Bacalhau à Gomes de Sá
Portugal's Christmas Eve casserole: salted cod baked with potatoes, onions, eggs, and olives. Simple ingredients, big flavor.
- prep
- 40 min
- cook
- 40 min
- total
- 1 h 20 min
- serves
- 6
- level
- medium
Salt cod is the cornerstone of Portuguese Christmas cooking, and Bacalhau à Gomes de Sá is one of its best-loved forms: flaked cod baked with thin potatoes and soft onions, all bound together with good olive oil and finished with hard-boiled egg and black olives.
It takes planning, not skill. The cod needs a day or two in the fridge with the water changed a few times to pull out the salt, but once that's done, the rest comes together quickly.
method
Desalt the cod by soaking it in cold water in the fridge for 24-48 hours, changing the water 3-4 times. Taste a small piece; it should taste pleasantly savory, not sharply salty.
Poach the cod gently in water with the bay leaf for 10 minutes, until it flakes easily. Drain, cool, and flake into large chunks, removing any skin and bones.
Boil the potatoes until just tender, then slice them about 1/3 inch thick.
Heat half the olive oil in a large pan and cook the onions and garlic over medium-low heat until soft and golden, 15-20 minutes.
In a baking dish, layer half the potatoes, half the onions, and half the cod. Repeat the layers. Drizzle with the remaining olive oil and season with black pepper.
Bake at 400°F (200°C) for 20-25 minutes, until the top is golden and slightly crisp at the edges.
Garnish with the quartered eggs, black olives, and parsley just before serving.