Bacalhau à Gomes de Sá Recipe & Wine Pairing: A Taste of Portugal at Home

Introduction

If you’re searching for a dish that instantly transports you to the sun-soaked streets of Porto—and offers the ultimate opportunity for a memorable wine pairing—look no further than Bacalhau à Gomes de Sá. This iconic Portuguese casserole is a feast of tender salted cod, buttery potatoes, golden onions, and rich olive oil, all harmoniously baked and crowned with olives and hard-boiled eggs. For American food lovers, it’s an invitation to explore a world of flavor and tradition, while finding the perfect match at your local wine shop.

From coast to coast, U.S. home cooks and wine enthusiasts are seeking new culinary adventures. Bacalhau à Gomes de Sá delivers just that, with bold flavors and a texture that begs for a thoughtful wine recommendation. Whether you shop at Total Wine, Trader Joe’s, or your neighborhood store, pairing wine for Bacalhau à Gomes de Sá is a delicious way to elevate your next dinner party—or just a cozy night in. Let’s dive into the story, the recipe, and the wines that make this dish shine.

About This Dish

Bacalhau à Gomes de Sá is more than just a recipe; it’s a cornerstone of Portuguese cuisine and culture. Created in the late 19th century by José Luís Gomes de Sá Júnior, a cod merchant in Porto, the dish was first served at the famed Lisbonense restaurant and quickly won hearts across Portugal. The appeal of Bacalhau à Gomes de Sá goes beyond its comforting flavors—it’s a dish designed for sharing, often gracing family tables at holidays, Sunday lunches, and festive gatherings.

What makes this casserole so beloved? It’s the way every ingredient is allowed to shine. The salted cod, after careful soaking and poaching, flakes into delicate morsels that are layered with just-tender potato slices and sweet, slow-cooked onions. A drizzle of extra virgin olive oil brings richness and depth, while hard-boiled eggs and briny black olives add color and contrast. The result is a casserole that’s both rustic and refined, with a taste profile that’s salty, savory, and deeply satisfying.

For American home cooks, Bacalhau à Gomes de Sá offers a taste of authentic Portugal and a new way to experience the pleasures of food and wine pairing. It’s also naturally gluten-free, nut-free, and dairy-free, making it accessible to a wide range of guests. Whether you’re exploring world cuisines or reconnecting with your heritage, this dish is a celebration of simplicity done right.

Key Ingredients & Their Role

The magic of Bacalhau à Gomes de Sá lies in its minimalist ingredient list—each component is essential, and their interplay sets the stage for a perfect wine pairing.

• Salted Cod (Bacalhau): The star of the show, salted cod brings a unique depth of flavor—salty, umami, and slightly sweet after soaking and poaching. It flakes beautifully, infusing every bite with oceanic richness. The saltiness and umami are key when selecting the right wine for Bacalhau à Gomes de Sá, as they call for balanced acidity and freshness in your glass.
• Potatoes: Sliced and briefly boiled, potatoes form the creamy, starchy backbone of the dish. They absorb both the cod juices and olive oil, providing a comforting contrast to the robust flavors of the fish.
• Onions & Garlic: Slowly sautéed until golden, onions add sweetness and softness while garlic lends a subtle aromatic punch. These flavors enhance the umami profile and create a savory-sweet base that pairs well with both white and lighter red wines.
• Extra Virgin Olive Oil: Generously used, olive oil adds fruity notes and luscious texture. Its richness can soften tannins in red wines and enhance the mouthfeel of fuller-bodied whites.
• Black Olives: Briny and slightly bitter, olives cut through the richness and add a pop of flavor—a bridge to wines with herbal or mineral notes.
• Hard-Boiled Eggs: Sliced and scattered on top, eggs offer creaminess and visual appeal, balancing the salt and providing additional texture.
• Parsley: Fresh parsley brings color and a hint of peppery brightness, refreshing the palate and complementing wines with herbal or citrus notes.

