13 Authentic Portuguese Bacalhau Recipes Salt Cod Done a Thousand Ways

When it comes to Portuguese cuisine, bacalhau is a true standout. This salt cod is more than just an ingredient; it’s a cherished part of family gatherings and celebrations. From the crispy Bacalhau À Brás to the creamy Bacalhau Com Natas, each recipe carries its own story of tradition and flavor. If you’re eager to explore the many ways to enjoy this beloved dish, you’re about to embark on a delightful culinary journey. Let’s discover these wonderful recipes together.

Bacalhau À Brás

Bacalhau À Brás is a traditional Portuguese dish that beautifully combines the rich flavors of salted cod (bacalhau), finely chopped onions, and crispy potatoes, all bound together with creamy scrambled eggs.

Originating from Lisbon, this dish is a favorite among locals and visitors alike, celebrated for its comforting and hearty qualities. The unique texture of the dish, along with the aromatic hints of olives and parsley, makes Bacalhau À Brás a delightful addition to any dinner table, whether for a special occasion or a casual family meal.

The preparation of Bacalhau À Brás requires some time and attention, especially when it comes to handling the salted cod properly to guarantee it’s tender and flavorful. The key to achieving the perfect balance of ingredients lies in the careful layering and mixing of the cod, potatoes, and eggs.

This dish isn’t only a showcase of Portuguese culinary heritage but also a wonderful way to bring friends and family together over a shared love for delicious food.

Ingredients (Serves 4-6):

• 500g salted cod (bacalhau), soaked and shredded
• 4 medium potatoes, peeled and cut into matchsticks
• 1 large onion, finely sliced
• 4 large eggs
• 100ml olive oil
• 2 cloves garlic, minced
• Black olives, for garnish
• Fresh parsley, chopped, for garnish
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Cod: If you haven’t done so already, soak the salted cod in water for 24-48 hours, changing the water several times to remove excess salt. After soaking, boil the cod in fresh water for about 10-15 minutes until cooked. Drain and let it cool, then shred the cod into bite-sized pieces.
2. Fry the Potatoes: In a large frying pan, heat the olive oil over medium heat. Add the matchstick potatoes and fry them until they’re golden and crispy, about 10-15 minutes. Once done, remove them from the pan and drain on paper towels to absorb excess oil.
3. Sauté the Onions and Garlic: In the same pan, add the finely sliced onion and sauté over medium heat until translucent, approximately 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
4. Combine Ingredients: Lower the heat and add the shredded cod to the pan with the onions and garlic. Mix well to combine all the flavors. Then, gently fold in the crispy fried potatoes so that they’re evenly distributed throughout the mixture.
5. Add the Eggs: In a bowl, beat the eggs with a pinch of salt and pepper. Pour the beaten eggs over the cod and potato mixture in the pan, stirring gently to combine. Cook the mixture on low heat, stirring continuously until the eggs are just set but still creamy, about 3-5 minutes.
6. Serve: Once the eggs are cooked to your liking, remove the pan from the heat. Transfer the Bacalhau À Brás to a serving dish, and garnish with black olives and freshly chopped parsley. Serve hot, accompanied by some crusty bread.

Extra Tips:

For an added depth of flavor, consider incorporating a touch of paprika or a dash of lemon juice just before serving.

You can also adjust the consistency of the dish by varying the number of eggs used; more eggs will yield a creamier texture. If you prefer a bit of heat, feel free to add some sliced chili peppers during the sautéing process.

Bacalhau À Brás is best enjoyed immediately, but leftovers can be stored in the refrigerator for a day or two and reheated gently on the stove.

Bacalhau Gomes De Sá

Bacalhau Gomes De Sá is a classic Portuguese dish that showcases the beloved bacalhau (salted cod) in a delightful combination with potatoes, onions, olives, and eggs. Originating from the northern region of Portugal, this recipe is named after its creator, José Gomes de Sá, who was known for his culinary skills.

The dish isn’t only a staple in Portuguese households but also a common feature in festive gatherings, particularly during Easter and Christmas celebrations. With its rich flavors and satisfying textures, Bacalhau Gomes De Sá is sure to impress family and friends alike.

To prepare this dish, the salted cod needs to be desalted and cooked to bring out its unique flavor. The combination of tender potatoes and sweet onions, topped with hard-boiled eggs and olives, creates a visually appealing and delicious meal.

Although it may take some time to prepare, the end result is a hearty and comforting dish that embodies the spirit of Portuguese cuisine. Let’s explore the ingredients and steps needed to create this mouthwatering Bacalhau Gomes De Sá.

