Portugese Salt Cod

Bacalhau a Gomes de Sa is one of Portugal’s most beloved salt cod dishes: flaked cod layered with sliced potatoes and butter-golden onions, baked under breadcrumbs, then garnished with olives, hard-boiled eggs, and fresh parsley. Vinegar and olive oil on the side let each person dress their own plate.

Salt cod needs a 24-hour soak in cold water with several changes to draw out the salt and rehydrate the fish. Don’t shortcut this step. Under-soaked cod stays tough and impossibly salty. Once soaked, a quick simmer makes it tender enough to flake into large pieces that hold their shape through the casserole.

The layered assembly is traditional: potatoes on the bottom, then cod, then sauteed onions with garlic, pepper, and a repeat. Breadcrumbs on top brown in the oven and add a light crunch against the soft layers beneath.

Chef Tips

• Change the soaking water 2-3 times over 24 hours. Each change draws out more salt and freshens the fish.
• Boil the potatoes in their skins, then peel under cold running water. They hold together better and slice cleaner.
• Use both green and black olives for the garnish. The contrast in flavor and color is part of the dish’s visual appeal.
• Serve with cruets of white wine vinegar and olive oil at the table. Each person can customize their acidity and richness.

Variations

• Add a layer of thinly sliced hard-boiled eggs inside the casserole instead of just on top.
• Drizzle cream over the layers before baking for a richer, more indulgent version (Bacalhau com Natas style).
• Use fresh cod if salt cod is unavailable. Season with salt during cooking to approximate the flavor.