There’s a explanation why Bacalhau à Gomes de Sá is at the menu at such a lot of Portuguese eating places – it’s natural convenience meals. Discover ways to make this Portuguese casserole in your house kitchen.
Bacalhau à Gomes de Sá, a casserole of caramelized onions, potatoes and salt cod (i.e. bacalhau), is certainly one of our favourite Portuguse dishes. It’s a easy building of candy onion, earthy potatoes and cool salt cod that works in a convenience meals roughly manner.
It’s a dish we’re at all times glad to peer on Lisbon prato do dia blackboard menus. Actually translating to day by day plate, a prato do dia is a day by day particular introduced via eating places everywhere Portugal. Now and again the dish options recent fish, different occasions it’s a stew like cozido à Portuguese or octopus on Fridays. And, after all, dishes made with bacalhau.
Legend has it that bacalhau à Gomes de Sá used to be invented at a Porto eating place named Cafe Lisbonense via Sr. Gomes de Sá, the son of a cod vendor. Even though we’re nonetheless attempting to determine what precisely ‘cod vendor’ way, we’re quite positive that Sr. Gomes de Sá appreciated potatoes and onions up to we do.
Without reference to the dish’s beginning tale, there’s no debate that the country casserole is central to the Portuguese cooking canon. Now it’s a part of our culinary repertoire too.
Elements
The listing of substances on this bacalhau à Gomes de Sá recipe is understated. Right here’s the entirety you want:
Aspect amounts are detailed within the printable recipe card beneath.
The best way to Soak Salt Cod
Salt cod is a meals product with a studying curve – it’s a procedure to know the way to soak and desalinate the preserved fish. Portuguese other people regularly soak bacalhau for 36 hours, converting the water 3 to 4 occasions. Alternatively, it’s vital to remember the fact that soaking bacalhau isn’t on the subject of desalinization. It’s additionally about rehydration.
We soak our bacalhau for no less than two days, optimally for 3 to 4 days and as much as per week most. (There’s sufficient salt within the fish to repel micro organism for a very long time.) This period offers the fish time to extend in measurement and change into each plump and comfortable. Additionally, we modify the water a minimum of 3 to 4 occasions all over the soaking procedure in order that the fish isn’t bracingly salty.
Professional Tip
Alternate the water as soon as an afternoon if you select to soak your bacalhau for longer than 3 days.
How To Make Bacalhau à Gomes de Sá
This bacalhau à Gomes de Sá recipe is fairly easy and best takes an hour while you pre-soak the salt cod.
Get started via boiling the peeled potato slices, bay leaf, white peppercorns and garlic in a pot till the potato slices are simply comfortable within the middle. You don’t need them to be delicate. On the identical time, preheat your oven to 450°f / 230°c.
Subsequent, transfer the salt cod, bay leaf, white peppercorns and garlic clove to a small pot and cook dinner for 4 to 5 mins in water just below boiling. Don’t let the water boil. You’re necessarily poaching the fish.
Professional Tip
After a pair assessments, we’ve discovered that the salt cod is highest if it’s simply cooked for a couple of mins at average, rather beneath boiling temperature. If it’s overcooked, bacalhau can change into tricky and sour.
As soon as the fish is cooked, take away it from the warmth and separate the beef from the bones and pores and skin. (You’ll discard the bones and pores and skin.) Watch out to not over-mix the salt cod because the function right here is huge flakes.
Get started cooking the onions within the olive oil with a pinch of salt and pepper, stirring continuously. It must take about 35 to 45 mins to cook dinner the onions over a reasonably low fireplace till they’re simply golden, comfortable and rather caramelized.
Upload the garlic within the remaining 3 mins of cooking and cook dinner it till aromatic. You don’t need the garlic to get too brown and burn.
Construct the casserole degree via degree. Get started via layering part of the onions, adopted via the potatoes, salt cod and, in any case, the opposite part of the onions.
Cook dinner the casserole within the oven for roughly 10 mins or till the highest of the dish simply begins to brown.
Take away the casserole from the oven. Best with eggs and black olives in an inventive development.
Serve and revel in!
Often Requested Questions
Bacalhau à Gomes de Sá is a vintage Portuguese casserole made with salt cod, caramelized onions and potatoes.
Bacalhau à Gomes de Sá used to be invented in Porto, Portugal.
Bacalhau / Salt Cod, Bay Leaf, Black Olives, Eggs, Garlic, Olive Oil, Onion, Parsley, Pepper, Potatoes, Salt and White Peppercorns
You’ll purchase salt cod loin on-line at Portugalia Market. Since unsoaked loins remaining for months, so you’ll be able to hypothetically purchase a big order and make this and different bacalhau dishes more than one occasions.
Bacalhau à Gomes de Sá Recipe
A staple at Portuguese tascas, Bacalhau à Gomes is a straightforward but vintage salt cod casserole that you’ll be able to cook dinner at house in an hour.
Servings: 4
Energy: 741kcal
- 1 pound bacalhau loin
- 1 pound crimson or yukon gold potatoes ( peeled and sliced into about 1/3 inch rounds)
- 2 massive onions (sliced about ¼ inch skinny – about 1 ¼ kilos after cutting)
- 4 cloves garlic (3 minced + one entire (peeled))
- ½ cup olive oil
- 1 bay leaf
- 1 tablespoon parsley (chopped for garnish)
- 3 eggs (onerous boiled; halved or sliced)
- 10 white peppercorns (entire)
- 8 black olives (pitted for garnish)
- 2 tablespoons salt (for boiling the potatoes)
- salt (to style)
- pepper (to style)
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Preheat an oven to 450°f / 230°c
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Carry water to a boil with the salt, bay leaf, garlic clove and parsley stems in a 4 quart saucepan. Upload the potatoes and boil till simply comfortable – about 8 to ten mins. Take away the potatoes with a slotted spoon.
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Whilst the potatoes are boiling, warmth the olive oil in a sauté or frying pan over a medium low fireplace and upload the onions. Cook dinner the onions, whilst stirring every now and then, till they’re golden. (Cook dinner the potatoes and cod whilst the onions are caramelizing.) Upload the chopped garlic within the remaining mins of cooking the onions. Cook dinner till the garlic till simply aromatic. The onions must be carried out in about 35 to 45 mins. As soon as the onions are cooked, take away them from the warmth and put aside for the casserole meeting.
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Position water in a 2 quart saucepan and upload the salt cod, the similar bay leaf, the white peppercorns and a garlic clove. Position over a medium fireplace and cook dinner for 4 to 5 mins at just below a boil till the cod is flaky.
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Take away the cod from the water and separate the flesh from the bones and pores and skin. Discard the bones and pores and skin. Set the flaked salt cod apart.
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Construct the casserole in an ovenproof spherical or oblong baking dish. Layer part of the onions first, adopted via the potatoes, salt cod, after which the remainder onions. Upload a small sprint of salt and pepper to style.
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Position within the oven and cook dinner till evenly caramelized on most sensible – about 8 to ten mins.
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Take away the baking dish from the oven. Garnish with black olives, the onerous boiled eggs and chopped parsley.
Energy: 741kcal | Carbohydrates: 27g | Protein: 79g | Fats: 34g | Saturated Fats: 6g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 22g | Trans Fats: 0.01g | Ldl cholesterol: 295mg | Sodium: 11642mg | Potassium: 2281mg | Fiber: 4g | Sugar: 3g | Nutrition A: 458IU | Nutrition C: 33mg | Calcium: 240mg | Iron: 5mg