Each ingredient is carefully chosen, and together they create a dish that’s bold yet balanced, making wine pairing both exciting and rewarding. The interplay of salt, fat, and umami makes Bacalhau à Gomes de Sá an ideal candidate for both white and lighter red wines with good acidity, minerality, and freshness.

Recipe

Ingredients:

• 500g Desalted cod (bacalhau)
• 500g Potatoes (e.g., russet or golden)
• 2 large Onion
• 1/2 cup Extra virgin olive oil
• 3 (finely chopped) Garlic cloves
• 100g Black olives (preferably pitted)
• 4 Hard-boiled eggs
• 2 tbsp Fresh parsley (chopped)
• 1 cup Milk (for poaching cod)
• to taste Salt (for seasoning)
• to taste Black pepper (freshly ground, for seasoning)

Instructions:

1. Preheat the oven to 200°C (392°F) and place the rack in the middle of the oven.
2. Peel and slice the potatoes into rounds approximately 1/2 cm (1/4 inch) thick. Boil them in salted water until just tender, about 8-10 minutes. Drain and set aside.
3. While the potatoes cook, finely slice the onions and finely chop the garlic. Set them aside for sautéing.
4. In a saucepan, gently heat the milk over medium-low heat and add the desalted cod fillets. Poach the cod until just cooked through and easily flaked, about 8-10 minutes. Remove from the milk and flake the cod into bite-sized pieces, discarding any skin and bones. Reserve the flaked cod.
5. Heat half of the olive oil (1/4 cup) in a large skillet over medium heat. Add the onions and garlic, cooking them slowly until soft and golden, about 8-10 minutes. Stir frequently to prevent burning.
6. In a deep ovenproof baking dish, start layering the ingredients: Begin with a layer of potatoes, followed by flaked cod, and then a layer of sautéed onions and garlic. Repeat the layers until all the ingredients are used up.
7. Drizzle the remaining 1/4 cup olive oil over the layered dish. Sprinkle with freshly ground black pepper and a small pinch of salt if necessary.
8. Cover the dish with foil and bake in the preheated oven for 15-20 minutes.
9. Meanwhile, slice the hard-boiled eggs into quarters and chop the fresh parsley leaves.
10. After the baking time is up, remove the dish from the oven, uncover, and garnish with black olives, quartered eggs, and a sprinkle of fresh parsley.
11. Serve the Bacalhau à Gomes de Sá warm, plated elegantly in individual portions with all garnish items evenly distributed.

Nutrition Facts (per serving):

• Calories: 400 kcal
• Protein: 25.0g
• Fat: 20.0g
• Carbohydrates: 35.0g
• Salt: 3.0g

Dietary Information: Gluten-free, Dairy-free, Nut-free

Perfect Wine Pairings

One of the most exciting aspects of Bacalhau à Gomes de Sá is its wine pairing potential. With its salty, umami-rich flavors and comforting texture, it’s a dish that pairs beautifully with both white and lighter red wines. Here’s how to choose the perfect match for your table—and where to find it in the United States.

What to Look for in a Wine for Bacalhau à Gomes de Sá

• Acidity: Essential for cutting through the richness of olive oil and balancing the saltiness of the cod.
• Freshness: Wines with citrus, herbal, or mineral notes work well with the savory, briny flavors.
• Lower Tannins: Since the dish isn’t heavy on fat, avoid high-tannin reds. Instead, opt for crisp whites or light-bodied reds.
• Medium Body: Both medium-bodied whites and light reds provide enough structure without overpowering the delicate fish.

Top Wine Recommendations

1. Portuguese White: Vinho Verde

• Vinho Verde is Portugal’s classic answer for salted cod. Its crisp acidity, low alcohol, and slight effervescence refresh the palate and complement the dish’s briny flavors. Look for bottles from producers like Broadbent or Aveleda ($10-18 at Total Wine and Trader Joe’s).

