1851. Gomes de Sá was the son of a rich 19th century cod trader in Porto. The family fortune dwindled as there was a devastating fire in the warehouse. José then had to find a job at Restaurante Lisbonense, a restaurant in downtown Porto where he created this recipe. Gomes de Sá was not only a cod trader but also a food connoisseur. He used a well-known recipe for bolinhos de bacalhau or cod fish cakes and with the same ingredients (minus the flour) decided to create a new recipe. Bacalhau Gomes de Sá was born.
They encouraged me to try the CaldoVerde, acollard green soup with potatoesandsausage. It wasafestivalthat everyone in the town looked forward to, and if you were anexpat, I’d dare to say you longed for it even more