📝 About This Recipe
Hailing from the historic city of Braga, this iconic Portuguese masterpiece features thick loins of salt cod fried to golden perfection and nestled atop a bed of hand-cut, rounds of fried potatoes. The dish is elevated by a luscious 'molho' of caramelized onions, garlic, and high-quality olive oil infused with sweet paprika and bay leaves. It is a rustic yet sophisticated celebration of texture and tradition, offering a crispy exterior with a moist, flaky heart.
🥗 Ingredients
The Star Ingredient
- 4 thick loins Salted Cod (Bacalhau) (well-soaked and desalted)
- 1 cup All-purpose flour (for dredging)
- 2 cups Vegetable oil (for frying the fish and potatoes)
The Potatoes
- 4 large Yukon Gold or Kennebec potatoes (peeled and sliced into 1/2-inch thick rounds)
- 1 teaspoon Sea salt (to taste)
The Narcisa Sauce (Molho)
- 1 cup Extra virgin olive oil (use high quality Portuguese oil if possible)
- 3 large White onions (thinly sliced into half-moons)
- 6 pieces Garlic cloves (thinly sliced)
- 3 pieces Bay leaves (dried or fresh)
- 1 tablespoon Sweet paprika (Colorau) (adds color and smokiness)
- 2 tablespoons White wine vinegar (to cut through the richness)
- 1/2 teaspoon Black pepper (freshly ground)
For Garnish
- 1/2 cup Black olives (traditional Portuguese cured olives)
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Ensure your cod loins have been soaked for at least 24-48 hours, changing the water 3 times a day. Pat the loins extremely dry with paper towels to ensure a crispy crust.
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2
Slice the peeled potatoes into thick rounds (approx. 1/2 inch). Soak them in cold water for 15 minutes to remove excess starch, then dry them thoroughly.
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3
In a large, heavy-bottomed skillet or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the potato rounds in batches until they are golden brown and tender. They should be 'chips' but with a soft, fluffy center.
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4
Remove the potatoes with a slotted spoon and drain on paper towels. Season immediately with sea salt and set aside in a warm oven (200°F) to keep crisp.
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5
Dredge the dried cod loins lightly in the all-purpose flour, shaking off any excess. Using the same oil (or fresh oil if preferred), fry the cod loins skin-side up first for about 5-6 minutes per side until the exterior is deeply golden and crispy.
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6
Remove the cod and set it aside to drain. Discard the frying oil and wipe the skillet clean.
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7
Now, prepare the signature sauce. Add the 1 cup of extra virgin olive oil to the clean skillet over medium-low heat.
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8
Add the sliced onions, garlic, and bay leaves. Sauté slowly for about 12-15 minutes until the onions are soft, translucent, and just beginning to turn golden. Do not brown them too quickly; we want a jammy consistency.
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9
Stir in the sweet paprika and black pepper. Cook for another 1-2 minutes until the oil turns a vibrant red-orange hue.
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10
Carefully stir in the white wine vinegar. It will sizzle slightly. This acidity is crucial for balancing the rich olive oil. Let it simmer for 1 minute.
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11
To assemble, place the fried potato rounds on a large serving platter, creating a bed for the fish.
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12
Place the golden cod loins on top of the potatoes. Pour the entire onion and olive oil mixture (the 'molho') over the fish and potatoes, ensuring the flavored oil seeps into the potato layers.
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13
Garnish generously with black olives and freshly chopped parsley. Serve immediately while piping hot.
💡 Chef's Tips
Always use thick-cut cod loins (lomos) rather than thin tail pieces for the best texture. If the cod is still too salty after soaking, simmer it in milk for 5 minutes before frying to mellow the flavor. Don't skimp on the olive oil; the 'Narcisa' style relies on the flavored oil to 'dress' the potatoes. For the crispest potatoes, double-fry them: once at 320°F to cook through, and again at 375°F to brown. Use a high-quality sweet paprika (Pimentão Doce) to get that authentic deep red color without bitterness.
🍽️ Serving Suggestions
Pair this dish with a crisp, chilled Vinho Verde from the Minho region to cut through the richness. Serve with a simple side of blanched turnip greens (grelos) or sautéed spinach for a touch of bitterness. A crusty loaf of Portuguese bread (pão de milho) is essential for mopping up the flavorful paprika oil. Follow the meal with a light citrus sorbet to cleanse the palate after the savory fried elements. Enjoy as a festive Sunday lunch, as is tradition in Northern Portugal.