Fechar menu

Hello, visitor!

Abrir menu
DeliRec logo
Sea food fish and crustacean recipes / 

Bacalhau Gomes de Sá (Easy for Holy Week!)

Photo of the Bacalhau Gomes de Sá (Easy for Holy Week!) – recipe of Bacalhau Gomes de Sá (Easy for Holy Week!) on DeliRec
Curtir receita
Avançar lista

Bacalhau Gomes de Sá (Easy for Holy Week!)


View in original language


Tempo de preparo

1 hour(s)


6 servings

Raquel Novais

  • Ingredients
  • Recipe
  • Cod in chips500 g
  • medium potato6 unit(s)
  • Bay leaf2 unit(s)
  • Egg4 unit(s)
  • Clove Garlic6 unit(s)
  • Onion1 unit(s)
  • Parsley1 cup
  • Pitted Black Olives1 unit(s)
  • Olive oil1 cup
  • Salt and pepper to taste
  1. Wash the eggs, potatoes and parsley well Peel the potatoes, cut into medium cubes and set aside. Boil 3L of water in a pan with 2 bay leaves. Blanch the cod flakes for 3 minutes, remove the flakes with the help of a slotted spoon and set aside.
  2. In this same water place the potatoes, and let it cook for about 10 to 15 minutes. They need to be al dente, at medium cooking point. (they will still be sautéed and baked). Reserve the cooking water. Meanwhile, boil a small pot of water. Add the eggs and cook for 8 min. Drain and place in a bowl of cold water.
  3. In another pan, place 4 tablespoons of oil, and sauté the diced onion. Without letting it brown, put 4 cloves of garlic cut in blade and brown for 2 min.
  4. Add the boiled potato, stir carefully so as not to break the potatoes, season with salt and pepper to taste, drizzle with another drizzle of olive oil and let it sauté over high heat for another 2 min. Now add the cod in flakes and half the chopped parsley, cooking for another 2 min. Take everything to a roast, and bake for 15 min in a preheated oven at 230C or in the browning function.
  5. Remove the cod from the oven, place and finish with the egg cut into quarters, pitted black olives and the rest of the parsley. Drizzle with a little more oil and serve with white rice cooked in the same water that cooked the cod and potato.
  6. chef's tips ✔️ You can do it with frozen and desalted cod. ✔️ Don't you like it or won't cod? Make it with tilapia, but only put it at the end when browning. Scald it quickly in the water and then shred it in your hand! Remember to season with a little salt and pepper.

Did you like this recipe?

Gostei da receitaNão gostei da receita

You may also like

Recipe of Bacalhau Gomes de Sá (Easy for Holy Week!) on the DeliRec recipe website

Bacalhau Gomes de Sá (Easy for Holy Week!)

Recipe of Roasted Salmon with Moroccan Couscous on the DeliRec recipe website

Roasted Salmon with Moroccan Couscous

Recipe of Pudding on the DeliRec recipe website


Recipe of low carb palaozinho on the DeliRec recipe website

low carb palaozinho

DeliRec logo

We are passionate about food and have created this app so that people like us can have fun and discover new dishes, invent recipes and share them. Because we have to share good food!

Sign up for our newsletter:

DeliRec has more flavor on the app!

DeliRec App