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Preparing for Easter Sunday! Bacalhau a Gomes de Sa (Portuguese Codfish)

07 Apr

Suggestion for a delicious Easter Sunday, or in good Portuguese: “Domingo de Páscoa”… Sharing my mother’s favorite recipe: Portuguese Codfish – Bacalhau a Gomes de Sá… Got a lot of positive feedback when I first published this recipe, that, I’m getting it out – again, now, as a great suggestion for Sunday’s luncheon! Showing the deepest appreciation to my Portuguese heritage… thanks, mom! :o

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Originally published:

Although I may be able to take credit for the photo, the “execution” and recipe belong to my mother, and to her Portuguese heritage. For the past ten years, I’ve been promising my husband I’d make it one day. One day… not today… not yet! [smiles!]

 Bacalhau à Gomes de Sá is essentially a casserole of codfish, potatoes, eggs, olives, olive oil and onion. It is a speciality from the northern city of Porto, being today popular throughout Portugal, and is considered one of Portugal’s greatest bacalhau recipes.

Origin of the name
Gomes de Sá was the son of a rich nineteenth century merchant, in Porto. The family fortune dwindled and the son had to find a job at the famous restaurant Restaurante Lisbonense in downtown Porto, where the well-known recipe was created.

 Bacalhau à Gomes de Sá

“É um prato alourado no forno, formado por uma mistura de lascas de bacalhau amaciadas em leite, batatas cozidas e um refogado ligeiro. É enfeitado com ovo cozido, salsa e azeitonas”.

Alguns pratos tradicionais da culinária recebem o nome de seus criadores. Este é o caso do bacalhau à Gomes de Sá, tradicional receita portuguesa deste peixe, de autoria de José Luís Gomes de Sá, falecido em 1926, e na época cozinheiro do Restaurante Lisbonense, no Porto, lugar em que criou a receita. Sua receita tradicional propõe que o bacalhau seja cortado em pequenas lascas marinadas no leite por mais de uma hora. Assado no forno, com azeitealhocebola, acompanhando azeitonas pretas, salsa e ovos cozidos.

Este é um prato típico da região Norte de Portugal. É de preparação simples e relativamente rápida.

O bacalhau à Gomes de Sá foi um dos candidatos finalistas às 7 Maravilhas da Gastronomia portuguesa.

Gomes de Sá era um comerciante do Porto nos finais do Séc. XIX. A ele se deve esta receita de bacalhau que, segundo a lenda, terá sido criada com os mesmos ingredientes (à excepção do leite) com que semanalmente fazia os bolinhos de bacalhau que deliciavam os amigos. Com efeito, os ingredientes são os mesmos, mas a receita resulta de uma confecção cuidada e de grande requinte. A receita que se segue é retirada de um manuscrito atribuído ao próprio Gomes de Sá que terá dado a receita a um seu amigo, João, com a deliciosa nota: “João se alterar qualquer cousa já não fica capaz”

Receita em Portugues:

3 Porções

  • 400 g Bacalhau
  • 500 g Batata
  • 2 Ovos
  • 1 dente Alho
  • 3 Cebolas
  • 0.35 g folhas louro
  • 1 ramo salsa em rama
  • Q.B. Azeitonas Pretas
  • Q.B. Azeite
  • Q.B. Sal
  • Q.B. Pimenta

Cortar o bacalhau em postas e demolhar durante 48 horas. Colocar panela ao lume com água e deixar ferver. Juntar o bacalhau, deixar cozer, retirar e lascar.

Lavar bem as batatas com a pele. Cozer em água, temperada com sal, retirar e deixar arrefecer. Pelar as batatas e cortar em camponesa.
Cozer os ovos (duros), arrefecer e picar.

Descascar os dentes de alho e picar e descascar as cebolas e cortar em meia-lua. Colocar um tacho ao lume, adicionar o azeite. Juntar os dentes de alho, as cebolas e as folhas de louro; deixar refogar lentamente. Temperar com sal e pimenta. Retirar as folhas de louro e guardar.

