📝 About This Recipe
Hailing from the historic city of Porto, this iconic dish was created by José Luís Gomes de Sá, a 19th-century cod merchant who perfected the art of balancing salt-cured fish with earthy potatoes and sweet caramelized onions. This recipe utilizes the traditional method of poaching the cod in milk to ensure a silky, delicate texture and a mild flavor profile. It is a masterpiece of Portuguese comfort food, offering a rustic yet elegant assembly of flaky seafood, golden olive oil, and vibrant garnishes.
🥗 Ingredients
The Salt Cod
- 1 kg Salted Cod (Bacalhau) (thick loins preferred, bone-in or boneless)
- 500 ml Whole Milk (for poaching)
- 2 pieces Bay Leaf (fresh or dried)
The Base
- 800 g Waxy Potatoes (such as Yukon Gold or Kennebec, unpeeled)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (thinly sliced)
- 200 ml Extra Virgin Olive Oil (use a high-quality Portuguese oil if possible)
- 1/2 teaspoon White Pepper (ground)
- to taste Salt (be cautious as the fish is already salty)
The Garnish
- 3-4 pieces Large Eggs (hard-boiled and sliced or quartered)
- 1/2 cup Black Olives (traditional Portuguese cured olives like Elvas or Kalamata)
- 1/2 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by properly hydrating the salt cod. Place the fish in a large bowl of cold water and refrigerate for 24 to 48 hours, changing the water at least 3-4 times a day to remove excess salt.
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2
Rinse the soaked cod under cold water. In a large pot, place the cod and cover it with the milk and bay leaves. If the milk doesn't fully cover the fish, add a splash of water.
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3
Bring the milk to a very gentle simmer over medium heat. Do not let it boil vigorously. Poach the fish for 10-15 minutes until it flakes easily with a fork.
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4
Remove the fish from the milk and set aside to cool slightly. Once manageable, remove the skin and any bones, then break the cod into large, natural flakes. Reserve 1/2 cup of the poaching milk.
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5
In a separate pot, boil the whole unpeeled potatoes in salted water until they are tender but still firm (about 20 minutes). Drain, let them cool, then peel and slice them into 1/2-inch thick rounds.
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6
In a large, heavy-bottomed skillet or Dutch oven, heat half of the olive oil over medium-low heat. Add the sliced onions and cook slowly for about 15 minutes until they are soft and translucent, but not browned.
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7
Add the sliced garlic to the onions and cook for another 2 minutes until fragrant. Season with white pepper.
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8
Gently fold the potato slices and the flaked cod into the onion mixture. Add the remaining olive oil and the reserved 1/2 cup of poaching milk to keep the dish moist.
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9
Preheat your oven to 180°C (350°F). Transfer the cod and potato mixture into a traditional clay baking dish or a ceramic casserole dish.
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10
Bake the casserole in the oven for 10-15 minutes. This allows the flavors to meld and the edges of the potatoes to just begin to crisp.
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11
While the dish is baking, prepare your garnishes. Hard-boil the eggs for 9 minutes, cool in ice water, peel, and slice into rounds or quarters.
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12
Remove the dish from the oven. Arrange the boiled egg slices and black olives across the top in an aesthetically pleasing pattern.
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13
Generously sprinkle the fresh chopped parsley over the entire dish. Serve immediately while piping hot.
💡 Chef's Tips
Always use high-quality extra virgin olive oil; it acts as a sauce for this dish rather than just a cooking fat. When poaching the cod, ensure the milk never reaches a rolling boil, as this can make the fish tough. If you are short on time, you can buy 'pre-soaked' frozen salt cod, but ensure it is fully thawed before poaching. Don't over-mix the dish once the cod and potatoes are added; you want distinct flakes and slices, not a mash. Taste the mixture before baking; depending on your soaking process, you may need a pinch of sea salt, but usually, the fish provides enough.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vinho Verde or a dry Portuguese white wine like an Encruzado from Dão. Serve with a simple side of blanched green beans or a fresh green salad to cut through the richness of the oil. Provide extra wedges of lemon on the side for those who prefer a touch of acidity. A crusty sourdough or traditional Portuguese 'pão de milho' (cornbread) is essential for mopping up the flavorful olive oil. For a complete experience, serve a small glass of Port wine as a digestif after the meal.