Gomes de Sá Salt Cod Bake
A timeless Portuguese classic: tender layers of flaky salt cod and golden potatoes, generously drizzled with extra virgin olive oil and lifted with fresh herbs. Hearty, soulful, and surprisingly simple to pull together.
🛒 Ingredients
5 servings
- 300 g salt cod (soaked in cold water for 24h, water changed 2–3 times)
- 500 g potatoes
- 2 large onions, thinly sliced
- 1 bunch fresh cilantro (coriander)
- 1 bunch flat-leaf parsley and chives
- Extra virgin olive oil (generous amount)
- Salt and freshly ground black pepper
- 2 hard-boiled eggs (optional, for garnish)
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Directions
- 1
Drain the desalted cod, flake the flesh and remove any bones or skin. Set aside.
- 2
Peel the potatoes, slice into 5 mm rounds and cook in salted boiling water until just tender but still firm. Drain and set aside.
- 3
In a skillet, sauté the sliced onions in olive oil over medium-low heat until soft and golden. Add the flaked cod, stir to combine, then remove from heat. Fold in the chopped cilantro, parsley, and chives.
- 4
In a greased baking dish, lay down a generous layer of potato slices and drizzle with olive oil. Spread all the cod and onion mixture on top. Cover with the remaining potatoes and finish with another liberal drizzle of olive oil.
- 5
Bake at 200 °C (400 °F) for 20–25 minutes until the top is lightly golden and gratin.
- 6
Garnish with sliced hard-boiled eggs and fresh cilantro leaves. Serve hot straight from the dish.
💡 Chef's Tip
This dish deepens in flavor overnight — make it a day ahead and reheat in the oven for best results. Don't hold back on the olive oil; it's what ties everything together.
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