Ingredients (Serves 4-6)

• 1 kg (2.2 lbs) salted cod, desalted and soaked
• 500 g (1.1 lbs) potatoes, peeled and sliced
• 2 large onions, thinly sliced
• 4 cloves of garlic, minced
• 100 ml (3.4 fl oz) olive oil
• 200 ml (6.8 fl oz) milk
• 4 hard-boiled eggs, sliced
• 100 g (3.5 oz) black olives, pitted
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Desalt the Cod: Begin by soaking the salted cod in cold water for 24 to 48 hours, changing the water several times. This process removes excess salt and rehydrates the fish, making it tender for cooking.
2. Cook the Potatoes: In a large pot, bring salted water to a boil and add the sliced potatoes. Cook for about 10-15 minutes or until they’re tender but not falling apart. Drain the potatoes and set aside.
3. Prepare the Cod: After desalting, place the cod in a pot of fresh water and bring it to a gentle simmer. Cook for about 15-20 minutes until the fish is cooked through. Remove from heat, drain, and flake the cod into bite-sized pieces, discarding any skin and bones.
4. Sauté the Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they become translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
5. Combine Ingredients: In a large mixing bowl, combine the flaked cod, sautéed onions and garlic, and cooked potatoes. Pour in the milk and gently mix everything together, verifying the ingredients are well incorporated. Season with salt and black pepper to taste.
6. Bake the Dish: Preheat your oven to 180°C (350°F). Transfer the mixture to a greased baking dish and smooth the top. Arrange the sliced hard-boiled eggs on top and sprinkle with black olives. Bake for about 25-30 minutes until heated through and slightly golden on top.
7. Garnish and Serve: Once baked, remove from the oven and let it sit for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy your Bacalhau Gomes De Sá warm, as a main course alongside a fresh salad or crusty bread.

Extra Tips

When preparing Bacalhau Gomes De Sá, make sure to taste the cod after desalting to confirm it isn’t overly salty. The key to a successful dish is to balance the flavors, so adjust the seasoning accordingly.

For an extra touch, you can add some sautéed bell peppers or a sprinkle of paprika for additional flavor and color. This dish can also be made a day in advance and reheated, as the flavors tend to deepen and improve overnight. Enjoy this traditional Portuguese delight with a glass of white wine for a truly authentic experience!

Bacalhau Com Natas

Bacalhau Com Natas, or Cod with Cream, is a beloved Portuguese dish that showcases the versatility and rich flavor of bacalhau (salted cod). This comforting casserole is a staple in many Portuguese homes, often served during festive occasions and family gatherings. The combination of creamy béchamel sauce, tender potatoes, and the delicate flavor of cod creates a dish that’s both satisfying and indulgent.

Preparing Bacalhau Com Natas might seem intimidating at first, but with the right ingredients and a little patience, you can create a dish that rivals those found in traditional Portuguese kitchens. The key to perfecting this recipe lies in the quality of the cod and the balance of flavors in the sauce. Let’s plunge into the culinary adventure of making this classic dish that will surely impress your family and friends.

Ingredients (serving size: 4-6 people)

• 500g bacalhau (salted cod), desalted and cooked
• 4 medium potatoes, peeled and sliced
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 300ml heavy cream
• 200ml milk
• 50g butter
• 50g all-purpose flour
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley, chopped (for garnish)
• Grated cheese (optional, for topping)

Cooking Instructions

1. Prepare the Bacalhau: Begin by desalting the bacalhau. Soak it in cold water for 24 to 48 hours, changing the water several times to remove excess salt. Once desalted, boil the bacalhau in water for about 10-15 minutes until it’s tender. Remove it from the water, let it cool, and then flake it into bite-sized pieces, removing any bones.
2. Cook the Potatoes: While the bacalhau cools, heat some olive oil in a large skillet over medium heat. Add the sliced potatoes and fry them until they’re golden and slightly crispy, about 10 minutes. Remove the potatoes from the skillet and set them aside on a paper towel to absorb any excess oil.
3. Sauté the Onions and Garlic: In the same skillet, add a little more olive oil if needed, and sauté the sliced onions until they’re translucent, about 5 minutes. Add the minced garlic and continue cooking for an additional minute until fragrant. Be careful not to burn the garlic.
4. Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously for about 2 minutes to create a roux. Gradually whisk in the milk and heavy cream, making certain there are no lumps. Cook the sauce for about 5-7 minutes until it thickens. Season with salt and pepper to taste.
5. Combine Ingredients: In a large mixing bowl, combine the flaked bacalhau, sautéed onions and garlic, and half of the béchamel sauce. Gently fold in the fried potatoes, being careful not to break them too much.
6. Assemble the Casserole: Preheat your oven to 180°C (350°F). In a baking dish, layer the bacalhau mixture evenly. Pour the remaining béchamel sauce over the top, making sure everything is well-covered. If desired, sprinkle grated cheese on top for a cheesy crust.
7. Bake the Dish: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden and bubbly. Allow it to cool for a few minutes before serving.
8. Garnish and Serve: Once out of the oven, garnish with freshly chopped parsley for a pop of color. Serve hot and enjoy the flavors of this traditional Portuguese dish.

Extra Tips

When cooking Bacalhau Com Natas, make certain that the bacalhau is properly desalted to avoid an overly salty dish. For a variation, you can also add sautéed mushrooms or peas to the mix for added flavor and texture.

