Bacalhau (Cod Fish) à Gomes de Sá I remember when my Mother made this dish, way back then in the good olden days of my youth. I have to admit that when I saw this fish in it's salted state, I was not very interested in having it for a Meal. But after it was cooked, the aroma of the fish with he olive oil flowing into the Kitchen, it was a winner every time for me.
The protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor.
When you said fresh cod my heart stopped. Thank God I watched the rest and realised it's was dry before. Thumb's up for you. By the way I don't like this dish. But it's only me in my home. Everybody else loves it. To me cod is only boiled with potatoes or bacalhau a Brás. Try to do the last one. Cheers
Oh yes, but I can not get the kale here where I am in Poland. It is one of my favorite soups and to use something else would not be good...Now I do have a large property and when I return to Portugal for my Holidays then I can bring some seeds to plant here. Thankyou for the comment...:)
"Gomes de Sá" is the surname of the creator of the original recipe - José Luís Gomes de Sá Júnior, a cod trader from Porto.! Well... yours is not quite the traditional current recipe nor the very original one, here in a "transcription" from Gomes de Sá's original manuscript, which he offered to his friend João, owner of the restaurant "Lisbonense" in Porto, in the early 20th century, to which he added a special note: "João, if you change anything in this recipe, it will not be ok.": "Place a kg of cod previously soaked, in a casserole, cover with boiling water, cover with a woolen cloth and leave for 20 minutes. Then take off all the skins and pimples, chip it and place in a deep dish, submerge with hot milk and forget it for two hours. Before serving, preheath a baking dish, pour one and half deciliter of the finest olive oil, two cloves of garlic, four onions cut in slices and, as soon as it starts browning, add a kg of potatoes, previously cooked (boiled) with skin, skinned at the time, and cut into a centimeter thick slices, plus the chipped cod removed from the milk and drained. The roasting pan then goes to the oven and boils for 15 minutes. It is served very hot, in the baking dish itself, decorated with big black olives of good quality, a branch of finely chopped parsley and slices of boiled eggs."
I am so happy that I found this video again!! 7 years ago I found this recipe and it was the best version I ever found. Soooo delicious!!! 😋
Bacalhau (Cod Fish) à Gomes de Sá
I remember when my Mother made this dish, way back then in the good olden days of my youth. I have to admit that when I saw this fish in it's salted state, I was not very interested in having it for a Meal. But after it was cooked, the aroma of the fish with he olive oil flowing into the Kitchen, it was a winner every time for me.
Thanks mate! It's gonna make my family's Good Friday better here in Brazil. Have a good one.
I love this and eat this dish almost every Sunday!!
Adoro! Tenho saudades de comer !
Thanks for the recipe Tony; looks delicious!
Jaye B Hey thank's...:) ...:)
What does the milk do?
The protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor.
Brother , where are you in Canada??? Yum Yum Tony. lol was funny when you said that.
Gomes de Sá, are all last names, it means that Gomes de Sá was the one that invented that way of cooking codfish, thus bacalhau à Gomes de Sá style ;)
Hey, Thankyou for the update,,,,,I did not know that....:)
Looks delicious!
Hey,thanks...........:)
When you said fresh cod my heart stopped. Thank God I watched the rest and realised it's was dry before. Thumb's up for you. By the way I don't like this dish. But it's only me in my home. Everybody else loves it. To me cod is only boiled with potatoes or bacalhau a Brás. Try to do the last one. Cheers
Cod Fish - Bacalhau à Gomes de Sá
Do you know how to make Portuguese Caldo Verde soup? I would love to see your recipe if you do?
Oh yes, but I can not get the kale here where I am in Poland. It is one of my favorite soups and to use something else would not be good...Now I do have a large property and when I return to Portugal for my Holidays then I can bring some seeds to plant here. Thankyou for the comment...:)
That would be great, thank you !
Paula Christine Thankyou........................................:)
This dish is from Heaven
Thankyou...:)
"Gomes de Sá" is the surname of the creator of the original recipe - José Luís Gomes de Sá Júnior, a cod trader from Porto.!
Well... yours is not quite the traditional current recipe nor the very original one, here in a "transcription" from Gomes de Sá's original manuscript, which he offered to his friend João, owner of the restaurant "Lisbonense" in Porto, in the early 20th century, to which he added a special note: "João, if you change anything in this recipe, it will not be ok.":
"Place a kg of cod previously soaked, in a casserole, cover with boiling water, cover with a woolen cloth and leave for 20 minutes. Then take off all the skins and pimples, chip it and place in a deep dish, submerge with hot milk and forget it for two hours.
Before serving, preheath a baking dish, pour one and half deciliter of the finest olive oil, two cloves of garlic, four onions cut in slices and, as soon as it starts browning, add a kg of potatoes, previously cooked (boiled) with skin, skinned at the time, and cut into a centimeter thick slices, plus the chipped cod removed from the milk and drained.
The roasting pan then goes to the oven and boils for 15 minutes. It is served very hot, in the baking dish itself, decorated with big black olives of good quality, a branch of finely chopped parsley and slices of boiled eggs."
You Sir, are right...:) I always tend to add a personal twist to my recipes....:)
Looks lovely and v. healthy! :Op
Thankyou, are you are right about the healthy part....:)
I love Tomatoes with mine, well I have it on the side.
Tony, "just like this", great video, too much unnecessary talking.