📝 About This Recipe
A rustic jewel of Portuguese gastronomy, Punheta de Bacalhau is a refreshing 'raw' salad that celebrates the pure essence of Atlantic salt cod. Traditionally prepared by 'shredding' the fish by hand—a process from which its cheeky name derives—this dish balances the briny depth of the cod with the piquant crunch of raw onions and the liquid gold of premium olive oil. It is a vibrant, no-cook masterpiece that perfectly captures the coastal spirit of Portugal, serving as the ultimate appetizer for warm afternoons.
🥗 Ingredients
The Star Ingredient
- 500 grams Dry Salted Cod (Bacalhau) (high-quality thick loin or 'lombo' preferred)
The Aromatics
- 1 large White Onion (very thinly sliced into half-moons)
- 3 pieces Garlic Cloves (finely minced)
- 1/2 cup Fresh Parsley (finely chopped)
The Dressing & Seasoning
- 3/4 cup Extra Virgin Olive Oil (use the highest quality Portuguese oil available)
- 3 tablespoons White Wine Vinegar (adjust to taste for acidity)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Chili Flakes (optional, for a subtle heat)
Garnish & Service
- 1/2 cup Black Olives (traditionally small Galega olives)
- 1 loaf Rustic Bread (thickly sliced and toasted)
👨🍳 Instructions
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1
Begin by desalinating the cod: Rinse the salt off the fish under cold running water. Place the cod in a large bowl and cover with plenty of cold water.
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2
Refrigerate the soaking cod for 24 to 48 hours, changing the water at least 3-4 times a day. The fish is ready when it is plump and most of the salt is gone, though it should retain a slight briny hint.
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3
Once desalted, drain the cod and pat it thoroughly dry with paper towels. Excess moisture will dilute the dressing.
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4
Using your hands, shred the raw cod into small, bite-sized strips. This 'hand-shredding' is essential for the traditional texture; do not use a knife.
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5
Inspect the shredded pieces carefully for any stray bones or bits of skin, discarding them as you find them.
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6
Place the shredded cod in a clean bowl and cover with cold water once more. Give it a gentle squeeze and drain immediately; this 'washes' the fibers one last time.
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7
Squeeze the cod firmly with your hands or a clean kitchen towel to remove as much water as possible. The fish should be relatively dry to the touch.
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8
In a large mixing bowl, combine the shredded cod with the thinly sliced onions and minced garlic.
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9
Pour in the extra virgin olive oil and white wine vinegar. The oil should generously coat every piece of fish.
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10
Add the freshly cracked black pepper and the pinch of red chili flakes. Note: You likely won't need salt, as the cod retains enough from the curing process.
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11
Add the chopped parsley and toss everything together thoroughly using two spoons or your hands.
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12
Let the salad marinate at room temperature for at least 30 minutes before serving. This allows the onions to soften slightly and the flavors to marry.
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13
Just before serving, give the salad one final toss and transfer to a shallow serving platter.
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14
Garnish generously with the black Galega olives and an extra drizzle of olive oil if desired.
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15
Serve alongside thick slices of toasted rustic bread to soak up the flavorful oil.
💡 Chef's Tips
Always use the best quality olive oil you can find, as it acts as the 'sauce' for the dish. If the raw onion flavor is too sharp for you, soak the sliced onions in ice water for 10 minutes then dry them before adding to the fish. Ensure the cod is completely dry after the final rinse; if it's watery, the olive oil won't cling to the fish. Taste a small piece of the cod after soaking; if it's still too salty, continue soaking for another 12 hours. For a modern twist, you can add finely diced red bell peppers for color and sweetness.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vinho Verde or a dry White Port to cut through the richness of the olive oil. Serve as part of a 'Petiscos' (Portuguese tapas) spread with lupini beans and spicy shrimp. Accompany with boiled small potatoes (batatas a murro) for a more filling lunch. Provide plenty of crusty sourdough or Alentejo bread to mop up the remaining dressing. Enjoy as a light summer appetizer on an outdoor patio.