📝 About This Recipe
Transport your senses to the sun-drenched tavernas of Lisbon with this Arroz de Bacalhau, a quintessential Portuguese comfort dish that celebrates the 'faithful friend'—salted cod. This 'arroz malandrinho' (naughty rice) is intentionally saucy, featuring tender flakes of cod swimming in a rich, aromatic tomato and bell pepper broth infused with high-quality olive oil. It is a soulful, one-pot masterpiece that perfectly balances the brininess of the sea with the sweetness of garden vegetables and fresh cilantro.
🥗 Ingredients
The Star Ingredient
- 600 grams Salted Cod (Bacalhau) (previously soaked for 24-48 hours, skin and bones removed)
The Aromatics & Base
- 100 ml Extra Virgin Olive Oil (use a high-quality Portuguese oil if possible)
- 2 medium Yellow Onion (finely diced)
- 4 large Garlic Cloves (minced)
- 2 pieces Bay Leaves (dried)
- 1 medium Red Bell Pepper (cut into small strips or dice)
- 3 large Ripe Tomatoes (peeled and chopped, or 1 cup of crushed canned tomatoes)
- 1 tablespoon Tomato Paste
- 150 ml Dry White Wine (such as Vinho Verde or a crisp Sauvignon Blanc)
Rice & Liquid
- 1.5 cups Arroz Carolino (Portuguese short-grain rice; substitute with Arborio if unavailable)
- 4.5 cups Cod Poaching Liquid/Stock (hot)
- 1 teaspoon Sweet Smoked Paprika
- 1 teaspoon Piri-Piri Sauce (or red chili flakes to taste)
Finishing Touches
- 1 bunch Fresh Cilantro (Coentros) (roughly chopped)
- 1/2 cup Black Olives (traditional Portuguese Galega olives are best)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Place the soaked cod in a large pot and cover with water. Bring to a gentle simmer for 8-10 minutes. Do not boil vigorously.
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2
Remove the cod with a slotted spoon. Reserve the poaching liquid, straining it through a fine mesh sieve to use as your stock. Once the cod is cool enough to handle, flake it into large, chunky pieces, ensuring all bones and skin are discarded.
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3
In a wide, heavy-bottomed pot (or a traditional clay pot), heat the olive oil over medium heat. Add the onions and bay leaves, sautéing until the onions are translucent and golden, about 6-8 minutes.
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4
Stir in the minced garlic and red bell pepper. Cook for another 3-4 minutes until the peppers soften and the garlic is fragrant.
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5
Add the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy sauce.
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6
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to allow the alcohol to evaporate.
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7
Add the rice to the pot. Stir well for 1-2 minutes to toast the grains slightly and ensure they are thoroughly coated in the tomato-onion base.
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8
Stir in the smoked paprika and piri-piri sauce. Pour in 4 cups of the reserved hot cod stock. Season with a pinch of salt (be careful, as the cod is naturally salty) and black pepper.
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9
Bring to a boil, then reduce the heat to low-medium. Cover and simmer for about 12 minutes. The rice should be nearly cooked but still have a firm bite.
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10
Gently fold in the flaked cod and the remaining 1/2 cup of stock. Arroz de Bacalhau should be 'malandrinho'—soupy and loose, not dry like paella.
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11
Cook for a final 3-5 minutes uncovered. Taste and adjust seasoning. If the rice has absorbed too much liquid, add a splash more hot stock.
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12
Turn off the heat. Stir in half of the chopped cilantro. Cover the pot and let it rest for 2 minutes to allow the flavors to marry.
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13
Remove the bay leaves. Serve immediately in deep bowls, garnished with the remaining fresh cilantro and a handful of black olives.
💡 Chef's Tips
Always use Carolino rice if you can find it; its ability to absorb flavor while remaining creamy is what gives this dish its authentic texture. Don't over-salt the dish early on; even soaked cod retains some salinity that will release into the rice as it simmers. If you prefer a more herbaceous flavor, you can substitute cilantro with fresh parsley, though cilantro is the traditional choice in Southern Portugal. Ensure your stock is hot when adding it to the rice to maintain a consistent cooking temperature and prevent the grains from becoming mushy. Never overcook the rice; it should be served immediately as it will continue to absorb liquid even after it is taken off the heat.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde or a crisp Portuguese white wine from the Alentejo region. Serve with a side of crusty sourdough or 'Pão de Mafra' to soak up the delicious tomato broth. A simple green salad with a sharp lemon vinaigrette provides a refreshing contrast to the rich rice. For an extra touch of indulgence, drizzle a tiny bit of raw, cold-pressed olive oil over each bowl just before eating. Follow the meal with a traditional Pastel de Nata and an espresso for the full Portuguese experience.