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"Bacalhau à Gomes de Sá" (Portuguese salted Cod Fish in the oven)

Updated: Jul 15, 2021

a plate with a cooked cod fish
"Bacalhau à Gomes de Sá"- Portuguese Cod


  • 1 lb salted codfish

  • 3-4 medium sweet potatoes (Japanese sweet potato works best but any will do)

  • 2-3 medium onions thinly sliced

  • 3 garlic cloves sliced

  • 6 hard boiled eggs

  • 1 pinch of sea salt

  • white pepper

  • 1 dried bay leaf

  • 1/4 cup olive oil

  • 1 handfull chopped parsley

  • (Optional - full black olives to guarnish)

DIRECTIONS 1.Soak the codfish in water 24h before (change the water every 12h and if it's a thick part of cod, add an extra 6h of soaking)

2.Boil the sweet potatoes with their skin on, until they’re cooked. Let them cool down, peel them and cut them in quarters.

3.Boil the eggs, with the codfish for about 15-20 min. Peel the eggs and slice them. Let the codfish cool down and tear it into slices with your hands (take out the bones if you find any).

4.In a skillet in medium/high heat, mix the olive oil with the bay leaf, onion, white pepper and a pinch of sea salt. Let the onion soften and add the garlic until the onion gets golden. Put aside.

5.Pre-heat the oven to 350 F In a pyrex tray build the layers- start by putting half of the olive oil/onion mix on the bottom, followed by 1/2 of the sweet potatoes, 1/2 of the codfish, 1/2 of the eggs, and 1/2 the parsley. Then make another layer with the remaining potatoes, codfish, egg and top it up with the remaining oil/onion mix plus remaining parsley.

6. Take it to the oven for about 20 min, with heat below and the broiler on top . When it’s golden/crispy it’s ready to serve. Garnish with black olives if you like.


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