If you prefer a lighter version, consider using low-fat cream and milk. Finally, letting the dish rest for a few minutes before serving allows the flavors to meld beautifully. Enjoy your culinary journey into Portuguese cuisine!

Bacalhau À Lagareiro

Bacalhau À Lagareiro is a traditional Portuguese dish that highlights the beloved salted cod, known as bacalhau. This dish is celebrated for its simple yet flavorful preparation, combining the richness of olive oil and the brightness of garlic and herbs. The cod is often roasted alongside crispy potatoes and garnished with fresh parsley, making it a delightful centerpiece for family gatherings or special occasions.

The term “À Lagareiro” refers to the method of preparation that involves roasting the cod in olive oil, a hallmark of Portuguese cuisine.

To create Bacalhau À Lagareiro, it’s crucial to start with quality ingredients, particularly the bacalhau itself, which should be soaked and desalted before cooking. The dish’s beauty lies in its simplicity, allowing the natural flavors of the fish to shine through.

Served warm, this dish pairs perfectly with a side of steamed vegetables or a fresh salad. Whether you’re an experienced cook or a novice looking to explore Portuguese cuisine, this recipe will guide you through the process of making this iconic dish.

Ingredients (Serves 4-6 people):

• 1.5 lbs (approximately 700g) salted cod (bacalhau), soaked and desalted
• 4 medium potatoes, peeled and cut into wedges
• 6 cloves of garlic, minced
• 1 cup of extra virgin olive oil
• 1/4 cup of fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Cod: Begin by soaking the salted cod in water for 24-48 hours, changing the water several times to remove the excess salt. After soaking, drain the cod and place it in a pot of fresh water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the fish is tender.

Once cooked, remove the cod, let it cool slightly, and then flake it into large pieces, discarding any skin or bones.

2. Cook the Potatoes: In a large pot of salted water, add the potato wedges and bring to a boil. Cook the potatoes for about 10-12 minutes until they’re fork-tender but not falling apart. Drain the potatoes and set them aside.

3. Sauté the Garlic: In a large skillet, heat half of the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant but not browned. Be careful not to burn the garlic, as it can turn bitter.

4. Combine Cod and Potatoes: Add the flaked cod and cooked potato wedges to the skillet with the garlic. Drizzle the remaining olive oil over the top and gently toss everything together to combine. Season with salt and pepper to taste.

5. Roast the Dish: Preheat your oven to 400°F (200°C). Transfer the cod and potato mixture to a baking dish, spreading it out evenly. Roast in the preheated oven for about 15-20 minutes, or until the top is slightly golden and crispy.

6. Finish and Serve: Remove the baking dish from the oven and sprinkle the chopped parsley over the top. Serve the Bacalhau À Lagareiro hot, with lemon wedges on the side for squeezing over the fish and potatoes.

Extra Tips:

When preparing Bacalhau À Lagareiro, verify that you properly soak and desalt the cod to avoid an overly salty dish. Adjust the amount of garlic and olive oil according to your taste preference; the richness of the olive oil is key to the dish’s flavor.

Additionally, feel free to add other herbs or spices, such as bay leaves or paprika, for an extra layer of flavor. This dish is best enjoyed fresh out of the oven, but leftovers can be stored in the refrigerator and reheated for a delicious meal the next day.

Bacalhau Frito

Bacalhau Frito, or Fried Cod, is a beloved dish in Portuguese cuisine that showcases the exquisite flavor of bacalhau, or salted cod. This recipe highlights the simplicity of ingredients while allowing the cod to shine through with its rich and savory taste.

Often served with a side of boiled potatoes or a fresh salad, Bacalhau Frito is a satisfying dish that’s perfect for any occasion, whether it be a family dinner or a festive gathering.

To prepare Bacalhau Frito, the cod must be properly soaked and desalted before cooking, guaranteeing that it’s tender and full of flavor. The frying process creates a crispy exterior while maintaining a moist and flaky interior.

Pair this dish with a squeeze of fresh lemon or a drizzle of olive oil for an extra burst of flavor, and enjoy the delightful taste of Portugal right in your own home.

Ingredients (Serves 4-6)

• 1 kg salted cod (bacalhau)
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 2 cups vegetable oil (for frying)
• Lemon wedges (for serving)
• Fresh parsley (for garnish)

Cooking Instructions

1. Soak the Cod: Begin by soaking the salted cod in cold water for 24 to 48 hours, changing the water several times to remove excess salt. This process rehydrates the fish and prepares it for cooking. After soaking, drain and pat the cod dry with paper towels.
2. Prepare the Breading: In a shallow dish, combine the all-purpose flour, paprika, garlic powder, salt, and black pepper. Mix well to guarantee that the spices are evenly distributed throughout the flour. This seasoned flour will create a flavorful coating for the cod.
3. Coat the Cod: Cut the soaked cod into manageable pieces, about 2 to 3 inches wide. Dredge each piece of cod in the seasoned flour mixture, guaranteeing that it’s well-coated on all sides. Shake off any excess flour to prevent clumping during frying.
4. Heat the Oil: In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat. To test if the oil is ready, drop a small piece of the coated cod into the oil; if it sizzles, the oil is hot enough for frying.
5. Fry the Cod: Carefully place the coated cod pieces into the hot oil, ensuring not to overcrowd the pan. Fry each piece for 3 to 4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to turn the cod and remove it from the oil once cooked.
6. Drain and Serve: Transfer the fried cod to a plate lined with paper towels to absorb any excess oil. Once all pieces are fried, arrange them on a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the fish.

