Bacalhau à Gomes de Sá
A codfish dish made with shredded cod, potatoes, onions, olives, and hard-boiled eggs.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Restaurante Casa Dias
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Bacalhau (codfish) has been a staple in Portuguese cuisine for centuries, dating back to the 15th century when Portuguese explorers discovered abundant cod stocks in the North Atlantic. Preserving cod through salting allowed for long voyages and ensured a reliable food source. Bacalhau à Gomes de Sá, however, is a more modern creation, attributed to José Luís Gomes de Sá Júnior, a restauranteur from Porto in the 19th century.
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Bacalhau à Gomes de Sá is a beloved Portuguese dish, often enjoyed as a main course for family meals and special occasions. It represents the resourcefulness and ingenuity of Portuguese cuisine in transforming humble ingredients into a flavorful and satisfying meal.
Family Tradition
The dish is often prepared and shared within families, with variations passed down through generations. It's considered a classic comfort food, evoking feelings of home and nostalgia.
Restaurant Staple
Bacalhau à Gomes de Sá is a common offering in Portuguese restaurants, both traditional and modern, showcasing its enduring popularity.
Festive Occasions
While not strictly tied to a specific holiday, it's frequently served during family gatherings and celebrations, especially around Christmas.
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The dish offers a savory and comforting combination of salt cod, potatoes, onions, and olive oil, with a subtle richness from the hard-boiled eggs and black olives.
The primary flavor is derived from the salted cod, which is rehydrated and shredded, imparting a distinctive salty and umami taste. The potatoes provide a soft and starchy base, absorbing the flavors of the cod and olive oil. The onions add a mild sweetness and aromatic depth. Olive oil lends a fruity and peppery note, while the hard-boiled eggs contribute a creamy texture and subtle richness. The black olives offer a briny and slightly bitter counterpoint.
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Cod Rehydration
Properly rehydrating the salt cod is crucial. Soak it in cold water for at least 24-48 hours, changing the water several times, until it loses its excess saltiness. Taste the cod before cooking to ensure it's not too salty.
Potato Selection
Use a waxy potato variety, such as Yukon Gold or red potatoes, that will hold its shape during cooking and not become mushy.
Olive Oil Quality
Use a high-quality extra virgin olive oil to enhance the flavor of the dish. The olive oil should have a fruity and slightly peppery taste.
Gentle Cooking
Cook the potatoes and onions gently in the olive oil to avoid burning them. They should be softened and slightly translucent, but not browned.
Final Assembly
Mix all the ingredients carefully to avoid breaking up the potatoes too much. Garnish generously with fresh parsley and serve hot.
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