📝 About This Recipe
Hailing from the historic Ribeira district of Porto, this legendary dish was created by 19th-century cod merchant José Luís Gomes de Sá. It is a masterful marriage of flaked salt cod, tender potatoes, and caramelized onions, all bathed in premium Portuguese olive oil. This comforting classic is finished with a vibrant garnish of hard-boiled eggs and black olives, offering a true taste of Portugal’s soul in every bite.
🥗 Ingredients
The Cod and Potatoes
- 2 lbs Salted Cod (Bacalhau) (thick loins preferred, soaked and desalted)
- 2 lbs Yukon Gold or Kennebec Potatoes (peeled and cut into 1/2-inch thick rounds)
- 2 cups Whole Milk (for poaching the cod)
- 2 pieces Bay Leaf
- 5-6 pieces Black Peppercorns (whole)
The Aromatics
- 1 cup Extra Virgin Olive Oil (use high-quality Portuguese oil if possible)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (thinly sliced)
- to taste Fine Sea Salt (be cautious as cod remains slightly salty)
- 1/2 teaspoon White Pepper (ground)
Garnish and Finishing
- 3-4 pieces Hard-boiled Eggs (peeled and sliced or quartered)
- 1/2 cup Black Olives (traditional Portuguese cured olives like Galega)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Ensure your salt cod has been soaked in cold water for 24 to 48 hours, changing the water every 6-8 hours, to properly desalt it.
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2
Place the desalted cod loins in a large saucepan and cover with the milk, bay leaves, and peppercorns. Bring to a very gentle simmer over medium-low heat and cook for 10-12 minutes.
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3
Once the cod is opaque and flakes easily, remove it from the milk with a slotted spoon. Reserve 1/2 cup of the poaching milk. When the cod is cool enough to handle, remove any skin or bones and flake the fish into large, bite-sized succulent pieces.
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4
In a separate pot of salted boiling water, cook the sliced potato rounds for about 8-10 minutes until tender but still firm enough to hold their shape (al dente).
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5
Preheat your oven to 375°F (190°C).
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6
In a large heavy-bottomed skillet, heat 3/4 cup of the olive oil over medium heat. Add the sliced onions and cook slowly for 15-20 minutes until they are soft, translucent, and just beginning to turn golden (do not brown them deeply).
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7
Add the sliced garlic to the onions and cook for another 2 minutes until fragrant.
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8
Stir the flaked cod and the boiled potatoes into the onion and oil mixture. Gently toss to ensure everything is coated in the flavorful oil. Add the reserved 1/2 cup of poaching milk and season with white pepper.
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9
Transfer the entire mixture into a large earthenware baking dish or casserole. Drizzle the remaining 1/4 cup of olive oil over the top.
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10
Bake in the preheated oven for 15-20 minutes. This allows the flavors to meld and the edges of the potatoes to slightly crisp.
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11
Remove from the oven and immediately arrange the sliced hard-boiled eggs and black olives across the top.
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12
Generously sprinkle with the fresh chopped parsley and serve immediately while steaming hot.
💡 Chef's Tips
Always use the best quality olive oil you can find, as it acts as the primary 'sauce' for the dish. Do not overcook the potatoes during the boiling phase; they should finish cooking in the oven to absorb the onion juices. If you find the cod is still too salty after soaking, give it a final rinse in cold water before poaching. For the most authentic texture, flake the cod by hand to ensure you find and remove every tiny bone. Traditionalists insist on using small, salty Portuguese Galega olives for the perfect acidic contrast.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde or a crisp Portuguese white wine like an Alvarinho. Serve with a side of simple steamed greens or a crisp garden salad to cut through the richness of the oil. Provide extra crusty sourdough or 'pão de trigo' to soak up the golden olive oil at the bottom of the dish. Finish the meal with a classic Portuguese dessert like Pastéis de Nata or Arroz Doce. A light-bodied red wine from the Dão region also complements the savory depth of the cod and onions.