Portuguese cod casserole (bacalhau à Gomes de Sá): Difference between revisions
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==Origin of the name== | ==Origin of the name== | ||
Gomes de Sá was the son of a rich nineteenth century merchant in Porto, who apparently dealt in cod. The family fortune dwindled and the son had to find a job at the famous restaurant ''Restaurante Lisbonense'' in downtown Porto. It was there that he created the recipe. | Gomes de Sá was the son of a rich nineteenth century merchant in Porto, who apparently dealt in cod. The family fortune dwindled and the son had to find a job at the famous restaurant ''Restaurante Lisbonense'' in downtown Porto. It was there that he created the recipe. He died in 1926. | ||
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'''Preparation:''' | '''Preparation:''' | ||
Boil the cod, potatoes and eggs, cut the cod in strips, removing skin and bones. Slice the potatoes together with the eggs after peeling. | Boil the cod, potatoes and eggs, having cut the cod in strips, removing skin and bones. Slice the potatoes together with the eggs after peeling. | ||
Saut'e it in olive oil, com a cebola cortadas às rodelas e os alhos picados. Depois de a cebola alourar, retira-se do lume. | |||
Num tabuleiro de ir ao forno, colocam-se camadas alternadas de bacalhau, batatas, ovos e cebolada. Repetindo este processo até terminarem todos os ingredientes. | Num tabuleiro de ir ao forno, colocam-se camadas alternadas de bacalhau, batatas, ovos e cebolada. Repetindo este processo até terminarem todos os ingredientes. | ||
Revision as of 17:04, 14 March 2008
Bacalhau à Gomes de Sá is a casserole of cod, potatoes and onion. It is a Porto speciality, nowadays popular in the whole of Portugal, and is considered one of Portugal's greatest bacalhau recipes.
Origin of the name
Gomes de Sá was the son of a rich nineteenth century merchant in Porto, who apparently dealt in cod. The family fortune dwindled and the son had to find a job at the famous restaurant Restaurante Lisbonense in downtown Porto. It was there that he created the recipe. He died in 1926.
Ingredients: 9 pieces of dried cod; 3 kg peeled potatoes; 2 cloves of garlic; 5 eggs; olive oil, a sprinkle of parsley and olives to taste
Preparation:
Boil the cod, potatoes and eggs, having cut the cod in strips, removing skin and bones. Slice the potatoes together with the eggs after peeling.
Saut'e it in olive oil, com a cebola cortadas às rodelas e os alhos picados. Depois de a cebola alourar, retira-se do lume.
Num tabuleiro de ir ao forno, colocam-se camadas alternadas de bacalhau, batatas, ovos e cebolada. Repetindo este processo até terminarem todos os ingredientes.
Leva-se o tabuleiro ao forno, polvilhado de salsa picada e algumas azeitonas.
Depois de bem quente é só saborear.