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Bacalhau Gomes Sa

A codfish and potato dish from Angola, simmered with onions, garlic, peppers, and herbs, then baked with olives and egg garnish.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,058 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Bacalhau Gomes Sa

Oven350°F
Time20 minutes

Ingredients

Directions

Prepare the cod

  1. Soak the dry salt cod in water overnight.

  2. Drain the fish and simmer it in fresh water with bay leaves for 20 minutes. Save the cooking water.

Cook the potatoes and eggs

  1. Boil the potatoes in a separate pot.

  2. Hard-boil the eggs in a separate pot.

  3. When the potatoes are tender but not mushy, peel them and chop into chunks.

  4. Peel and slice the eggs, setting them aside for garnish.

Make the mixture

  1. Sauté onions and garlic in moderately hot olive oil, stirring to prevent scorching. Add pepper and oregano.

  2. Flake the cod with a fork and mix gently with the potatoes, green pepper, and parsley.

  3. Reduce heat and cook for several minutes, stirring to prevent sticking.

  4. If the mixture threatens to dry out, moisten it with the codfish-cooking water. Add more olive oil if needed.

Bake and serve

  1. If the pot is not ovenproof, transfer the mixture to an ovenproof pot.

  2. Garnish with olives and egg slices.

  3. Heat in a 350°F oven until steaming hot.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + oreganotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Garlic + olivetop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Potato + oniontop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Clove + oreganotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together556 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried salted codfish
Forms the main flaked protein and carries the savoury, salty flavour of the dish.
Potatoes
Add starch and bulk, giving the mixture a soft, binding body.
Eggs
Add richness and set into firm pieces as garnish and body in the dish.
Onions
Sweeten and build flavour as they soften and brown in the olive oil.
Olive oil
Carries flavour and adds fat, keeping the mixture moist and rich.
Garlic
Adds aroma and pungency that mellows during gentle cooking.

The step that matters

Sauté onions and garlic without scorching. Onions and garlic burn quickly at high heat, turning bitter. Moderately hot oil and stirring let them soften and sweeten, building a clean base flavour for the whole dish.

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (potato, egg, onion, garlic, olive, pepper, oregano):

  1. Cuminbetter flavor fit
  2. Thymebetter flavor fit
  3. Parsleybetter flavor fit
  4. Clovethe original

Fit is the average pairing score against potato, egg, onion, garlic, olive, pepper, oregano. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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