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Crockery filled with bacalhau a Gomes de Sa--layers of salt cod, potato, and, onions; on top, sliced olives, quartered boiled eggs, parsley on wood.
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5 / 3 votes

Bacalhau à Gomes de Sá

This classic bacalhau a Gomes de Sa, or Portuguese salt cod-potato-onion casserole, is authentic in all ways but one: Instead of peeling, boiling, and cutting the potatoes, they're very thinly sliced, layered in the dish, and cooked in the oven.
Prep Time1 hour
Cook Time1 hour 10 minutes
Total Time2 hours 10 minutes
Course: Mains
Cuisine: Portuguese
Servings: 4 to 6 servings
Calories: 830

Ingredients

  • Olive oil
  • 2 large Spanish onions, cut in half and then sliced into half moons
  • 2 bay leaves
  • 4 garlic cloves, minced
  • Salt and freshly ground pepper
  • 1 3/4 pounds Yukon Gold potatoes, sliced 1/16-to-1/8-inch (1 to 3 mm) thick
  • 1 1/2 pounds salt cod, soaked and cooked
  • 2/3 cup pitted Kalamata olives in oil, sliced, plus more for garnish
  • 6 large hard boiled eggs, 4 eggs cut crosswise into 5 or 6 slices each; the remaining 2 eggs cut lengthwise into quarters
  • 2 tablespoons chopped flat-leaf parsley
US - Metric

Instructions

  • Position a rack in the middle of the oven and crank the heat to 350°F (176°C).
  • Drizzle a good glug of the oil (maybe 3 to 4 tablespoons) in a large skillet and set over medium-high heat. When the oil shimmers, add the onion slices and bay leaves. Cook, covered, stirring occasionally, until the onions are golden and soft, 20 to 25 minutes. Add the garlic and cook 1 minute more. Slide off the heat and let cool slightly.
  • Meanwhile, liberally coat a 2-quart casserole dish with olive oil. Sprinkle the bottom with salt and pepper.
  • Line the bottom with some of the potato slices, overlapping them in concentric circles, creating a flower pattern.
    A red clay pot with overlapping slices of potatoes
  • Scatter some of the cooked onions and olives over the potatoes.
    Bacalhau a Gomes de Sa Process
  • Place some of the chunks of cooked salt cod on top of the olives and potatoes.
    Bacalhau a Gomes de Sa Process
  • Top with one sliced hard-boiled egg.
    Bacalhau a Gomes de Sa Process
  • Cover with a layer of potatoes and top with a good glug of olive oil and a generous amount of salt and pepper.
    Bacalhau a Gomes de Sa Process
  • Continue layering the onions and olives; salt cod; sliced egg; and potatoes, salt, and pepper--ending with potatoes. Occasionally press down on the casserole to make sure the layers are even and flat.
  • Cover the pan with foil and slide it into the oven. Cook until the potatoes are tender when pricked with a fork or skewer, 30 to 60 minutes, depending how many layers you have. Uncover the casserole and continue cooking until the top is lightly browned, about 10 minutes more.
  • Remove the pan from the oven and let the casserole cool slightly. Strew the remaining olives, the parsley, and top with the egg quarters. Proudly carry the pot to the table and wish everyone bom appetite!

Nutrition

Serving: 1portion | Calories: 830kcal | Carbohydrates: 45g | Protein: 122g | Fat: 16g | Saturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 538mg | Sodium: 12412mg | Fiber: 7g | Sugar: 6g