What dish, credited to a 19th-century cod trader, defines a specific Port city preparation of *bacalhau*?
Answer
Bacalhau à Gomes de Sá
*Bacalhau à Gomes de Sá* is the specific casserole preparation of codfish that distinguishes Portuense cuisine, named after Gomes de Sá, a cod trader operating in downtown Porto during the 19th century. This main course tradition involves flaked cod mixed into a casserole base alongside staple ingredients such as potatoes, onions, eggs, and black olives. It is important to note that while *Pastéis de Bacalhau* are a popular street food utilizing cod, *Bacalhau à Gomes de Sá* represents the main course tradition utilizing the salted, dried version of cod, which forms the basis of most traditional preparations.
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