📝 About This Recipe
A centerpiece of Brazilian celebrations, Bacalhoada is a vibrant, slow-cooked masterpiece that layers tender flakes of salted cod with earthy potatoes, sweet bell peppers, and briny olives. Inherited from Portuguese traditions and embraced by Brazilian kitchens, this dish is defined by a generous drenching of high-quality extra virgin olive oil and a slow simmer that allows the flavors to meld into a rich, aromatic harmony. It is a colorful, rustic, and deeply soul-satisfying meal that brings the essence of the Atlantic coast to your dinner table.
🥗 Ingredients
The Fish
- 2 lbs Salted Cod (Bacalhau) (thick loins or fillets, desalted and skin/bones removed)
- 2 cups Whole Milk (for poaching the fish)
The Layers
- 4 large Yukon Gold Potatoes (peeled and sliced into 1/2 inch rounds)
- 2 large Yellow Onions (sliced into thick rings)
- 1 large Red Bell Pepper (seeded and sliced into rings)
- 1 large Yellow Bell Pepper (seeded and sliced into rings)
- 4 medium Roma Tomatoes (firm and sliced into rounds)
- 6 pieces Garlic Cloves (thinly sliced)
Seasoning and Finishing
- 1.5 cups Extra Virgin Olive Oil (high quality is essential for the sauce)
- 1 cup Black Kalamata or Portuguese Olives (pitted or whole)
- 4 pieces Hard-boiled Eggs (peeled and quartered)
- 1/2 cup Fresh Parsley and Cilantro (finely chopped)
- 3 Bay Leaves (whole)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Desalt the cod by placing it in a large bowl of cold water in the refrigerator for 24 to 48 hours, changing the water every 6-8 hours. Taste a tiny piece to ensure it is no longer overly salty.
-
2
Preheat your oven to 375°F (190°C). Prepare a large, deep ceramic or glass baking dish (traditionally a 'refratário').
-
3
In a large pot, place the desalted cod and cover with milk and a bit of water. Simmer gently over medium heat for 10 minutes. Do not boil vigorously.
-
4
Remove the cod from the milk, let it cool slightly, and flake it into large, chunky pieces. Discard any remaining skin or bones.
-
5
In the same pot of liquid, parboil the potato slices for about 5-7 minutes until they are slightly tender but still firm. Drain and set aside.
-
6
Drizzle 1/4 cup of olive oil on the bottom of the baking dish. Begin layering: start with a layer of onions, followed by a layer of potatoes.
-
7
Add the flaked cod over the potatoes, spreading it evenly. Scatter the sliced garlic and bay leaves over the fish.
-
8
Create a vibrant top layer by alternating the red and yellow bell pepper rings and the tomato slices. This creates the signature colorful look of the dish.
-
9
Scatter the olives across the top. Season the entire dish with freshly cracked black pepper (usually no salt is needed, as the cod retains a perfect seasoning).
-
10
Pour the remaining olive oil (about 1 to 1.25 cups) slowly over the entire assembly. The oil will emulsify with the juices to create a rich sauce.
-
11
Cover the dish tightly with aluminum foil and bake for 30 minutes.
-
12
Remove the foil and bake for an additional 15-20 minutes to allow the vegetables to soften and the flavors to concentrate. The oil should be bubbling.
-
13
Remove from the oven. Arrange the quartered hard-boiled eggs on top and garnish generously with the chopped parsley and cilantro.
-
14
Let the dish rest for 10 minutes before serving. This allows the juices to settle and the cod to soak up more of the aromatic oil.
💡 Chef's Tips
Always use the highest quality extra virgin olive oil you can find; it acts as the primary sauce for the dish. If you are short on time, look for 'pre-soaked' frozen salt cod at specialty markets. Don't overcook the potatoes during the parboiling stage, or they will turn to mush in the oven. For an extra layer of flavor, add a splash of dry white wine to the dish before baking. If the cod still feels too salty after soaking, soak it in milk for the final 2 hours to mellow it out.
🍽️ Serving Suggestions
Serve with a side of white fluffy Brazilian rice to soak up the flavorful olive oil sauce. A simple green salad with a sharp vinaigrette provides a nice acidic contrast to the rich fish. Pair with a crisp, chilled Portuguese Vinho Verde or a dry Rosé. Offer a small bowl of 'Pimenta Malagueta' (Brazilian chili oil) for those who enjoy a spicy kick. Finish the meal with a light dessert like passion fruit mousse (Mousse de Maracujá).