Bacalhau à Gomes de Sá: a Portuguese Christmas recipe

Ingredients

• 250 gdesalted flaked salt cod
• 250 gcooked potatoes
• 1 mediumonion
• 50 gblack olives
• 100 mlextra-virgin olive oil
• 2eggs
• 1 tablespoonchopped parsley

Instructions

1. 1

   Prepare the onion

   Preheat the oven to 180°C. Slice the onion and brown it in a medium pan with a drizzle of olive oil. Cut the potatoes into rough slices.

2. 2

   Add the cod

   Turn off the heat, then add the desalted flaked cod, olives, sliced cooked potatoes and half the olive oil.

3. 3

   Bake the mixture

   Mix gently and transfer everything to an ovenproof dish. Pour over the remaining olive oil and bake for 15 minutes.

4. 4

   Finish and serve

   Take the dish out of the oven and finish with the 2 hard-boiled eggs, cut into quarters, and the chopped parsley.

What is bacalhau à Gomes de Sá?

This Portuguese dish combines salt cod with potatoes, onion, olives, olive oil and hard-boiled eggs. It is associated with Porto and is named after José Luís Gomes de Sá, a cod merchant.

In this version, cooked potatoes and desalted flaked cod go into the oven together, while the eggs and parsley are added at the end. That keeps the method simple and gives the dish its familiar combination of savoury, briny and fresh flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes most of the fat. Cod and eggs provide protein, with olives adding more fat and salt. Serve a portion with salad or greens for a more balanced plate.

Choosing and preparing the ingredients

Salt cod: use cod that has been properly desalted and flaked. Taste a small piece before cooking; if it is still very salty, rinse or soak it further according to the product instructions.

Potatoes: the recipe calls for cooked potatoes, so they only need slicing before baking. Keep the slices fairly chunky so they hold their shape when mixed with the cod.

Brown the onion gently

Onion: slice it evenly and let it soften and take on a little colour in the pan. Avoid letting it catch, as burnt edges can overpower the milder cod and potato.

Olive oil: the method uses a drizzle to cook the onion, then divides the listed oil between the mixture and the baking dish. Add it gradually so the ingredients are coated without breaking up the potatoes.

Mix without crushing

Gentle handling: once the pan is off the heat, fold in the cod, olives and potatoes rather than stirring vigorously. This helps keep the cooked potato slices intact.

Even coating: distribute the oil through the mixture, then pour the remainder over the top before baking. That gives the ingredients a chance to warm through and share their flavours.

Check the bake

Oven time: bake at 180°C for 15 minutes, as directed. The ingredients are already cooked, so the aim is to heat the mixture through rather than cook the fish from raw.

Doneness: the dish should be hot throughout, with the oil bubbling gently around the edges. If it is not heated through, return it to the oven briefly and check again.

Serve it as a meal

Fresh contrast: serve with a green salad or simply cooked greens to balance the rich olive oil and salty olives. A squeeze of lemon at the table is another easy accompaniment.

For a festive spread, bring the baking dish straight to the table and let each person take some of the egg and parsley topping.

Recipe notes & tips

• Check that the cod is desalted before combining it with the other ingredients.
• Use cooked potatoes that are tender but still firm enough to slice.
• Keep the onion over moderate heat so it browns without burning.
• Fold the mixture gently to avoid turning the potatoes to mush.
• Cut the hard-boiled eggs into quarters just before serving for a neat finish.

Variations

• Add garlic: soften a finely chopped clove with the onion.
• Use green olives: swap them for the black olives for a sharper, brinier taste.
• Add lemon: serve with wedges for a fresh, tangy contrast.
• Include greens: serve alongside steamed cabbage or green beans.
• Make it more colourful: scatter extra chopped parsley over the finished dish.

Common mistakes to avoid

• Salty cod: check it before cooking and desalinate it further if needed.
• Burnt onion: lower the heat and stir as it browns.
• Broken potatoes: fold the ingredients together gently rather than stirring hard.
• Too much oil at once: divide it as directed so the mixture is coated evenly.
• Cold centre: check that the dish is hot throughout before taking it from the oven.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot throughout, either in the oven in an ovenproof dish or in the microwave.

Frequently asked questions