Friday, July 21, 2006


Alright I'm sure from the title you're probably already lost, but what it actually means is Cod Fish Gomes De Sa Style.

This recipe was invented by Jose Luis Gomes de Sa Junior, who was a merchant in Porto at the end of the nineteenth century. He worked for a restaurant and used to make Bolinhos de Bacalhau (codfish cakes) and using the same ingredients, he came up with this recipe. It's fast and easy to make and really deliscious.

I got some Bacalhau (cod fish) from South Africa yesterday, and this is what we had for dinner. Everyone loved it and had seconds. Hope you will give it a try and then let me know how you liked it :)
I made mine a bit different from the recipe below, I don't use a baking sheet and I don't put it in the oven, I make mine on the stove top


Look for dried salt cod in the deli section of well-stocked supermarkets, as well as Italian, Latino and Greek markets.


2 pounds dried salt cod
6 tablespoons olive oil, plus more for greasing and drizzling
2 large onions, sliced
2 cloves garlic, minced or teaspoons of crushed garlic
White pepper
4 boiling potatoes, boiled, cooled, peeled and cut into slices
2 hard-boiled eggs, halved, for garnish
Portuguese olives, for garnish
Chopped parsley, for garnish

  1. Rinse cod under cold running water to remove surface salt. Place in large non-aluminum pot, cover with water, cover and refrigerate 24 hours, changing water several times.
  2. Pour off water, refill pot with clean water and boil cod until it flakes easily with fork, 8 to 10 minutes, depending on thickness.
  3. Heat 3 tablespoons oil in large skillet over medium heat and saute onions and garlic until barely brown, 10 minutes.
  4. Drain cod and let cool. Flake into large bowl and remove any bones or bits of skin. Add to skillet and toss lightly. Toss lightly.
  5. Add potato slices and lightly toss together, making sure not to break the potatoes. At this point if needed be, I add a bit more olive oil and check the salt and pepper.
  6. Transfer to a serving dish, drizzle with oil, garnish with sliced hard boiled eggs and olives. Sprinkle with parsley (optional).

Serves 6 - 8


  1. Okay, I know this is a recipe with more than 5 ingredients, but it looks scrumptious so please go link yourself on my FIF recipe exchange post today so I remember to come back and try this one! :)


  2. Thanks for linking this recipe so I can check back for it later. :)

  3. What a delight to discover your blog. First of all, it's gorgeous. I don't see a credit anywhere. Did you do this yourself? It's amazing.

    This recipe sounds wonderful. Who cares if it's a tad over five ingredients. I'm bookmarking your site and staying tuned. Wonderful, wonderful site.

  4. Thank you for the sweet comment today, Sandra. I cannot believe you designed this beautiful site yourself. HTML makes me want to pull my hair out. I gladly, GLADLY paid $35 to have someone else design my blog. I'm impressed. And I'm checking out as soon as I finish this comment.

    I'm having a blast scrolling through your recipes. And the photos you include are wonderful. It's like discovering a really nice on-line cookbook.

    First I have to tell you my younger daughter, Mandy, is engaged to be married next spring and she's been going through my family recipes like crazy. She's determined to be a reasonably good cook before her wedding date. She's an elementary school teacher and her fiance is getting ready to start graduate school, so they're going to be very busy. I told her what a blessing her slow cooker could be so I was tickled pink to see your simple recipe for Slow Cooker Pot Roast. I printed that one out for her.

    And I have a question. I cannot wait to make your shrimp eggrolls. What are Lumpia Wrappers? I've never heard of them. I live in Colorado so I wonder if I can find them here. What part of the grocery store would I look in and if I can't find them, is there a substitution I can use? I can check back here or you can leave me a comment on my latest post. I'd appreciate it. Your husband must think he's the luckiest man alive, the way you cook. :-)

  5. Hello Sandra, thanks for stopping by my site. Hope the coconut cake turns out. Hard to mess up when you start with a Paula Deen recipe. I see you listed her on your sidebar. If that photo is really your kitchen, wow! That's a kitchen built to cook in. And if you designed the template I'm impressed all over again. I went shopping today with my three best friends, we stopped by a wonderful kitchen store and I was the only one who bought anything....don't women cook anymore?