Bacalhau à Gomes de Sá

Bacalhau à Gomes de Sá is a traditional Portuguese dish originating from the northern city of Porto. The dish is named after its creator, José Luís Gomes de Sá Júnior, a 19th-century merchant from Porto.

History

José Luís Gomes de Sá Júnior was a cod merchant in the Bolhão Market in Porto. He is said to have invented the recipe for Bacalhau à Gomes de Sá, which he would regularly prepare for his friends. The recipe was later passed on to the restaurant Restaurante Lisbonense, where it became popular and spread throughout Portugal.

Ingredients and Preparation

The main ingredient of Bacalhau à Gomes de Sá is bacalhau, or salted cod, which is a staple in Portuguese cuisine. The dish also includes potatoes, onions, hard-boiled eggs, olives, and is garnished with parsley.

The preparation of Bacalhau à Gomes de Sá involves soaking the bacalhau in water to remove the salt, then boiling it. The cod is then flaked and mixed with fried potatoes and onions. This mixture is placed in an ovenproof dish, garnished with slices of hard-boiled eggs and olives, and baked until golden.

Cultural Significance

Bacalhau à Gomes de Sá is considered a national dish of Portugal and is commonly served on special occasions and holidays, such as Christmas and Easter. It is also a popular dish in former Portuguese colonies, such as Brazil and Angola.

See Also

• Portuguese cuisine
• Bacalhau
• Porto

Portugal Food Icon

This Portugal-food related article is a stub. You can help WikiMD by expanding it.