{"id":1011,"date":"2020-06-03T16:49:59","date_gmt":"2020-06-03T16:49:59","guid":{"rendered":"https:\/\/tasteporto.com\/?p=1011"},"modified":"2024-11-16T00:25:39","modified_gmt":"2024-11-16T00:25:39","slug":"recipe-bacalhau-codfish-a-gomes-de-sa","status":"publish","type":"post","link":"https:\/\/tasteporto.com\/fr\/recipe-bacalhau-codfish-a-gomes-de-sa\/","title":{"rendered":"A portuguese favorite: bacalhau \u00e0 Gomes de S\u00e1 recipe"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><strong><span style=\"color:#2072bb\" class=\"has-inline-color\">How bacalhau \u00e0 Gomes de S\u00e1 was invented?<\/span><\/strong><\/h3>\n\n\n\n<p>Some traditional dishes get the name of their creators. This is the case of this type of <em>bacalhau \u00e0 Gomes de S\u00e1<\/em>. Jos\u00e9 Lu\u00eds Gomes de S\u00e1 J\u00fanior was born in Porto in 1851 and here he died in 1926. He dealt with selling <em>bacalhau<\/em>&nbsp;on the street &#8220;Muro dos Bacalhoeiros&#8221;, on the &#8220;ribeira&#8221; (riverside) of Porto. It is said that after having created this recipe, he sold it to his friend Jo\u00e3o, who was the cook of Lisbonense restaurant, located in Travessa dos Congregados right next to Porto&#8217;s main avenue. <\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><a href=\"https:\/\/tasteporto.com\/wp-content\/uploads\/2021\/02\/codfish-recipes.jpeg\"><img decoding=\"async\" src=\"https:\/\/tasteporto.com\/wp-content\/uploads\/2021\/02\/codfish-recipes.jpeg\" alt=\"Codfish recipes\" class=\"wp-image-1318\"\/><\/a><figcaption>Admirers paying homage&nbsp;to Jos\u00e9 Luis Gomes de S\u00e1 who was born in Porto in 1851<\/figcaption><\/figure><\/div>\n\n\n\n<p>This as a result is a very typical dish of us &#8220;tripeiros&#8221; and it is usually paired with &#8220;vinho verde&#8221; (wine from Minho region in Portugal) or Douro red wine. You can quite easily find it in most of the traditional restaurants in our beloved city. It&#8217;s seen as simple and fast to make, but I&#8217;ll let you decide after you read the recipe (serves 4). <\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><a href=\"https:\/\/tasteporto.com\/tours\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pssst&#8230; Join our <strong> Food &amp; Drink Tours <\/strong>and discover a side of Porto that most tourists rarely see \u00bb<\/a><\/h4>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>500 grams of dried salted cod<\/li><li>500 grams of boiled potatoes with skin<\/li><li>1.5 decilitre of olive oil<\/li><li>1 clove of garlic<\/li><li>2 onions<\/li><li>black olives<\/li><li>parsley<\/li><li>5 decilitres of milk<\/li><li>salt and pepper to taste<\/li><li>optional: 2 eggs<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Steps<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Soak the cod, place in a pan and add boiling water to cover it<\/li><li>Place the lid on the pan and let it sit for 20 minutes<\/li><li>Drain the water, remove the skin and bones and flake into large strips<\/li><li>Place the cod strips in a deep pan<\/li><li>Bring the milk to a boil and pour over the cod<\/li><li>Let it stand for 1.5 to 3 hours<\/li><li>Meanwhile, prepare the garnish by chopping parsley and boiling one or two eggs<\/li><li>Heat the olive oil on a large pan, slice the onions and garlic and saut\u00e9 until lightly browned<\/li><li>Peel and slice the cooked potatoes and add them to the olive oil, onions and garlic mix<\/li><li>Drain the cod and add it on top of the potatoes. Stir gently but do not allow to stew<\/li><li>Season with salt and pepper<\/li><li>Move everything to an earthen baking dish and bake in a hot oven for 10 minutes<\/li><li>Sprinkle the dish with chopped parsley and garnish with slices of boiled eggs and black olives<\/li><li>Serve very hot and enjoy it!<\/li><\/ul>\n\n\n\n<p>Bom apetite! <br>Taste Porto Team<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This as a result is a very typical dish of us &#8220;tripeiros&#8221; and it is usually paired with &#8220;vinho verde&#8221;.<\/p>\n","protected":false},"author":3,"featured_media":1012,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[24],"tags":[96,62,4,5,52,26],"class_list":["post-1011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-and-recipes","tag-bacalhau-a-gomes-sa","tag-codfish","tag-porto-foodie","tag-portuguese-cuisine","tag-portuguese-recipes","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Portuguese Recipe: Bacalhau \u00e0 Gomes de S\u00e1 | Taste Porto<\/title>\n<meta name=\"description\" content=\"Directly from our oven to your kitchen, here&#039;s how to make bacalhau \u00e0 Gomes de S\u00e1, a portuguese favorite. 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