porto salt cod dish — flaked cod baked with potatoes, onions and olive oil, finished with olives, egg and parsley.
Who was Gomes de Sá?
José Luís Gomes de Sá Júnior was a nineteenth-century cod merchant of Porto who created the recipe that bears his name.
What wine pairs with the dish?
A white vinho verde or a Douro red is often recommended alongside this baked salt cod dish.