Bacalhau à Gomes de Sá
Bacalhau à Gomes de Sá
- Country
- Portugal
- Region
- Porto
- Recipes
- 2 Recipes
Dish information
Bacalhau à Gomes de Sá is one of Portugal's most beloved and iconic codfish dishes, a testament to the nation's enduring relationship with preserved cod. This particular preparation is credited to José Luís Gomes de Sá Júnior, a restaurateur from Porto, who, around the late 19th century, sought to create a distinct and elegant way to serve bacalhau. The dish is characterized by its harmonious blend of simple, high-quality ingredients: flakes of salted cod (bacalhau), thinly sliced potatoes sautéed in olive oil, and softened onions, all baked together. What elevates it are the final touches: hard-boiled eggs, thinly sliced, and black olives, generously strewn across the top. The dish’s popularity surged rapidly, establishing itself as a signature of Porto's gastronomy and spreading throughout Portugal and beyond. Gomes de Sá Júnior’s innovation was in how he prepared the bacalhau – desalted, flaked, and sautéed gently with the onions and potatoes, allowing the flavors to meld beautifully. This contrasts with other bacalhau preparations that might involve whole pieces or different cooking methods. The simplicity of the recipe allows the quality of the bacalhau and the olive oil to shine through. It represents a refined yet comforting aspect of Portuguese cuisine, showcasing how a staple ingredient like bacalhau can be transformed into a sophisticated dish with careful preparation. It speaks to a time when Porto was a bustling port city, and culinary traditions were evolving alongside commerce and culture.
Timeline
José Luís Gomes de Sá Júnior devises his signature bacalhau preparation in Porto.
Bacalhau à Gomes de Sá gains significant popularity in Porto's culinary scene.
The recipe is first documented and shared widely in a Portuguese culinary magazine.
The dish becomes a staple in restaurants across Portugal, recognized for its distinct flavor profile.
Bacalhau à Gomes de Sá is embraced by Portuguese expats, spreading its fame internationally.
The dish continues to be celebrated as a cornerstone of Portuguese gastronomy, with numerous reinterpretations.
