Suzy Chaves


It wouldn’t be a traditional Portuguese Christmas Eve diner without this classic dish. There is a recipe for Bacalhau for every day of the year but this is the most popular and favorite of all.


★★★★★ 1 vote



  • 2 lb
    boneless salt cod (desalted- soak in large pan for a few days in fridge changing the water twice a day)
  • 3 lb
    small peeled potatoes cut into 1 inch slices
  • 2 large
  • 2 clove
    chopped garlic
  • 1
    bay leaf
  • 1 tsp
  • 1 tsp
  • 1 c
    olive oil
  • 6
    hard boiled eggs
  • 1 tsp
    chopped parsley

How to Make BACALHAU A GOMES DE SA (Cod Fish)


  1. In large pan, place potatoes covered with cold water. Add salt and bring to boil and cook for 10 minutes. Place boneless codfish over boiling potatoes and cook for about 8 minutes or until flaky.
  2. Remove cod fish from pan and set aside to cool. Potatoes should be done. Drain and set aside. When cool, slice the potatoes into 1/4 inch slices
  3. In large skillet saute sliced onions, garlic, 1/2 tsp salt and bay leaf in 1/2 cup of the olive oil until golden brown then take out bay leaf and let them cool.
  4. Grease a large lasagna type pan with olive oil. Start layering potatoes, flaked cod, onions, drizzle olive oil, pepper, potatoes, cod, onions, olive oil, pepper. Make sure you end up with onions on top.
  5. Cover with foil and cook in oven for about 20 minutes (350 degrees). Arrange cooked egg slices on top of the onion layer. Cook uncovered for another 5-10 minutes to desired crispness.
  6. Remove from oven and add parsley for garnish.

Printable Recipe Card


Course/Dish: Fish

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