📝 About This Recipe
Transport your senses to the cobblestone streets of Lisbon with this vibrant, soul-warming salt cod masterpiece. This traditional preparation celebrates the 'faithful friend' of Portuguese cuisine, layering tender flakes of rehydrated cod with a rich tomato-onion base, buttery potatoes, and a golden crown of hard-boiled eggs. It is a harmonious balance of salty, savory, and bright flavors that represents the very heart of Atlantic coastal cooking.
🥗 Ingredients
The Cod
- 800 grams Salted Cod (Bacalhau) (thick loins preferred, pre-soaked and desalted)
- 2 pieces Bay Leaves (for poaching)
- 2 cups Whole Milk (for poaching)
The Base and Vegetables
- 1/2 cup Extra Virgin Olive Oil (high quality Portuguese oil recommended)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (thinly sliced)
- 600 grams Yukon Gold Potatoes (peeled and sliced into 1/4 inch rounds)
- 3 large Ripe Tomatoes (peeled, seeded, and chopped)
- 1 tablespoon Tomato Paste
- 1/2 cup Dry White Wine (such as Vinho Verde or Pinot Grigio)
The Garnish and Finish
- 4 pieces Large Eggs (hard-boiled and sliced into rounds)
- 1/2 cup Black Olives (traditional Portuguese cured or Kalamata)
- 1/4 cup Fresh Parsley (finely chopped)
- to taste Sea Salt and Black Pepper (be cautious with salt)
👨🍳 Instructions
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1
Ensure your cod has been soaked in cold water for 24-48 hours, changing the water at least 3-4 times a day to remove excess salt.
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2
Place the desalted cod loins in a large saucepan. Cover with the milk, one bay leaf, and enough water to fully submerge. Bring to a very gentle simmer and cook for 8-10 minutes until the fish flakes easily.
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3
Remove the fish from the liquid (discard liquid) and let it cool slightly. Remove any skin and bones, then break the cod into large, succulent flakes. Set aside.
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4
In a separate pot of salted water, parboil the potato slices for about 6-8 minutes until tender but still holding their shape. Drain and set aside.
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5
In a large, heavy-bottomed skillet or clay pot (cataplana), heat the olive oil over medium heat. Add the sliced onions and cook slowly for 10-12 minutes until translucent and golden.
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6
Stir in the sliced garlic and the remaining bay leaf, cooking for another 2 minutes until fragrant.
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7
Add the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down into a thick sauce.
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8
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the alcohol simmer off for 3 minutes.
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9
Gently fold the flaked cod and the parboiled potatoes into the onion and tomato mixture. Toss very lightly to coat everything in the sauce without breaking the potato slices.
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10
Lower the heat, cover the pan, and let everything simmer together for 10 minutes to allow the flavors to meld beautifully.
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11
Taste the mixture before adding salt, as the cod may still retain some salinity. Season with freshly ground black pepper.
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12
Arrange the hard-boiled egg slices and black olives over the top of the dish in an aesthetic pattern.
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13
Cover for 2 more minutes just to warm the eggs through, then remove from heat.
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14
Garnish generously with fresh parsley and a final drizzle of raw extra virgin olive oil before serving.
💡 Chef's Tips
Always soak cod in the refrigerator to keep it firm and safe. Poaching the cod in milk helps to mellow out the strong fishy flavor and adds a creamy texture to the flakes. Don't over-stir once the potatoes are added; you want distinct layers and textures, not a mash. Use the best olive oil you can find, as it acts as a primary flavoring component in this dish. If your tomatoes aren't perfectly ripe, add a pinch of sugar to the sauce to balance the acidity.
🍽️ Serving Suggestions
Serve with a chilled glass of Portuguese Vinho Verde or a crisp Albariño. A side of crusty sourdough or 'pão de trigo' is essential for soaking up the tomato-olive oil juices. Accompany with a simple green salad dressed with lemon and oil to cut through the richness. For an authentic touch, serve in the traditional terracotta baking dish used for cooking. Pairs wonderfully with roasted peppers on the side for extra sweetness.