Final recipes book

The story behind
the dish
Fifty thousand réis: this was the
amount paid by the owner of
the Restaurante Lisbonense, a
restaurant in Porto, to Gomes de
Sá – a well-known “bacalhoeiro”
(cod trader) from the city of Porto –
for the original Bacalhau recipe.
This was in the early twentieth
century. Now, a century later, the
dish invented by José Luís Gomes
de Sá (1851-1926) has become
one of the most famous cod recipes
in Portugal.
Gomes de Sá detailed all the steps
of the recipe in a letter. What’s
more, he included two personal
cooking notes: Leave the cod slices
in a deep dish covered with hot
milk for an hour and a half to two
hours; and, the dish should be
served “very hot, very hot”.
The post-scriptum contains the
words that he is most famous for:
“João, if you change anything, you
won’t succeed.”
Did you know?
Bacalhau
Bacalhau is the Portuguese word
for cod and, in a culinary context,
for dried and salted cod.
Soak the cod in cold water for 24
to 36 hours, changing the water
occasionally. How do you know
when it’s ready? The Portuguese
will tell you to judge by its
appearance, but don’t be afraid to
taste the cod and to choose the
right amount of salt for you!
Olive oil
Olive oil is a 100% natural
product derived from olive juice.
It is extracted using mechanical
methods and without the addition
of chemical agents.
Depending on the soil, climate and
olive variety, olive oils can vary
greatly. As a result, each olive
oil takes your senses on a new
adventure!
Average
nutritional values
per serving
Energy: 610 kcal/ 2562kJ
Protein: 50 g
Fat: 26 g
Carbohydrates: 41 g
+ other important nutrients such as
phosphorus, magnesium, vitamin
B6…