📝 About This Recipe
Originating from the historic city of Porto, this iconic dish is a masterclass in balancing the savory, briny depth of cured salt cod with the comforting sweetness of caramelized onions and tender potatoes. The fish is gently poached, flaked, and then baked to perfection with a generous amount of high-quality olive oil, creating a silky texture and a rich, Mediterranean profile. It is a timeless celebration of Atlantic flavors, traditionally served during holidays and special family gatherings across Portugal.
🥗 Ingredients
The Star Ingredient
- 2 lbs Salt Cod (Bacalhau/Morue) (thick loins preferred, skin and bone-on for flavor)
- 2 cups Whole Milk (for poaching the fish)
Vegetables and Aromatics
- 2 lbs Yukon Gold Potatoes (scrubbed clean)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 4 large Garlic Cloves (thinly sliced)
- 1 cup Extra Virgin Olive Oil (use a high-quality Portuguese oil if possible)
- 2 pieces Bay Leaves (dried)
Garnish and Finishing
- 4 pieces Large Eggs (hard-boiled)
- 1/2 cup Black Olives (cured, such as Kalamata or Portuguese Galega)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1/2 teaspoon White Pepper (ground)
- 1 pinch Sea Salt (to taste, use cautiously)
👨🍳 Instructions
-
1
Begin the desalination process 24 to 48 hours in advance. Rinse the salt cod under cold running water to remove excess surface salt, then place in a large bowl covered with cold water. Store in the refrigerator, changing the water every 6-8 hours.
-
2
Once desalted, drain the fish and place it in a medium saucepan. Cover with the 2 cups of milk and enough water to fully submerge. Bring to a very gentle simmer and cook for 10-12 minutes until the fish flakes easily.
-
3
Remove the fish from the liquid (discard the liquid) and let it cool. Once cool enough to handle, remove the skin and bones, then flake the cod into large, chunky pieces. Do not shred it too finely.
-
4
In a separate pot, boil the potatoes whole with their skins on in salted water for about 20-25 minutes, or until tender but still firm (al dente).
-
5
Drain the potatoes and let them cool slightly. Peel them while still warm and cut into 1/4-inch thick rounds.
-
6
Preheat your oven to 375°F (190°C).
-
7
In a large skillet, heat 1/2 cup of the olive oil over medium heat. Add the sliced onions and bay leaves. Sauté slowly for 15 minutes until the onions are soft, translucent, and golden, but not browned.
-
8
Add the sliced garlic to the onions and cook for another 2-3 minutes until fragrant. Season with white pepper.
-
9
In a large baking dish or 'assadeira', create a layer of potato slices. Top with the flaked salt cod, followed by the onion and garlic mixture.
-
10
Drizzle the remaining 1/2 cup of olive oil over the entire dish. This oil is essential for the texture and flavor, so do not be shy!
-
11
Bake in the preheated oven for 15-20 minutes, allowing the flavors to meld and the top to develop a light golden hue.
-
12
While the casserole bakes, peel the hard-boiled eggs and cut them into wedges or slices.
-
13
Remove the dish from the oven. Arrange the egg wedges and black olives artfully over the top.
-
14
Generously sprinkle with the freshly chopped parsley and serve immediately while piping hot.
💡 Chef's Tips
Always taste a small piece of the cod after the soaking period; if it is still too salty, soak for another 6 hours. Poaching the cod in milk is a secret chef's trick that tempers the saltiness and results in a much creamier, tender flake. Use a waxy potato like Yukon Gold or Red Bliss; starchy potatoes like Russets will fall apart and turn the dish mushy. Quality olive oil is a primary flavoring agent here—use the best extra virgin oil you can find for an authentic taste. Avoid over-stirring once the ingredients are in the baking dish to keep the fish flakes and potato rounds intact.
🍽️ Serving Suggestions
Pair with a crisp, chilled Portuguese Vinho Verde or a dry White Port to cut through the richness of the oil. Serve alongside a simple green salad with a sharp lemon vinaigrette to balance the savory flavors. A side of crusty sourdough or traditional Portuguese 'Pão de Milho' (cornbread) is perfect for mopping up the infused olive oil. For a complete experience, follow the meal with a light fruit-based dessert like poached pears in cinnamon.