📝 About This Recipe
A cornerstone of Portuguese gastronomy, this classic preparation transforms salt-cured cod into a delicate, flakey masterpiece layered with golden potatoes and caramelized onions. This dish celebrates the ancient tradition of salt-curing, which imbues the fish with a unique, savory depth that fresh cod simply cannot replicate. Finished with briny black olives, hard-boiled eggs, and a generous pour of high-quality olive oil, it is a rustic yet elegant tribute to the seafaring soul of Portugal.
🥗 Ingredients
The Star Ingredient
- 2 lbs Salt-cured dried cod (Bacalhau) (thick center-cut loins preferred)
- 2 cups Whole milk (for poaching the fish)
- 2 cups Water (to supplement the poaching liquid)
The Base and Aromatics
- 2 lbs Yukon Gold potatoes (peeled and sliced into 1/2 inch rounds)
- 3 large Yellow onions (thinly sliced into half-moons)
- 4 Garlic cloves (thinly sliced)
- 1 cup Extra virgin olive oil (use the highest quality available)
- 2 Bay leaves (dried)
- 1/2 teaspoon White pepper (freshly ground)
The Garnish
- 3 Large eggs (hard-boiled and sliced into wedges)
- 1/2 cup Black olives (traditional Portuguese or Kalamata)
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Begin by desalinating the cod: Rinse the fish under cold water to remove excess surface salt. Place in a large bowl, cover with cold water, and refrigerate for 24 to 48 hours, changing the water every 6-8 hours.
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2
Once desalinated, drain the cod. In a large pot, combine the milk, 2 cups of water, and one bay leaf. Bring to a very gentle simmer.
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3
Add the cod to the simmering liquid and cook for about 10-12 minutes. The fish should be opaque and just beginning to flake. Do not overcook.
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4
Remove the cod with a slotted spoon and set aside to cool slightly. Reserve 1/2 cup of the poaching liquid. Once cool enough to handle, remove any skin or bones and flake the fish into large, bite-sized chunks.
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5
In a separate pot of salted water, boil the sliced potatoes for 8-10 minutes until tender but still firm enough to hold their shape. Drain and set aside.
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6
In a large heavy-bottomed skillet, heat 1/2 cup of the olive oil over medium-low heat. Add the onions and the remaining bay leaf.
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7
Sauté the onions slowly for 15-20 minutes until they are soft and translucent, but not browned. Add the garlic in the last 5 minutes of this process.
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8
Preheat your oven to 375°F (190°C).
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9
Grease a large baking dish with a little olive oil. Create a layer of the boiled potatoes at the bottom, followed by the flaked cod.
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10
Pour the sautéed onion and garlic mixture (including the oil from the pan) over the fish. Sprinkle with white pepper.
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11
Drizzle the remaining 1/2 cup of olive oil and the reserved 1/2 cup of poaching liquid over the entire dish to ensure it stays moist.
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12
Bake in the oven for 15-20 minutes, allowing the flavors to meld and the top to develop a light golden sheen.
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13
Remove from the oven. Arrange the hard-boiled egg wedges and black olives across the top.
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14
Garnish generously with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always taste a small piece of the cod after 24 hours of soaking to check the salt level; it should be savory but not overwhelming. Never boil the cod aggressively; a gentle simmer in milk keeps the proteins tender and the texture silky. Use a high-quality, fruity extra virgin olive oil as it acts as a primary sauce for the dish. If you find the dish looking dry before baking, don't be afraid to add another splash of olive oil—Bacalhau loves oil. Avoid using waxy potatoes like red bliss; Yukon Golds provide the perfect creamy texture to absorb the flavors.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vinho Verde or a dry Portuguese white wine like an Alvarinho. Serve with a simple side of crusty sourdough bread to mop up the flavorful olive oil. A light green salad with a sharp lemon vinaigrette provides a nice acidic contrast to the rich fish. For a traditional touch, serve with a side of sautéed rapini or garlicky kale.