Extra Tips

For an even more delightful experience, consider serving Bacalhau Frito with a side of homemade tartar sauce or a fresh tomato salad.

If you’re looking to add a twist to the dish, try incorporating some diced onions or bell peppers into the frying oil for added flavor.

Finally, guarantee that your oil is at the proper temperature before frying to achieve that perfect crispiness without absorbing too much oil. Enjoy your culinary journey into Portuguese cuisine!

Bacalhau À Zé Do Pipo

Bacalhau À Zé Do Pipo is a traditional Portuguese dish that showcases the versatility of bacalhau, or salted cod. This recipe combines the rich flavors of cod with creamy mashed potatoes and a delightful topping of crispy breadcrumbs and olives, resulting in a comforting and hearty meal. The origins of this dish can be traced back to the northern region of Portugal, where cod has been a staple ingredient for centuries, reflecting the country’s deep maritime heritage.

The beauty of Bacalhau À Zé Do Pipo lies in its layers of flavor and texture. The salted cod is first soaked to remove the excess salt, then cooked to perfect tenderness. It’s then combined with a luscious onion and garlic sauté, layered with smooth and creamy mashed potatoes, and finished with a golden breadcrumb topping. This dish is perfect for family gatherings or special occasions, and it’s sure to impress your guests with its wonderful presentation and taste.

Ingredients (serving size: 4-6 people)

• 600g salted cod (bacalhau)
• 4 large potatoes
• 2 large onions
• 2 cloves of garlic
• 200ml milk
• 100g butter
• 100g grated cheese (preferably Gouda or a similar cheese)
• 100g breadcrumbs
• 4 tablespoons olive oil
• 100g black olives (pitted and sliced)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Soak the Cod: Begin by soaking the salted cod in cold water for 24 to 48 hours, changing the water several times. This process will help to desalinate the fish. Once soaked, drain and rinse the cod, then place it in a pot of fresh water and boil for about 15-20 minutes until tender. Remove from the pot, let it cool, and then flake the fish into large pieces, removing any skin and bones.
2. Prepare the Potatoes: While the cod is cooking, peel and chop the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain the potatoes and mash them with 50g of butter and the milk until smooth. Season with salt and pepper to taste, and set aside.
3. Sauté Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and minced garlic, cooking until they’re soft and translucent, about 5-7 minutes. Once cooked, add the flaked cod to the skillet, gently mixing to combine the flavors. Remove from heat and set aside.
4. Assemble the Dish: Preheat your oven to 180°C (350°F). In a baking dish, spread half of the mashed potatoes evenly on the bottom. Layer the cod and onion mixture over the potatoes, then top with the remaining mashed potatoes. Smooth out the top with a spatula.
5. Add the Toppings: Sprinkle the grated cheese evenly over the top layer of mashed potatoes. In a small bowl, mix the breadcrumbs with the remaining butter (melted) and a pinch of salt. Scatter the breadcrumb mixture over the cheese layer, then finish with the sliced black olives for added flavor.
6. Bake: Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and crispy. Once done, remove from the oven and let it cool slightly before serving.
7. Garnish and Serve: Garnish with fresh parsley if desired, and serve hot. Enjoy this hearty and flavorful dish with a side salad or crusty bread.

Extra Tips

When preparing Bacalhau À Zé Do Pipo, be sure to taste and adjust the seasoning in each layer, as the flavors of the cod and the potatoes can vary. If you prefer a richer flavor, consider adding a splash of cream to the mashed potatoes.

Additionally, feel free to experiment with different types of cheese or add vegetables like peas or bell peppers to the cod mixture for extra color and nutrition. This dish can also be made ahead of time and reheated before serving, making it a great option for gatherings.

Bacalhau À Transmontana

Bacalhau À Transmontana is a traditional Portuguese dish that showcases the beloved salted cod, bacalhau, in a hearty and flavorful preparation. Originating from the Transmontana region of Portugal, this recipe combines the rich taste of cod with a medley of ingredients such as potatoes, onions, and olives, creating a satisfying meal perfect for family gatherings or special occasions.

The dish is often enhanced with the addition of hard-boiled eggs and a sprinkle of fresh parsley, lending a beautiful presentation that delights both the eyes and the palate. This dish isn’t only a celebration of Portuguese culinary heritage but also a fantastic way to enjoy the versatility of bacalhau.

