Portuguese · main
Bacalhau à Gomes de Sá
Bacalhau à Gomes de Sá reads salinity 5.5, richness 5.4 and allium 4.6 on Palate's 0–10 flavor X-ray — a Portuguese main, about 1 hr 18 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.1 / 10
- Sweet & Fruity — 2.1 / 10
- Sour & Bright — 1.5 / 10
- Bitter & Earthy — 3.0 / 10
- Rich & Fat — 5.8 / 10
- Aromatic & Spice — 4.9 / 10
The measured notes (of 18)
Salinity 5.5 · Richness 5.4 · Allium 4.6 · Umami 3.9 · Herbaceous 2.8 · Earthy 2.7 · Funk & Ferment 2.4 · Bitterness 2.0 · Sweetness 1.9 · Sourness 1.3 · Nutty 1.2 · Warm Spice 0.9 · Floral 0.9 · Citrus 0.8 · Fruity 0.7
What's in it (8)
- 1 1/2 lbs desalted salt cod
- 1 1/2 lbs waxy potatoes
- 2 large onions
- 4 cloves garlic
- 1/2 cup olive oil
- 3 hard-boiled eggs
- 1/2 cup black olives
- 1/4 cup fresh parsley
Time & effort: about 1 hr 18 min (33 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 155.2 kcal, 2 g protein, 2.2 g fat, 32.9 g carbs
Dietary: Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Poach the desalted cod briefly, then flake it free of skin and bones.
- Layer cod, parboiled sliced potatoes, and slow-cooked onion and garlic in a baking dish, drench generously with olive oil, and bake until golden.
- Garnish with sliced hard-boiled egg, olives, and chopped parsley before serving.
Dishes with a similar flavor shape
- Broccoli Cheddar Soup — American
- Southern Squash Casserole with White Beans — Southern
- Escarole Soup With Chicken And Rice — Greek
- Torta Pasqualina — Italian · Liguria
- Ocopa Arequipena — Peruvian
Keep reading: what salinity, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.