Bacalhau à Gomes Sá (Codfish Gomes Sá Style)

Close-up on Bacalhau à Gomes Sá

Bacalhau à Gomes Sá is another favorite codfish recipe of the Portuguese. According to history, this recipe was named after its creator (Gomes Sá), a codfish merchant in the Oporto area (northern Portugal).

Overview of Oporto city

It is a recipe that has in its base all the ingredients typically used in the preparation of Portuguese codfish dishes, only cooked differently.

Unlike other recipes already shared and prepared by us at Homecooking Lisbon, in the Bacalhau à Gomes Sá recipe the ingredients are mostly boiled, which makes this dish healthier, but no less appetizing.

List of ingredients for Codfish Gomes Sá Style

With regard to ingredients, in addition to codfish, of course, this recipe uses eggs, potatoes, parsley and onion. As you can see, like many other codfish dishes, this recipe is made up of few ingredients and simple processes. For this reason, it is also a recipe very commonly prepared in the homes of Portuguese families.

As for the recipe, start by cooking the codfish for 5 minutes and then leave it to rest for some time in a hot milk. If you don’t have the time for this step, it can be used immediately. The main difference has to do with the softness of the codfish.

The potatoes should be cooked with their peel, in order to retain all their flavor and consistency, as they will then be sliced.

Cooking onion, garlic and bay leaf

After lightly sautéing the onion, garlic and bay leaf, add the drained codfish and the sliced ​​potatoes. It should be all mixed together, but not cooked. Then put it in a preheated oven for 10 minutes.

Tray of Bacalhau à Gomes Sá

Finally, garnish the clay tray with the sliced ​​egg and olives and end the decoration by sprinkling some chopped parsley on top.

Ready to be enjoyed!

This is a very tasty dish and healthier than most cod recipes, but no less tasty for that. Join us at Homecooking Lisbon on our Traditional Portuguese Cooking Class and let our team of experienced chefs and instructors guide you through the preparation of this dish and many others, on a hands-on experience that will amaze you!

Close-up on Bacalhau à Gomes Sá

Bacalhau à Gomes Sá (Codfish Gomes Sá Style)

Homecooking Lisbon
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Entre Douro e Minho
Servings 4 people


  • 500 g codfish
  • 500 g potatoes
  • 1 garlic clove finely sliced
  • 2 onions finely sliced (half-moon shape)
  • 3 boiled eggs
  • 3 tbsp olive oil
  • 1 bay leaf
  • 2 tbsp parsley chopped
  • black olives
  • milk
  • salt
  • pepper


  • Boil the codfish for 5 minutes and let it cool down. Take out skin, fishbone and chip it;
  • Leave the chipped codfish to rest on hot milk for 1h30 to 3h00;
  • Boil the potatoes with the peel on and after they cool down, remove the peel, and cut in thick slices;
  • Heat the olive oil and lightly sauté the onion and garlic, together with the bay leaf;
  • Add the boiled potatoes and the drained codfish. Mix everything together for a few minutes, season with salt and pepper to your taste and transfer everything to a clay oven tray;
  • Let it cook in a preheated oven 10 minutes;
  • Finally, sprinkle with parsley, add the olives and sliced egg.
Keyword Codfish, Olives, Parsley

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