The salted cod is typically soaked beforehand to remove excess salt, guaranteeing a balanced flavor. Each bite of Bacalhau À Transmontana is filled with savory notes, making it a comforting and fulfilling option for dinner. Prepare to impress your guests with this classic and robust dish that reflects the essence of Portuguese cuisine.

Ingredients (serves 4-6 people):

• 1 kg salted cod (bacalhau), soaked and deboned
• 4 medium-sized potatoes, peeled and sliced
• 2 large onions, thinly sliced
• 4 cloves of garlic, minced
• 1 cup black olives, pitted
• 4 hard-boiled eggs, quartered
• 1 cup olive oil
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Prepare the Cod: Begin by soaking the salted cod in cold water for 24 to 48 hours, changing the water several times to remove excess salt. Once soaked, drain and pat the cod dry, then cut it into large chunks.
2. Cook the Potatoes: In a large pot, bring salted water to a boil and add the sliced potatoes. Cook until they’re tender but not falling apart, approximately 10-15 minutes. Drain the potatoes and set them aside.
3. Sauté the Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they become translucent and soft, about 5-7 minutes. Then, add the minced garlic and continue to cook for an additional 2 minutes until fragrant.
4. Add the Cod: Gently place the pieces of soaked cod into the skillet with the onions and garlic. Cook for about 5-7 minutes, turning occasionally to guarantee even cooking. The cod should be flaky and cooked through.
5. Combine Ingredients: Add the cooked potatoes and bay leaf to the skillet, gently mixing everything together. Cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste, keeping in mind that the cod may still have some saltiness.
6. Finish the Dish: Stir in the black olives and arrange the quartered hard-boiled eggs on top of the dish. Remove from heat and let it sit for a few minutes to allow the flavors to blend.
7. Garnish and Serve: Transfer the Bacalhau À Transmontana to a serving platter, garnishing with freshly chopped parsley. Serve warm with crusty bread or a side salad.

Extra Tips:

When preparing Bacalhau À Transmontana, be mindful of the soaking time for the salted cod, as this can make a significant difference in the final flavor.

Adjust the amount of olives and potatoes based on your personal preference, and feel free to experiment with additional ingredients like bell peppers or capers for added depth. This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator and reheated gently. Enjoy your culinary journey through Portugal!

Bacalhau Com Broa

Bacalhau Com Broa, or Cod with Cornbread, is a traditional Portuguese dish that has won the hearts of many for its unique combination of flavors and textures. The star of this dish is the beloved codfish, or bacalhau, which is often salted and dried before cooking. This preparation method not only preserves the fish but also enhances its flavors, making it a staple ingredient in Portuguese cuisine.

The dish is complemented by a savory cornbread crust, which adds a delightful crunch and a touch of sweetness, creating a perfect balance with the salty fish. The preparation of Bacalhau Com Broa is a labor of love, as it requires soaking the cod to remove excess salt and then baking it to perfection under a layer of cornbread crumbs.

This dish is often served during festive occasions, particularly during Easter and Christmas, but it can be enjoyed any time of the year. With its rich history and delicious flavors, Bacalhau Com Broa is a dish that showcases the essence of Portuguese cooking.

Ingredients (Serves 4-6)

• 1 kg salted codfish (bacalhau), soaked and deboned
• 4 medium-sized potatoes, peeled and sliced
• 2 large onions, thinly sliced
• 4 cloves of garlic, minced
• 200 g cornbread (broa), crumbled
• 100 ml olive oil
• 1 tablespoon paprika
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 1 lemon, cut into wedges (for serving)

Cooking Instructions

1. Prepare the Cod: Begin by soaking the salted codfish in cold water for 24-48 hours, changing the water several times to remove excess salt. Once desalted, drain and pat dry. Cut the fish into large pieces and set aside.
2. Cook the Potatoes: In a large pot, bring salted water to a boil. Add the sliced potatoes and cook until tender, about 10-15 minutes. Drain and let them cool slightly before slicing them into thicker rounds.
3. Sauté the Onions and Garlic: In a large skillet, heat half of the olive oil over medium heat. Add the sliced onions and sauté until they become translucent, about 5-7 minutes. Add the minced garlic and sauté for another 2 minutes until fragrant.
4. Layer the Ingredients: Preheat your oven to 180°C (350°F). In a baking dish, layer half of the sautéed onions and garlic mixture, followed by a layer of potato slices. Place the pieces of cod on top, then add the remaining onion and garlic mixture over the cod. Finally, layer the rest of the potato slices on top.
5. Prepare the Cornbread Topping: In a small bowl, combine the crumbled cornbread with the remaining olive oil, paprika, chopped parsley, and season with salt and pepper. Mix well until the cornbread is evenly coated.
6. Bake the Dish: Spread the cornbread mixture evenly over the layered potatoes and cod in the baking dish. Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and crispy.
7. Serve: Remove the dish from the oven and let it cool for a few minutes. Serve the Bacalhau Com Broa with lemon wedges on the side for added flavor.

