PortugueseMedium · Hot
Bacalhau à Gomes de Sá Rebooted
A reverent reimagining of the Lisbon classic — silky layers of soaked cod, golden potatoes, and sweet caramelized onion, with a whisper of smoked paprika and a finish of lemon and parsley. Inês would approve of the patience this one asks of you.
Prep
25 min
Cook
1h 5m
Rest
5 min
Total
1h 35m
Method
Soak the Cod
1
2
After soaking, drain the cod, rinse well under cold water, and pick through with your fingers to remove any remaining scales or bones. Pat dry with a clean kitchen towel.
Prepare the Potatoes
3
Slice the peeled potatoes into 1cm rounds. Place in a large pot of cold salted water, bring to a boil, and cook until just tender but not falling apart, about 8-10 minutes. Drain carefully and set aside.
Caramelize the Onions
4
5
Add the sliced garlic, smoked paprika, and cayenne to the onions. Cook for another 2 minutes until fragrant. Taste and adjust salt — remember the cod will add more.
Assemble the Casserole
6
7
Repeat the layers: remaining onions, remaining potatoes, remaining cod, remaining eggs. Finish with a generous pour of olive oil over the top and crack of black pepper.
Finish and Serve
9
10
Serve directly from the baking dish — this is a dish that wants to be eaten communally, with good bread to soak up the oil at the bottom.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
520
per serving
High in salt · 3259mgHigh in protein · 34gLow sugar · 8gLow saturated fat · 5g
Protein
34g
Carbs
42g
Fat
24g
Sat. fat
5g
Fiber
7g
Sugar
8g
Sodium
3259mg
Gluten FreeDairy FreeLow SugarHeart HealthyDiabetes FriendlyMuscle MaintenanceHigh ProteinBalanced MealSodium Aware
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 75% ingredient coverage
kg CO2e
≥0.5
per serving
Eggs, hard-boiled and sliced drives 48% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
7
Salty
2
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderSilky
Aromas
HerbalSmokySavorySweet
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenSkilletBaking DishChef KnifeCutting BoardMeasuring SpoonsMeasuring SpoonColanderWooden SpoonPlastic WrapAluminum FoilKitchen Towel
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Bake casserole at 190°C (375°F) covered for 25 minutes, then uncovered for 10 minutes until top is golden. Internal temperature of fish should reach 63°C (145°F) for food safety.
Cross Contamination
When soaking cod for 24 hours, use separate containers and change water in clean bowls. After handling raw cod, wash hands thoroughly with soap before touching other ingredients or surfaces.
Storage
Store leftovers in airtight containers in refrigerator at or below 4°C (40°F) within 2 hours of cooking. Consume within 3 days. Reheat to 74°C (165°F) until steaming hot throughout.
Shelf Life
Dish contains both fish and eggs, making it perishable. Do not leave at room temperature for more than 2 hours (1 hour if room is above 32°C/90°F). Discard if left out overnight.
Handling
After 24-hour soaking, rinse cod thoroughly and pick through with fingers to remove all scales and bones. Pat completely dry before incorporating into dish to ensure proper texture and cooking.
Allergen Warning
This dish contains fish (cod) and eggs. Inform guests of allergens before serving. Use separate serving utensils to prevent cross-contact with other dishes.
High Risk Population
Pregnant women, elderly individuals, young children, and immunocompromised persons should ensure fish is cooked to proper temperature. Avoid consuming if fish appears undercooked or has unusual odor.
Equipment Safety
Use oven mitts when removing baking dish from hot oven. The dish contains hot oil and will be heavy—ensure stable placement when serving from oven to table.
Pro Tips
Technique
Do not rush the onion caramelization — 25 to 30 minutes over medium-low heat until they are deeply golden and soft. This is where the flavor lives, and a too-quick onion will taste raw and sharp instead of sweet and mellow.
Make Ahead
The cod can be soaked a full day ahead and refrigerated in fresh water. The caramelized onions also freeze beautifully, so I often make a double batch on a quiet afternoon and stash portions in the freezer for weeknight dinners.
Substitution
If you cannot find salt cod, flaked smoked haddock works well, though you will need to adjust the salt in the dish since smoked haddock is less cured than bacalhau. Or look for ready-soaked bacalhau in Portuguese markets — a legitimate shortcut that Inês herself would accept without guilt.
Presentation
Serve this straight from the baking dish to the table with good crusty bread and let everyone scrape the golden olive oil from the bottom. This dish wants to be eaten communally, with elbows bumping and wine flowing.
From the chef
Bacalhau à Gomes de Sá asks three days of you — the Friday soak, the Saturday patience while the onions go golden in the oil, and the Sunday table where everything finally comes together in layers: salt cod pulled into large flakes, potato sliced to hold its shape, onion collapsed to almost sweetness, and the whole baking dish finished with a generous pour of olive oil so the bottom crisps and the top goes golden. A whisper of smoked paprika lifts every layer without announcing itself. Bread on the side is not optional. It is for the oil left in the dish.
TagsPortuguese ClassicBacalhauSalt CodComfort FoodCasseroleTraditionalOne DishCitrus Finish
AllergensFishEggs
Source: generated · June 10, 2026