Bacalhau à Gomes de Sá Rápido
Bacalhau à Gomes de Sá Rápido·(bah-kahl-YOW ah GOH-mehs duh SAH RAH-pee-doh)
O Fiel Amigo: Accessible Bacalhau & Coastal Flavors
Tear open a pouch of supermarket cod and let the scent of salted cod mingling with sweet onions and hot olive oil fill the kitchen. The authentic Porto recipe demands days of soaking and hours of steeping in milk—a slow Sunday project, but impossible at six o'clock on a Wednesday—so this version uses frozen, pre-desalted cod and a quick milk poach. Load a 9x13 baking dish, scatter the black olives, and feed the room.
Before you start
If using traditional dried salt cod, you must plan days ahead.
Soak the dried fish in cold water in the refrigerator for 48 hours prior to cooking, changing the water three times a day to properly rehydrate and desalt the flesh.
Ingredients
- frozen desalted cod flakes1 lb
- skim milk2 cup
- Yukon Gold or Red Bliss potatoes1 1/2 lb
- extra virgin olive oil3/4 cup
- Spanish or yellow onions2 large
- garlic4 clove
- bay leaf1 med
- kosher salt and black pepperto taste
- eggs3 large
- black olives1/2 cup
- fresh flat-leaf parsley1/4 cup
Method
- 01
Gently poach the cod in milk to tenderize the fish and mellow its salinity.
Place the thawed cod in a medium saucepan, cover with the skim milk, and bring to a very gentle simmer. Turn off the heat, cover, and let steep for 10 to 15 minutes before draining thoroughly and discarding the milk—do not save it for a sauce.
- 02
Parboil the whole potatoes in heavily salted water until just fork-tender.
Cooking them in their skins for 15 to 20 minutes ensures a creamy texture that holds up in the oven; once slightly cooled, carefully peel and slice them into thick 1/4-inch rounds.
- 03
Slowly sweat the onions and bay leaf in olive oil until perfectly translucent and sweet.
Preheat the oven to 400°F. In a large, wide skillet, heat 1/2 cup of the olive oil over medium heat, sautéing the onions for 10 to 12 minutes without letting them brown, then stir in the garlic for the final two minutes.
- 04
Gently fold the sliced potatoes and flaked cod into the infused onion oil.
Toss the mixture carefully to coat everything without mashing the potatoes, season generously with black pepper and a pinch of salt, then transfer to a large baking dish and drizzle with the remaining 1/4 cup of olive oil.
- 05
Bake the casserole until the potato edges turn golden and the oil bubbles.
Roast uncovered for 10 to 15 minutes, then immediately garnish the hot dish with the sliced hard-boiled eggs, black olives, and fresh parsley before serving.
Notes
The milk bath is the non-negotiable secret to authentic texture.
The biggest mistake people make is treating salt cod like regular white fish; exposing it to milk tenderizes the firm proteins and neutralizes harsh oceanic notes, leaving it velvety and sweet.
Do not feel pity for the olive oil.
Olive oil isn't just a cooking fat here, it's the fundamental sauce that brings the dry ingredients together, so use the highest quality extra virgin olive oil you can find.