Extra Tips

When preparing Bacalhau Com Broa, it’s essential to guarantee that the cod is adequately desalted; otherwise, the dish may end up too salty. Additionally, feel free to experiment with the cornbread topping by adding herbs like thyme or oregano for extra flavor.

Pair this dish with a fresh green salad and a glass of Portuguese white wine to bring out the best of its flavors. Enjoy your culinary journey through Portuguese cuisine!

Bacalhau À Narcisa

Bacalhau À Narcisa is a traditional Portuguese dish that showcases the beloved salted cod, bacalhau, in a delightful combination of flavors and textures. Named after Narcisa, a fictional character who embodies the essence of Portuguese home cooking, this recipe brings together tender pieces of cod, savory vegetables, and a rich, flavorful sauce. The dish is celebrated for its heartiness and comforting qualities, making it a perfect option for family gatherings or special occasions.

The magic of Bacalhau À Narcisa lies in its preparation, which involves soaking the salted cod to remove excess salt and then layering it with an array of fresh ingredients. The cod is paired with bell peppers, onions, and a generous amount of olives, all brought together in a harmonious blend of spices and herbs. This dish isn’t only delicious but also pays homage to the rich culinary traditions of Portugal, where bacalhau is often referred to as the “faithful friend” due to its versatility in the kitchen.

Ingredients (Serves 4-6)

• 1.5 lbs salted cod (bacalhau), soaked for 24-48 hours
• 2 large onions, thinly sliced
• 2 bell peppers (red and green), sliced
• 4 cloves garlic, minced
• 1 cup pitted black olives, sliced
• 4 medium-sized potatoes, thinly sliced
• 1/2 cup olive oil
• 1/4 cup white wine
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt (to taste)
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Bacalhau: After soaking the salted cod for 24-48 hours, rinse it under cold water to remove any remaining salt. Place the cod in a pot of cold water, bring it to a boil, and then reduce to a simmer for about 10-15 minutes until the fish is cooked through. Once done, drain and let it cool before flaking it into large pieces.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook for about 5 minutes until they become translucent. Next, add the minced garlic and continue cooking for an additional 2 minutes until fragrant, being careful not to let it burn.
3. Add the Bell Peppers: Incorporate the sliced bell peppers into the skillet with the onions and garlic. Sauté for another 5-7 minutes until the peppers are tender. This step will enhance the overall flavor and texture of the dish.
4. Layer the Ingredients: In a large baking dish, start layering the ingredients. Begin with a layer of thinly sliced potatoes at the bottom, followed by half of the sautéed vegetable mixture. Next, add half of the flaked bacalhau, and sprinkle with salt, black pepper, and paprika. Repeat the layers with the remaining potatoes, vegetables, and cod.
5. Add Olives and Wine: Once all the layers are assembled, pour the white wine over the top and sprinkle the sliced black olives. This will infuse the dish with a wonderful flavor as it bakes.
6. Bake the Dish: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for approximately 30-35 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, allowing the top to become golden and slightly crispy.
7. Garnish and Serve: Once baked, remove the dish from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy Bacalhau À Narcisa warm, accompanied by a side salad or crusty bread.

Extra Tips

When preparing Bacalhau À Narcisa, it’s essential to ascertain that the cod is adequately soaked to achieve the right flavor balance. Keep in mind that the saltiness of the bacalhau can vary, so taste the dish as you go and adjust the seasoning accordingly.

Additionally, feel free to customize the recipe by adding other vegetables like spinach or carrots to enhance the nutritional profile. This dish can also be made ahead of time and reheated, making it a convenient option for busy weeknights or entertaining guests.

Bacalhau À Casa Da Comida

Bacalhau À Casa Da Comida is a delightful Portuguese dish that showcases the rich flavors of codfish, a staple in Portuguese cuisine. This dish combines tender, flaky bacalhau with a variety of fresh ingredients, creating a comforting meal perfect for family gatherings or special occasions. The use of high-quality olive oil, garlic, and fresh vegetables enhances the dish’s flavors, making it a true representation of traditional Portuguese cooking.

To prepare Bacalhau À Casa Da Comida, one must appreciate the process of soaking and desalting the bacalhau, which is essential for achieving the right taste and texture. After this preparation, the dish comes together with sautéed onions, bell peppers, and a medley of spices that elevate the cod’s natural flavor. Served with a side of boiled potatoes or crusty bread, this dish is a satisfying and hearty meal that embodies the spirit of Portuguese home cooking.

Ingredients (Serves 4-6)

• 1 kg salted cod (bacalhau), soaked and desalted
• 4 medium potatoes, peeled and cut into thick slices
• 2 large onions, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 100 ml olive oil
• 2 bay leaves
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Bacalhau: Begin by soaking the salted cod in cold water for 24-48 hours, changing the water several times. This process removes excess salt and rehydrates the fish. Once soaked, drain and rinse the bacalhau, then cut it into large pieces.

