📝 About This Recipe
A true delicacy of Portuguese coastal taverns, 'Caras de Bacalhau' celebrates the most succulent, gelatinous, and flavorful part of the salted cod. This traditional preparation honors the 'nose-to-tail' philosophy, poaching the cheeks alongside earthy root vegetables and vibrant greens. Drenched in premium olive oil and garlic, it is a soul-warming dish that captures the authentic essence of Atlantic maritime heritage.
🥗 Ingredients
The Cod
- 4 large pieces Salted Cod Cheeks (Caras de Bacalhau) (well-soaked to remove excess salt)
The Garden (Vegetables)
- 1 large head Portuguese Cabbage (Couve Tronchuda) or Savoy Cabbage (leaves separated and washed)
- 4-6 pieces Medium Potatoes (peeled and halved)
- 2 pieces Large Carrots (peeled and sliced into thick rounds)
- 4 pieces Large Eggs (at room temperature)
- 1 piece Large Onion (peeled but left whole)
Aromatics and Finishing
- 1 cup Extra Virgin Olive Oil (the highest quality available)
- 6-8 pieces Garlic Cloves (sliced into thin laminas)
- 2-3 tablespoons White Wine Vinegar (to taste)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Whole Black Peppercorns
- 1/2 bunch Fresh Parsley (finely chopped)
- to taste Sea Salt (use sparingly as the cod is already salty)
👨🍳 Instructions
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1
Begin by soaking the salted cod cheeks in cold water for 24 to 48 hours before cooking, changing the water at least 3-4 times a day. Keep the container in the refrigerator to maintain freshness.
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2
Fill a very large stockpot with water (about 5-6 liters). Add the whole onion, bay leaves, and black peppercorns. Bring to a rolling boil over high heat.
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3
Once the water is boiling, add the halved potatoes and sliced carrots. Cook for about 10 minutes, as they take longer than the other ingredients.
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4
Gently lower the eggs into the boiling water with the vegetables using a slotted spoon. They will boil alongside the rest of the meal.
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5
Add the cabbage leaves to the pot. Push them down into the water to ensure they are fully submerged.
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6
Wait for the water to return to a simmer, then carefully add the soaked cod cheeks. The gelatinous nature of the 'caras' requires gentle heat; do not let the water boil violently once the fish is in.
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7
Simmer everything together for 12-15 minutes. Check the potatoes with a fork; they should be tender but not falling apart.
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8
While the main pot simmers, prepare the 'Molho de Azeite'. In a small saucepan, heat the olive oil over medium-low heat. Add the sliced garlic and cook until it just begins to turn golden and fragrant. Do not burn the garlic.
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9
Remove the garlic oil from the heat and stir in the white wine vinegar and half of the chopped parsley. Set aside.
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10
Once the cod and vegetables are cooked, turn off the heat. Remove the eggs with a slotted spoon, run them under cold water, peel them, and cut them into halves or quarters.
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11
Drain the vegetables and cod cheeks carefully using a large colander or by lifting them out with a slotted spoon to avoid breaking the delicate fish.
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12
Arrange the cabbage in the center of a large, warm serving platter. Place the cod cheeks on top, and surround them with the potatoes, carrots, and boiled eggs.
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13
Generously drizzle the warm garlic and vinegar-infused olive oil over every component of the dish.
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14
Garnish with the remaining fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
Always taste a small piece of the cod after soaking to ensure it isn't too salty; if it is, soak for another 4 hours. Don't discard the cooking water; it is a flavorful 'caldo' that can be used to make a delicious Portuguese bread soup (Açorda) later. Use the best quality olive oil you can find, as it acts as the primary sauce and flavor carrier for this dish. Be careful not to overcook the cod cheeks; they are done when the flesh flakes easily and the gelatinous parts look translucent. If you prefer a bit of heat, add a few dried piri-piri peppers to the olive oil while sautéing the garlic.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vinho Verde or a dry white Dão wine to cut through the richness of the olive oil. Serve with thick slices of crusty 'Pão de Milho' (Portuguese corn bread) to soak up the garlic oil. Follow the meal with a simple dessert like baked pears in Port wine to balance the savory saltiness of the cod. A side of black olives and a simple tomato salad can provide a fresh contrast to the boiled vegetables. Offer extra vinegar and olive oil at the table so guests can adjust the seasoning to their personal preference.