📝 About This Recipe
Hailing from the lush Minho region of Northern Portugal, this rustic masterpiece showcases the perfect marriage of crispy fried salted cod and a luscious, paprika-infused onion compote. Thick loins of cod are dredged in flour and fried until golden, then topped with a mountain of caramelized onions and served alongside hand-cut round potato chips. It is a soul-warming dish that represents the pinnacle of Portuguese comfort food, balancing salty, sweet, and smoky flavors in every bite.
🥗 Ingredients
The Cod
- 4 pieces Dry salted cod loins (Bacalhau) (thick-cut, approximately 200g each)
- 1 cup All-purpose flour (for dredging)
- 2 cups Extra virgin olive oil (high quality, for frying)
The Onion Topping (Cebolada)
- 3 large White onions (thinly sliced into half-moons)
- 4 pieces Garlic cloves (thinly sliced)
- 2 Bay leaves (dried)
- 1 tablespoon Sweet Portuguese paprika (Colorau) (high quality)
- 1/2 cup White wine (dry, like Vinho Verde)
- 1/2 teaspoon Black pepper (freshly ground)
The Potatoes and Garnish
- 4 large Russet or Yukon Gold potatoes (peeled and sliced into 1/4 inch rounds)
- 1/2 cup Black olives (whole, Portuguese style)
- 1/4 cup Fresh parsley (finely chopped)
- 1 piece Roasted red bell peppers (sliced into strips for garnish)
👨🍳 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 times a day. Pat the cod loins extremely dry with paper towels before starting; moisture is the enemy of a crispy crust.
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2
In a large, heavy-bottomed skillet or deep fryer, heat the olive oil over medium-high heat. You want enough oil to come halfway up the side of the cod loins.
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3
While the oil heats, fry the potato rounds in batches until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels. Lightly salt them while hot and set aside in a warm oven.
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4
Dredge the dried cod loins in the flour, shaking off any excess. The coating should be very thin and even.
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5
Carefully place the cod loins into the hot olive oil, skin-side up first. Fry for about 5-7 minutes per side until a deep golden-brown crust forms and the fish flakes easily. Remove and drain on paper towels.
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6
In a separate wide skillet, take 4 tablespoons of the olive oil used for frying the cod and heat it over medium heat.
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7
Add the sliced onions and bay leaves to the skillet. Sauté slowly for 10-12 minutes until the onions are soft, translucent, and just beginning to turn golden.
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8
Add the sliced garlic and cook for another 2 minutes until fragrant, being careful not to burn it.
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9
Stir in the sweet paprika and black pepper, coating the onions evenly. The oil should turn a vibrant red-orange color.
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10
Pour in the white wine to deglaze the pan. Let it simmer for 3-5 minutes until the liquid has reduced by half and created a silky sauce with the onions.
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11
To assemble, place the fried cod loins in the center of a large serving platter or individual plates.
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12
Surround the cod with the crispy potato rounds, creating a border.
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13
Generously spoon the onion and paprika mixture (the cebolada) over the top of the cod loins, ensuring the flavored oil drizzles down onto the potatoes.
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14
Garnish with the black olives, strips of roasted red pepper, and a heavy sprinkle of fresh parsley. Serve immediately while piping hot.
💡 Chef's Tips
Always use high-quality extra virgin olive oil; since the cod and onions absorb it, the flavor of the oil is central to the dish. Do not over-salt the potatoes or onions, as the cod—even after soaking—will retain a pleasant level of salinity. If the onions are browning too fast, add a tablespoon of water to the pan to help them soften without charring. For the best texture, ensure the oil is at 350°F (175°C) before adding the cod to prevent it from becoming greasy.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde or a crisp Portuguese white wine from the Dão region. Serve with a side of simple steamed turnip greens (grelos) or sautéed kale to cut through the richness. A crusty loaf of Broa (Portuguese corn bread) is essential for mopping up the paprika-infused olive oil. Finish the meal with a light dessert like poached pears or a simple espresso to balance the savory depth of the cod.