1. California Sauvignon Blanc

• A zesty Sauvignon Blanc from Napa or Sonoma brings citrus, green apple, and herbal notes—a vibrant counterpoint to the cod and olives. Try Joel Gott or Duckhorn Sauvignon Blanc (typically $15-25 at BevMo and local shops).

1. Oregon Pinot Gris or Pinot Blanc

• These varietals offer bright acidity and fresh orchard fruit flavors, with enough body to stand up to the olive oil and potatoes. A bottle from King Estate or A to Z Wineworks ($15-22 at Total Wine) is always a safe bet.

1. Spanish Albariño

• This coastal white, widely available in the U.S., features saline minerality and stone fruit notes—ideal for the oceanic essence of Bacalhau à Gomes de Sá. Look for Martín Códax or Paco & Lola ($15-20 at Trader Joe’s and Total Wine).

1. Light Red: Oregon Pinot Noir or Beaujolais (France)

• If you prefer red wine, reach for an Oregon Pinot Noir or a French Beaujolais. Both offer juicy red fruit, gentle tannins, and savory undertones that pair well with the dish’s richness. Try Erath Pinot Noir (Oregon, $20-25 at Total Wine) or Louis Jadot Beaujolais-Villages (France, $15-18 at Trader Joe’s).

These wines are all readily available at major U.S. retailers, including Total Wine, Trader Joe’s, BevMo, and independent wine shops. For personalized wine recommendations and pairing suggestions, Vinomat is your go-to app—helping you discover the perfect match for Bacalhau à Gomes de Sá and beyond.

Cooking Tips & Techniques

• Soaking the Cod: Salted cod must be properly desalted before cooking. Soak it in cold water for 24-48 hours, changing the water every 8 hours. This step is crucial to achieve the right flavor balance.
• Poaching Gently: When poaching the cod in milk, use gentle heat—just enough to cook it through without making it tough. Overcooking will dry out the fish. The milk also helps mellow any remaining salt and infuses a delicate sweetness.
• Potato Texture: For best results, boil potatoes only until just tender—they’ll finish cooking in the oven. Overcooked potatoes can become mushy and lose their structure.
• Layering for Flavor: Layering potatoes, cod, and sautéed onions ensures every bite is balanced. Don’t skimp on the olive oil; it’s essential for richness and a golden finish.
• Garnishing: Add the olives, eggs, and parsley just before serving for maximum freshness and vibrant color.
• Common Mistakes:
• Rushing the soaking process (results in overly salty cod).
• Overcooking the cod or potatoes.
• Not using enough olive oil, which can lead to a dry casserole.
• Professional Tip: If you want a slightly crispy top, remove the foil for the last 5 minutes of baking and add a drizzle of olive oil before returning to the oven.

Serving Suggestions

Bacalhau à Gomes de Sá is best enjoyed warm, straight from the oven. Serve it elegantly on individual plates, ensuring each portion gets a generous share of flaky cod, creamy potatoes, golden onions, olives, and eggs. A final sprinkle of fresh parsley brings color and freshness.

For a complete meal, pair the casserole with a simple green salad dressed in lemon vinaigrette and a crusty baguette (for those who aren’t gluten-free). Set the mood with candles, good company, and—of course—the perfect wine pairing from your favorite local shop.

If you’re entertaining, offer a tasting flight of recommended wines (Vinho Verde, California Sauvignon Blanc, Oregon Pinot Noir) and let guests discover their own favorite match. Vinomat can help you explore even more personalized wine recommendations, making every meal an experience to remember.

Conclusion

Bacalhau à Gomes de Sá is a celebration of tradition, comfort, and the joy of sharing great food and wine. Whether you’re a seasoned wine lover or just beginning your pairing journey, this dish offers endless opportunities for exploration and delight. Turn to Vinomat for expert wine pairing advice and discover new favorites at Total Wine, Trader Joe’s, or your neighborhood shop. Gather friends, uncork a bottle, and savor the perfect match—right at your own table.