Bacalhau à Gomes de Sá: how to put it on the menu
Bacalhau à Gomes de Sá is a baked dish from Porto: flakes of salt cod with sliced boiled potatoes and onion, dressed with plenty of olive oil and served with boiled egg, black olives and parsley.
Updated October 2026
How it reads on the menu, in each language
| Language | Name | Line for the guest |
|---|---|---|
| Portuguese | Bacalhau à Gomes de Sá | Bacalhau lascado no forno com batata às rodelas, cebola e muito azeite, com ovo cozido e azeitonas. |
| English | Bacalhau à Gomes de Sá | Flaked salt cod baked with sliced potatoes, onion and plenty of olive oil, topped with boiled egg and olives. |
| Spanish | Bacalhau à Gomes de Sá | Bacalao en lascas al horno con patatas en rodajas, cebolla y abundante aceite de oliva, con huevo cocido y aceitunas. |
| French | Bacalhau à Gomes de Sá | Morue en lamelles cuite au four avec pommes de terre en rondelles, oignon et beaucoup d’huile d’olive, œuf dur et olives. |
Usual allergens to check
- Eggs
- Fish
A guide based on the traditional recipe. Only your recipe and your suppliers tell you what the dish contains. How to list allergens
What Bacalhau à Gomes de Sá is
It is named after the Porto merchant José Luís Gomes de Sá, to whom the recipe is credited, in the late 19th century.
How to write it for visitors
To a visitor, “Gomes de Sá” sounds like a surname — because it is. That is why the explanation is essential. Say it is baked and comes with boiled egg, so nobody confuses it with bacalhau à Brás.
Where and when it is eaten
In Porto and the North, in traditional restaurants; in many families it is a Christmas Eve dish.
Frequently asked questions
Which allergens does bacalhau à Gomes de Sá contain?
Fish and egg. Check whether your recipe uses milk (some versions soak the cod in milk).
How is it different from bacalhau à Brás?
Gomes de Sá is baked, with sliced potatoes and boiled egg; à Brás is pan-tossed, with matchstick potatoes and scrambled egg.