2. Cook the Potatoes: In a large pot, bring salted water to a boil and add the sliced potatoes. Cook until tender but still firm, about 10-15 minutes. Drain the potatoes and set them aside.

3. Sauté the Vegetables: In a large skillet or frying pan, heat the olive oil over medium heat. Add the sliced onions and minced garlic, sautéing until the onions are soft and translucent, about 5-7 minutes.

Then, add the sliced bell peppers and bay leaves, cooking until the peppers are slightly tender, about 5 minutes more.

4. Combine Ingredients: Gently place the bacalhau pieces into the skillet with the sautéed vegetables. Sprinkle with paprika, salt, and pepper. Carefully toss the ingredients together, ensuring that the cod is coated in the flavorful mixture.

Cook for an additional 10-15 minutes until the bacalhau is cooked through and flakes easily with a fork.

5. Serve the Dish: Once the bacalhau is cooked, remove the bay leaves and plate the dish. Arrange the cod and vegetables on a serving platter alongside the boiled potatoes.

Garnish with freshly chopped parsley and serve with lemon wedges for an added burst of flavor.

Extra Tips

When preparing Bacalhau À Casa Da Comida, consider using high-quality olive oil, as it greatly enhances the dish’s taste. Additionally, be cautious with salt when seasoning the dish, as the bacalhau can still retain some saltiness even after soaking.

Feel free to customize the vegetables according to your preference or availability, and don’t hesitate to add a splash of white wine for an extra layer of flavor during cooking. Enjoy your meal with some crusty bread to soak up the delicious juices!

Bolinhos De Bacalhau

Bolinhos de Bacalhau, or codfish cakes, are a beloved Portuguese delicacy that perfectly marries the flavors of salted cod with a crispy exterior. Traditionally made with desalted cod, potatoes, and a medley of herbs and spices, these delightful morsels are often served as appetizers or snacks at celebrations and gatherings. The crispy outside and fluffy inside make them irresistible, and they’re typically accompanied by a tangy dipping sauce.

To make Bolinhos de Bacalhau, it’s important to start with quality ingredients and properly prepare the salted cod. The cod should be soaked for at least 24 hours to remove the excess salt, changing the water several times. Once the cod is ready, you’ll combine it with mashed potatoes and aromatic herbs to create a mixture that’s both flavorful and satisfying. These fried cod cakes aren’t only delicious but also a wonderful way to celebrate Portuguese culinary traditions.

Ingredients (Serves 4-6)

• 1 pound salted cod (bacalhau), soaked for 24 hours
• 2 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onions, chopped
• Salt and black pepper, to taste
• Olive oil, for frying

Cooking Instructions

1. Prepare the Cod: After soaking the salted cod for 24 hours, drain and rinse it thoroughly to remove any remaining salt. Place the cod in a pot of water and bring to a boil. Cook for about 10-15 minutes until the fish is tender. Remove from heat, let it cool slightly, and then flake the cod into small pieces, removing any bones and skin.
2. Cook the Potatoes: In a separate pot, add the diced potatoes and cover them with water. Bring the water to a boil and cook the potatoes until they’re fork-tender, approximately 15-20 minutes. Drain the potatoes and mash them in a bowl until smooth.
3. Combine Ingredients: In a large mixing bowl, combine the flaked cod, mashed potatoes, chopped onion, minced garlic, parsley, green onions, and eggs. Mix everything together until all the ingredients are well incorporated. Season with salt and black pepper according to your taste.
4. Form the Cakes: With your hands, take small portions of the mixture and shape them into small cakes or patties, about 2 inches in diameter. Place the formed cakes on a plate lined with parchment paper.
5. Fry the Cakes: In a large skillet, heat about 1/2 inch of olive oil over medium heat. Once the oil is hot, carefully add the cod cakes in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they’re golden brown and crispy. Use a slotted spoon to transfer the cooked cakes to a plate lined with paper towels to absorb excess oil.
6. Serve and Enjoy: Serve the Bolinhos de Bacalhau hot, accompanied by a dipping sauce such as aioli or a simple lemon wedge. Enjoy them as a delicious appetizer or snack!

Extra Tips

When preparing Bolinhos de Bacalhau, make sure that the cod is adequately desalted by soaking it long enough and changing the water frequently. You can also experiment with different herbs and spices to customize the flavor to your liking.

For a lighter version, consider baking the cakes instead of frying them, brushing them with olive oil before placing them in the oven at 375°F (190°C) until they’re golden brown.

Bacalhau Em Posta

Bacalhau Em Posta is a traditional Portuguese dish featuring salted cod, a staple ingredient in Portuguese cuisine. This recipe showcases the cod’s rich flavor and firm texture, complemented by a medley of colorful vegetables and a drizzle of olive oil. The dish is a perfect representation of Portugal’s love for seafood, and it’s frequently enjoyed during festive occasions or family gatherings.

Preparing Bacalhau Em Posta requires a bit of planning, as the cod must be soaked in water to desalinate it. Once you have the cod ready, the cooking process is straightforward, allowing you to create a delicious and hearty meal. This dish isn’t only flavorful but also visually appealing, making it a great centerpiece for any dining table.

