Best 5 Bacalhau A Gomes De Sa Cod Fish Recipes
In the realm of Portuguese cuisine, Bacalhau à Gomes de Sá stands as a culinary masterpiece, a testament to the country's rich maritime history and love for codfish. This delectable dish, named after the 19th-century Portuguese writer and diplomat José Gomes de Sá, is a symphony of flavors and textures, combining the delicate flakiness of salted cod with the velvety smoothness of mashed potatoes, the briny tang of olives, the aromatic warmth of onions and garlic, and the subtle sweetness of hard-boiled eggs. With variations ranging from traditional to modern interpretations, Bacalhau à Gomes de Sá is a dish that continues to captivate taste buds and hearts alike.
This article presents a comprehensive exploration of Bacalhau à Gomes de Sá, offering a diverse collection of recipes that cater to different preferences and skill levels. From the classic recipe that stays true to its origins to contemporary twists that introduce innovative ingredients and techniques, each recipe provides a unique culinary journey. Whether you're a seasoned cook seeking to expand your culinary repertoire or a novice eager to embark on a delectable adventure, this article will guide you through the steps of creating this iconic Portuguese dish.
BACALHAU A GOMES DE SA (SALT COD, ONIONS AND POTATOES)
Provided by Food Network
Categories side-dish
Time P1DT13h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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 saute 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. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. 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.
BACALHAU A GOMES DE SA (COD FISH)
It wouldn't be a traditional Portuguese Christmas Eve diner without this classic dish. There is a recipe for Bacalhau for every day of the year but this is the most popular and favorite of all.
Provided by Suzy Chaves
Categories Fish
Number Of Ingredients 10
Steps:
- 1. In large pan, place potatoes covered with cold water. Add salt and bring to boil and cook for 10 minutes. Place boneless codfish over boiling potatoes and cook for about 8 minutes or until flaky.
- 2. Remove cod fish from pan and set aside to cool. Potatoes should be done. Drain and set aside. When cool, slice the potatoes into 1/4 inch slices
- 3. In large skillet saute sliced onions, garlic, 1/2 tsp salt and bay leaf in 1/2 cup of the olive oil until golden brown then take out bay leaf and let them cool.
- 4. Grease a large lasagna type pan with olive oil. Start layering potatoes, flaked cod, onions, drizzle olive oil, pepper, potatoes, cod, onions, olive oil, pepper. Make sure you end up with onions on top.
- 5. Cover with foil and cook in oven for about 20 minutes (350 degrees). Arrange cooked egg slices on top of the onion layer. Cook uncovered for another 5-10 minutes to desired crispness.
- 6. Remove from oven and add parsley for garnish.
SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA
Provided by Food Network
Categories main-dish
Time P1DT13h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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 saute 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. Saute until lightly golden, about 6 minutes.
- Preheat the oven to 350 degrees F.
- 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.
BACALHAU à GOMES DE Sá /COD & POTATO CAPE VERD
I had this while on holiday on the island of Sal, of the Cape Verde islands in October 2007. As an ex-Portuguese colony the Portuguese influences are strong. We found this recipe so delicious I had it several times while I was in Cape verde and enjoyed several attempts at making it at home as soon as we got back. This tastes pretty close to the original. If you can possibly use dried salt cod, then please do, the flavour is definitely superior to average ordinary white fish. As usual with salt cod, no additional salt is needed in the recipe, it will be salty enough. For instructions on how to deal with your dried salt cod, I recommend this recipe by Julesong: Recipe #242753. My recipe time assumes that you have soaked and cooked your salt cod already and that you've taken out the bones, so it's flaked and ready to go. I usually hard boil the eggs in the same water with the potatoes and remove them with a slotted spoon once I figure that they have had enough time to have hard boiled. Saves using an extra pot! This can be made a day in advance but more time than stated would be needed in the oven to heat it though.
Provided by kiwidutch
Categories Portuguese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven at 400°F (200°C).
- Hard boil your eggs in the potato water.
- Cover the peeled potatoes in water and boil until they are just cooked though, then drain the water and cut them into thin slices and then cut them further into approximately 1 inch x 1 inch ( 2.5 cm x 2.5 cm) bits. It doesn't have to be really precise, just so that the potato slices are in small bits roughly all the same size.
- Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.
- Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
- Mix, but don't mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then add the nutmeg and pepper and parsley. If the mixture is too dry, a very small amount of water can be added to make it only just stick together.
- Spoon the mix into a baking dish and lay out the decorative egg rounds on the top. Cover with foil and bake for 20 minutes until it is completely warmed though.
BACALHAU A GOMES DE SA (PORTUGUESE SALTED COD CASSEROLE)
This is adapted from an Emeril recipe to fit what my memory is from my mom's kitchen. This dish is extremely popular in Oporto which is where my mother's family is from and served traditionally on Good Friday.
Provided by greysangel
Categories One Dish Meal
Time P1DT20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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, paprika and parsley.
- Yield: 4 to 6 servings.
Nutrition Facts : Calories 1040.3, Fat 38.7, SaturatedFat 6.5, Cholesterol 445.5, Sodium 12139.2, Carbohydrate 49, Fiber 6.8, Sugar 5.8, Protein 119.1
Tips:
- Use high-quality dried salt cod. Look for a brand that is well-respected and has a good reputation.
- Soak the salt cod for at least 24 hours before cooking. This will help to remove the excess salt and rehydrate the fish.
- When poaching the salt cod, do not bring the water to a boil. This will toughen the fish.
- Use a variety of vegetables in your dish. This will add flavor and color.
- Serve Bacalhau à Gomes de Sá with a sprinkle of fresh parsley or cilantro.
Conclusion:
Bacalhau à Gomes de Sá is a delicious and hearty dish that is perfect for a special occasion. It is a classic Portuguese dish that is enjoyed by people all over the world. If you are looking for a new and exciting way to cook cod, then this is the recipe for you.
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