📝 About This Recipe
A lighter, sophisticated cousin to the traditional meat-heavy feijoada, this white bean stew with salt cod is a coastal Portuguese masterpiece. It marries the buttery texture of Cannellini beans with the savory, oceanic depth of rehydrated salt cod, all simmered in a fragrant base of olive oil, sweet peppers, and white wine. This dish is a celebration of the Atlantic, offering a comforting yet refined meal that perfectly captures the soul of Lusitanian home cooking.
🥗 Ingredients
The Star of the Sea
- 800 grams Salted Cod (Bacalhau) (thick loins, soaked for 48 hours with frequent water changes)
- 2 Bay Leaves (for poaching the fish)
The Bean Base
- 800 grams Cooked White Beans (Cannellini or Butter Beans) (canned or home-cooked, drained)
- 100 ml Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 1 Large Onion (finely diced)
- 4 Garlic Cloves (minced)
- 1/2 Red Bell Pepper (diced into small squares)
- 1 Carrot (peeled and sliced into thin rounds)
Aromatics and Liquids
- 150 ml Dry White Wine (such as Vinho Verde or Pinot Grigio)
- 2 Ripe Tomato (grated or finely chopped, skin removed)
- 1 tablespoon Tomato Paste
- 250 ml Fish Stock or Reserved Cod Water (hot)
- 1 teaspoon Smoked Paprika (sweet pimentón)
- Salt and Black Pepper (to taste (be careful with salt))
Finishing Touches
- 1/2 cup Fresh Cilantro (roughly chopped)
- 50 grams Chouriço (Optional) (sliced thin for a touch of smokiness)
👨🍳 Instructions
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1
Place the pre-soaked and desalinated cod in a large pot. Cover with cold water, add the bay leaves, and bring to a gentle simmer. Poach for 8-10 minutes until the flakes separate easily.
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2
Remove the cod from the water using a slotted spoon. Reserve 250ml of this poaching liquid, filtering it through a fine mesh. Once the cod is cool enough to handle, remove any skin and bones, breaking the fish into large, succulent flakes.
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3
In a wide, heavy-bottomed pot (a clay pot is traditional), heat the olive oil over medium heat. If using chouriço, sauté it now until it releases its red oil.
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4
Add the diced onion and sliced carrots to the pot. Sauté for about 6-8 minutes until the onion is translucent and the carrots begin to soften.
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5
Stir in the minced garlic and red bell pepper. Cook for another 3 minutes until fragrant, being careful not to burn the garlic.
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6
Add the tomato paste and grated tomatoes. Cook for 5 minutes, stirring frequently, until the tomato reduces and darkens slightly in color.
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7
Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer for 2-3 minutes until the alcohol aroma dissipates.
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8
Stir in the smoked paprika and the reserved 250ml of poaching liquid (or fish stock). Bring to a gentle boil.
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9
Add the drained white beans to the pot. Stir gently to combine. Lower the heat, cover, and simmer for 15 minutes to allow the beans to absorb the flavors of the base.
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10
Gently fold the flaked cod into the bean mixture. Be careful not to over-stir; you want to keep those beautiful chunks of fish intact.
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11
Simmer everything together for an additional 5 minutes. Taste the sauce; the cod may have released enough salt, but add more salt or black pepper if needed.
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12
Turn off the heat and stir in half of the fresh cilantro. Let the stew rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always soak your salt cod in the refrigerator, changing the water at least 3-4 times over 48 hours to ensure it isn't overly salty. If the stew looks too thick, add a splash more of the poaching liquid or water to reach your desired consistency. For a creamier texture, take a small ladle of the beans and mash them against the side of the pot before adding the fish. Don't skip the resting period; like all stews, Feijoada de Bacalhau tastes even better after the flavors have had time to meld. Use the best quality olive oil you can find, as it is a primary flavor component of the sauce.
🍽️ Serving Suggestions
Serve in deep bowls with a side of steamed white rice to soak up the savory broth. Pair with a chilled glass of Portuguese Vinho Verde or a crisp, acidic white wine. Offer a crusty loaf of sourdough or 'pão de trigo' for dipping into the sauce. A simple side salad of thinly sliced cabbage or kale sautéed with garlic complements the richness. For an authentic touch, provide a small bottle of piri-piri oil on the table for those who like a bit of heat.