Colocar uma frigideira ao lume. Adicionar a cebolada e o bacalhau lascado e saltear. Juntar a batata e temperar com sal e pimenta. Colocar dentro de um tabuleiro, regar com azeite aquecido com alho picado e levar ao forno. Retirar e empratar. Decorar com salsa picada, azeitonas pretas e os ovos picados e servir.

And in English: (from EMERIL)

INSTRUCTIONS

Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large sauté pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Sauté until slightly golden, about 6 minutes.

Preheat the oven to 350ºF.

Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.

Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

Yield: 4 to 6 servings

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18 responses to “Preparing for Easter Sunday! Bacalhau a Gomes de Sa (Portuguese Codfish)

  1. Annie Carvalho

    December 23, 2013 at 1:23 pm

    I ate this every Christmas Eve growing up. The only difference is that in the Azores, we use a cup of milk to pour over the casserole instead of the olive oil. My family LOVES this! In fact, I’m making it tomorrow!

     
    • 3rdCultureChildren

      December 23, 2013 at 2:13 pm

      Great to know, Annie! Enjoy your meal… sounds fantastic! Wishes for joyful & peaceful holidays!

       
  2. foybringsjoyescritor

    April 8, 2012 at 3:14 pm

    Eu quero fazer. Cuando vo comprar o bacalhao nos estados (California), como que e que vo dizer? “Salted cod in the fish section”? Nunco tenho vido bacalhao assim aqui. Obrigada.

     
    • 3rdCultureChildren

      April 8, 2012 at 3:54 pm

      Yes. Salted cod. They also sell the de-salted version… I’ve bought before in Davis (CA) and back in DC… easy, easy… let me know how it goes! :o Thanks for the interest!

       
  3. michellyribeiro

    April 7, 2012 at 9:43 pm

    Very nice! I’ll try it!

     
    • 3rdCultureChildren

      April 8, 2012 at 6:38 am

      :o

       
  4. cuiadaesquina

    January 19, 2012 at 10:48 am

    An old favourite my Grandfather used to make when I was young.

     
    • 3rdCultureChildren

      January 19, 2012 at 11:06 am

      My husband loves it when my mother comes to visit and prepares the Bacalhau… :o Thanks for stopping by and commenting! Greetings from Recife, Brazil!

       
  5. Rischmöller Real Estate

    January 16, 2012 at 11:50 am

    Wow, this takes me back to the days when I was living in Lisboa…2008-2009. Delish and now also making me yearn for a little bacalhau com natas! I actually made it one time after I got back, but making it with regular cod (unsalted) just isn’t the same. Now for some pasteis de natas…

     
    • 3rdCultureChildren

      January 16, 2012 at 5:02 pm

      Hummm pastel de natas… miss those.. a lot! From the Cafe Perola, Maputo, Mozambique. So many good memories shared with old CDC/USAID folks over pasteis de natas & cafe com leite! Thank you so much for commenting, and for bringing back those sweet memories! :o

       
  6. Gilly Goldsworthy

    January 15, 2012 at 7:12 pm

    Um dinner looks good, I’ll be right over!

     
    • 3rdCultureChildren

      January 16, 2012 at 5:03 pm

      Thank you! Funny, funny! :o

       
  7. zebradaestepe

    January 15, 2012 at 9:39 am

    You just got me sooo hungry… Maybe I’ll make some bacalhau for dinner.

     
    • 3rdCultureChildren

      January 16, 2012 at 5:04 pm

      The long past is just getting the excessive salt out of the codfish… But, if you find one already ‘de-salted’, it’s a go! Thanks for stopping by and checking the dish out! :o

       
  8. thesweetkitten

    January 15, 2012 at 9:13 am

    Looks absolutely delicious! Is it easy to prepare?

     
    • 3rdCultureChildren

      January 16, 2012 at 5:08 pm

      Thanks, thanks! Not difficult, just time consuming.. I’ll update this post, with the full recipe. Don’t be scared if it looks a bit long… just very detailed! Thanks for stopping by, and for your interest! Greetings from Brazil! :o

       
    • 3rdCultureChildren

      January 17, 2012 at 1:06 pm

      Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large sauté pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Sauté until slightly golden, about 6 minutes.

      Preheat the oven to 350ºF. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.

      Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley. Yield: 4 to 6 servings. ENJOY!!! :o

       

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