Main Course · Dinner · Latin American ·

Creamy Brazilian Bacalhau à Gomes de Sá with Potato and Black Olives

Name: Creamy Brazilian Bacalhau à Gomes de Sá with Potato and Black Olives
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 500 g salt cod, soaked overnight, desalinated, and shredded; Water, for soaking and boiling; 4 medium potatoes, peeled and sliced; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 200 ml heavy cream; 1/4 cup olive oil; Salt, to taste; Black pepper, freshly ground, to taste; 1/3 cup black olives, pitted and sliced; 2 hard-boiled eggs, sliced; 2 tablespoons parsley, chopped

Indulge in the flavors of Brazil with this traditional salt cod dish, brought to life with creamy potatoes and savory olives.

4.5(774 reviews)

·By Ethan Brooks·September 5, 2025

Creamy Brazilian Bacalhau à Gomes de Sá with Potato and Black Olives — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Salt Cod

For the Potato Mixture

For the Garnish

Nutrition

Per serving

Calories: 604 kcal
Protein: 34.83 g
Carbs: 36.73 g
Fat: 36.5 g
Fiber: 3 g

Whole recipe

Total

Calories: 2417 kcal
Protein: 139.3 g
Carbs: 146.9 g
Fat: 146 g
Fiber: 12 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500 g salt cod soaked overnight, desalinated, and shredded	440	108	0	1.5	0
Water for soaking and boiling	0	0	0	0	0
4 medium potatoes peeled and sliced	520	12	120	0.5	8
1 medium onion thinly sliced	44	1	10	0	1.5
3 cloves garlic minced	13	0.6	3	0	0.2
200 ml heavy cream	688	4	6	72	0
1/4 cup olive oil	477	0	0	54	0
Salt to taste	0	0	0	0	0
Black pepper freshly ground, to taste	3	0.1	0.7	0	0.2
1/3 cup black olives pitted and sliced	75	0.6	6	7	2
2 hard-boiled eggs sliced	156	13	1	11	0
2 tablespoons parsley chopped	1	0.1	0.2	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Salt Cod

1
Rinse and Soak
Rinse the salt cod thoroughly and soak in water overnight, changing the water at least twice.
Tip: Soak the salt cod overnight for best results.
2
Boil Cod
Boil the cod for 15 minutes, drain, and allow to cool slightly.
3
Shred Cod
Shred the cod into bite-sized pieces.

Preparing the Potato Mixture

1
Boil Potatoes
Boil the sliced potatoes in salted water until just tender; drain and set aside.
2
Sauté Aromatics
In a pan, heat olive oil and sauté the onions and garlic until translucent.
3
Cook Cod with Aromatics
Add the shredded cod to the onion mixture and cook for 5 minutes.
Tip: Do not over-salt; the cod carries inherent saltiness.

How to Make Creamy Brazilian Bacalhau à Gomes de Sá with Potato and Black Olives

Total time: 4 h 40 min · Yields 4 servings

1
Combine Mixture
Layer the boiled potatoes, cod mixture, and heavy cream in a baking dish.
2
Bake Dish
Preheat the oven to 180°C (350°F) and bake for 25–30 minutes until creamy and slightly golden.
3
Garnish and Serve
Remove from the oven and top with olives, sliced eggs, and parsley.