Bacalhau à Gomes de Sá
Typical fish from Porto, Portugal
From Wikipedia, the free encyclopedia
Bacalhau à Gomes de Sá (Portuguese pronunciation: [bɐ.kɐˈʎaw a ˈɡomɨʃ dɨ ˈsa], meaning "Bacalhau à la Gomes de Sá") is a common codfish (bacalhau) dish in Portugal, typical of the city of Porto.[2]
The recipe originates from Porto and is named after its creator, José Luís Gomes de Sá Júnior (1851–1926), a native of the same city, who was a cod merchant in a warehouse on Rua do Muro dos Bacalhoeiros in the Ribeira district of Porto. He sold the recipe to his colleague and close friend João, the chef of the now-defunct Restaurante Lisbonense, located on Travessa dos Congregados in Porto.[3] The original recipe calls for the cod to be cut into small flakes and softened in milk for about one and a half to two hours, then cooked with olive oil, garlic, and onion, and served with black olives, parsley, and boiled eggs.[4]
It is usually served with red Vinho Verde or red Douro wine. It is simple to prepare and relatively quick to make.
Bacalhau à Gomes de Sá was one of the finalist candidates for the 7 Wonders of Portuguese Gastronomy, highlighting its great importance to Portuguese cuisine as well as its gastronomic value in Portugal.[5]