Ingredients (Serves 4-6):

• 1 kg salted cod (bacalhau), desalted
• 4 medium potatoes, peeled and sliced
• 2 large onions, sliced
• 2 cloves garlic, minced
• 2 large tomatoes, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 150 ml olive oil
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Desalting the Cod: Begin by rinsing the salted cod under cold water. Place it in a large bowl and cover it with water. Let it soak for 24-48 hours in the refrigerator, changing the water several times to remove the excess salt. After soaking, drain and pat the cod dry.
2. Preparing the Vegetables: In a large pot of salted water, bring the sliced potatoes to a boil and cook until they’re tender but not falling apart, about 10-15 minutes. Drain the potatoes and set them aside.
3. Sautéing the Aromatics: In a large skillet or frying pan, heat the olive oil over medium heat. Add the sliced onions and minced garlic, sautéing until the onions become translucent and fragrant, about 5-7 minutes.
4. Adding the Vegetables: To the skillet, add the chopped tomatoes and bell peppers, along with the bay leaf. Cook for an additional 5-7 minutes until the vegetables start to soften and combine their flavors.
5. Cooking the Cod: Gently add the desalted cod to the skillet, nestling it among the sautéed vegetables. Cook on low heat for about 10-12 minutes, turning the cod halfway through, until it’s cooked through and flakes easily with a fork.
6. Combining Everything: Carefully fold in the cooked potatoes with the cod and vegetables, making sure everything is well combined. Season with salt and pepper to taste, and let it cook together for an additional 5 minutes to allow the flavors to meld.
7. Serving: Once everything is ready, transfer the Bacalhau Em Posta to a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of flavor.

Extra Tips:

When cooking Bacalhau Em Posta, it’s crucial to confirm the cod is adequately desalinated to avoid an overly salty dish.

Additionally, feel free to customize the vegetables according to your preferences or what you have on hand. Serve the dish with crusty bread or a side of rice to soak up the delicious juices, making it an even more satisfying meal.

Bacalhau Com Grão De Bico

Bacalhau Com Grão De Bico, or cod with chickpeas, is a traditional Portuguese dish that beautifully combines the rich flavors of salted cod with the hearty texture of chickpeas. This dish isn’t only a staple during festive occasions but also a comforting meal enjoyed year-round. The preparation highlights the delicate nature of the bacalhau, which is balanced perfectly by the earthiness of the chickpeas, making it a nutritious and satisfying option for family gatherings or a cozy dinner.

To create this dish, the salted cod is first soaked and then cooked with chickpeas, onions, garlic, and a medley of spices that enhance its natural flavors. The result is a delightful meal that captures the essence of Portuguese cuisine. Serve it with a drizzle of olive oil and a sprinkle of fresh parsley for a touch of brightness. This recipe serves 4-6 people, making it perfect for sharing.

Ingredients:

• 500g salted cod (bacalhau)
• 400g canned chickpeas, drained and rinsed
• 2 medium onions, sliced
• 4 cloves garlic, minced
• 1 medium tomato, chopped
• 2 bay leaves
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1/2 cup fresh parsley, chopped
• Salt to taste
• Water (for soaking and cooking)

Cooking Instructions:

1. Soak the Cod: Begin by soaking the salted cod in cold water for at least 24 hours, changing the water several times. This process will help remove excess salt and soften the fish.
2. Prepare the Ingredients: After soaking, drain the cod and cut it into large pieces. In a separate pot, prepare the chickpeas by rinsing them under cold water if using canned chickpeas. Set both aside.
3. Cook the Onions and Garlic: In a large skillet or pot, heat the olive oil over medium heat. Add the sliced onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and cook for another 2 minutes, being careful not to let it burn.
4. Add the Tomato and Spices: Incorporate the chopped tomato, bay leaves, paprika, and black pepper into the skillet. Cook the mixture for about 5 minutes until the tomatoes soften and create a sauce-like consistency.
5. Combine the Cod and Chickpeas: Gently add the soaked cod pieces into the skillet, along with the drained chickpeas. Pour in enough water to cover the ingredients, and bring the mixture to a simmer.
6. Simmer the Dish: Reduce the heat to low and let it simmer for about 20-25 minutes. The cod should be fully cooked and flaky, while the chickpeas should absorb the flavors of the dish. Check for seasoning and add salt if necessary.
7. Finish and Serve: Once cooked, remove the bay leaves and garnish with fresh parsley before serving. Drizzle a bit more olive oil on top for added richness.

Extra Tips: When preparing Bacalhau Com Grão De Bico, it’s important to adjust the salt level based on your preference and the saltiness of the cod. Remember, the soaking time for the cod can vary; if you prefer a less salty flavor, soak it longer.

Additionally, you can enhance the dish by adding a splash of white wine during the simmering process for added depth. Enjoy this dish with crusty bread to soak up the delicious sauce!