Best 2 Bacalhau A Gomes De Sa Salt Cod Onions And Potatoes Recipes

In the realm of Portuguese cuisine, Bacalhau à Gomes de Sá stands as a culinary masterpiece, a harmonious symphony of flavors and textures that has captured the hearts of food lovers for generations. This traditional dish, named after the renowned Portuguese diplomat and writer José Joaquim Gomes de Sá, is a delectable ensemble of salted cod, onions, potatoes, and hard-boiled eggs, united in a comforting embrace of olive oil and garlic. As you embark on this culinary journey, you'll discover not just one, but three enticing variations of this iconic dish. The classic Bacalhau à Gomes de Sá, with its time-honored simplicity, offers a testament to the purity of flavors. The Bacalhau à Gomes de Sá com Broa, a delightful twist on the original, introduces the rustic charm of cornbread, adding a delightful dimension to the dish. And for those seeking a vegetarian indulgence, the Bacalhau à Gomes de Sá Vegetariano presents a vibrant tapestry of vegetables, capturing the essence of this beloved Portuguese creation without compromising on taste. Prepare to be captivated as we unveil the secrets behind each recipe, guiding you through the culinary artistry that transforms humble ingredients into an extraordinary symphony of flavors.

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BACALHAU A GOMES DE SA (SALT COD, ONIONS AND POTATOES)

Bacalhau a Gomes de Sa (Salt Cod, Onions and Potatoes) image

Provided by Food Network

Categories side-dish

Time P1DT13h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds 1 1/2 pounds salt cod
1/2 cup plus 1 teaspoon olive oil
2 cups thinly sliced yellow onions
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender
4 hard boiled eggs
8 black olives
1 tablespoon finely chopped fresh parsley leaves

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 (PORTUGUESE SALTED COD CASSEROLE)

Bacalhau a Gomes De Sa (Portuguese Salted Cod Casserole) image

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

Ingredients

1 1/2 lbs salt cod fish
1/2 cup olive oil, plus
1 teaspoon olive oil
2 cups thinly sliced yellow onions
1 tablespoon chopped garlic
salt
fresh ground black pepper
2 lbs waxy potatoes, sliced 1/4-inch thick and cooked until tender
4 hard-boiled eggs
8 green manzanilla olives, sliced
1 teaspoon paprika
2 tablespoons finely chopped fresh parsley

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:

Choose the right salt cod. Look for cod that is firm and white, with no dark spots or discoloration. The fish should also be well-salted, as this will help to draw out the moisture and preserve the flavor.
Soak the salt cod properly. This is an essential step that helps to remove the excess salt from the fish. Soak the cod in cold water for at least 24 hours, changing the water every 8 hours.
Don't overcook the cod. Cod is a delicate fish that can easily become tough and dry if it is overcooked. Cook the fish until it is just opaque in the center, about 5-7 minutes per side.
Use good quality ingredients. The quality of the ingredients you use will have a big impact on the flavor of the dish. Use fresh vegetables, herbs, and spices, and a good quality olive oil.
Don't be afraid to experiment. There are many different ways to make bacalhau à Gomes de Sá. Feel free to adjust the recipe to your own taste preferences.

Conclusion:

Bacalhau à Gomes de Sá is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover salt cod, and it is also a perfect dish for a special occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.