Bacalhau à Gomes de Sá Recipe: Classic Portuguese Cod Bake 2026

Bacalhau à Gomes de Sá is a traditional Portuguese dish that is just as beloved in Brazil, and it is easy to make at home. Flakes of desalted cod are baked over a bed of sliced potatoes with softened onion and garlic, then finished with black olives, hard-boiled eggs and fresh parsley. The result is a juicy, comforting fish dish with deep savory flavor.

It is served hot, straight from the oven, and pairs beautifully with a fresh salad for a complete and satisfying menu. The cod can be left in flakes or shredded, depending on the cut you use and your own preference. Using desalted cod crumbs or desalted cod loin both work well here, and neither changes the final flavor as long as you start with good-quality cod.

Ingredients for Bacalhau à Gomes de Sá

This recipe makes 2 servings.

• 200 g desalted cod
• 200 ml hot milk
• 400 g potatoes
• Salt
• 2 eggs
• 3 tablespoons extra virgin olive oil
• 1 small onion
• 1 garlic clove
• 1 tablespoon black olives
• 1 tablespoon chopped parsley

How to Make Bacalhau à Gomes de Sá Step by Step

1. Infuse the cod in hot milk

First, blanch 200 g of desalted cod in a saucepan of boiled water. Fill a saucepan with water, bring it to a boil and turn off the heat. Add the cod and let it rest in the hot water for 5 minutes. After this time, drain it and shred it or separate it into flakes. Transfer the cod to a bowl, cover it with 200 ml of hot milk and let it rest for an hour and a half.

2. Boil the potatoes and eggs

Meanwhile, wash 400 g of whole potatoes and boil them for 20-25 minutes in water over medium heat with a pinch of salt. The exact cooking time will depend on the size of the potatoes: they should be cooked until a knife slides through them without resistance. Do not overcook them. Once cool, peel them and cut them into 1 cm thick slices. Also boil 2 eggs for 10 minutes in boiling water. Once cooked, transfer them to a bowl of cold water, ideally with ice, and after 5 minutes peel them.

3. Sauté the onion and garlic

Preheat the oven to 180 ºC. Heat 3 tablespoons of extra virgin olive oil over medium-low heat in a frying pan and sauté, for about 5 minutes, 1 small onion finely sliced together with 1 garlic clove cut into small pieces.

4. Assemble the dish

Spread the potatoes in an oven-safe dish and cover them with the drained cod and the onion mixture. The leftover milk is not used.

5. Bake and serve

Bake the bacalhau à Gomes de Sá for 10 minutes at 180 ºC with top and bottom heat. Once baked, serve it immediately, distributing on top 1 tablespoon of pitted black olives, 2 hard-boiled eggs cut into slices and 1 tablespoon of chopped parsley.

Tips for the Best Bacalhau à Gomes de Sá

Choose quality cod

The flavor of the finished dish depends heavily on the cod you start with, so pick a good-quality desalted cod. You can use cod crumbs or desalted cod loin; if you use loin, you will get larger flakes after blanching. Either way, the final taste will be excellent as long as the cod is good.

Do not overcook the potatoes

Boil the potatoes just until a knife passes through them easily, since overcooked potatoes will fall apart in the oven. Let them cool before peeling and slicing so they hold their shape when arranged in the baking dish.

Serve hot with a fresh salad

This Portuguese recipe is meant to be eaten hot and freshly out of the oven. Accompany it with a fresh salad and you will have a delicious, complete menu that is very easy to prepare.

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