📝 About This Recipe
Hailing from the rugged, mountainous region of northeastern Portugal, this dish is a masterclass in rustic comfort, combining the ocean’s bounty with the earthy treasures of the land. Thick flakes of salt-cured cod are nestled between layers of golden-fried potatoes and savory Presunto (cured ham), all bathed in a rich, onion-infused olive oil. It is a hearty, soul-warming celebration of Portuguese heritage that perfectly balances salty, savory, and silky textures.
🥗 Ingredients
The Cod and Potatoes
- 800 grams Salted Cod (Bacalhau) (thick loins, soaked for 36-48 hours with frequent water changes)
- 1 kg Potatoes (peeled and cut into 1/2 inch thick rounds)
- 2 cups Vegetable Oil (for frying the potatoes)
The Aromatics and Ham
- 1 cup Extra Virgin Olive Oil (high quality Portuguese oil is preferred)
- 3 large Onions (thinly sliced into half-moons)
- 6 pieces Garlic Cloves (thinly sliced)
- 150 grams Presunto (Portuguese Cured Ham) (cut into thin strips or small cubes; Prosciutto is a good substitute)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Sweet Paprika (Colorau)
- 1/2 cup Dry White Wine (Vinhoverde or similar crisp white)
Finishing and Garnish
- 1/2 cup Fresh Parsley (finely chopped)
- 1/2 cup Black Olives (traditionally small Portuguese olives with pits)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Sea Salt (be cautious as the cod and ham are already salty)
👨🍳 Instructions
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1
After soaking the cod to remove excess salt, rinse the loins under cold water. Place them in a large pot of simmering water and poach for about 8-10 minutes until the flakes begin to separate easily.
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2
Remove the cod from the water and let it cool slightly. Remove the skin and bones, and break the fish into large, generous flakes. Set aside.
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3
While the cod is poaching, heat the vegetable oil in a deep skillet. Fry the potato rounds in batches until they are golden brown on the outside but still slightly soft in the middle. Drain on paper towels and season lightly with salt.
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4
Preheat your oven to 190°C (375°F).
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5
In a large, heavy-bottomed skillet, heat the extra virgin olive oil over medium heat. Add the sliced onions and bay leaves, cooking slowly until the onions are translucent and sweet (about 10 minutes).
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6
Add the sliced garlic and the strips of Presunto to the skillet. Sauté for another 3-5 minutes until the ham fat begins to render and the garlic is fragrant.
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7
Stir in the sweet paprika and pour in the white wine. Let it simmer for 2 minutes to cook off the alcohol and create a rich, emulsified sauce.
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8
Take a large earthenware or glass baking dish. Create a base layer using half of the fried potatoes.
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9
Spread the flaked cod evenly over the potato layer. Top with the remaining fried potatoes.
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10
Pour the entire onion, ham, and olive oil mixture over the dish, ensuring the oil seeps down through the layers of potatoes and fish.
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11
Bake in the preheated oven for 15-20 minutes. This allows the flavors to meld and the top layer of potatoes to become slightly crisp.
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12
Remove from the oven and garnish generously with chopped parsley and black olives. Serve immediately while piping hot.
💡 Chef's Tips
Always use high-quality Portuguese olive oil; it is the 'secret' ingredient that binds the dish together. When soaking the cod, keep it in the refrigerator and change the water at least 3-4 times to ensure the salt level is perfect. Do not over-fry the potatoes; they should be 'half-fried' so they can absorb the flavorful juices in the oven without becoming mushy. If you can't find Portuguese Presunto, use a thick-cut Serrano ham or Prosciutto di Parma for a similar salty depth. Be very conservative with added salt, as the cod, ham, and olives all contribute significant sodium to the final dish.
🍽️ Serving Suggestions
Pair this dish with a chilled glass of Vinho Verde or a light-bodied red wine from the Douro region. Serve with a side of simple blanched greens, like kale or rapini, to cut through the richness of the olive oil. A crusty loaf of rustic sourdough bread is essential for mopping up the flavorful oil at the bottom of the plate. Follow the meal with a light dessert like baked pears with cinnamon to balance the savory intensity of the cod.