So you’ve heard about bacalhau, Portugal’s beloved salted cod, but maybe you’re wondering how to bring its incredible flavor into your own kitchen. Well, you’re in luck! We’ve gathered 19 delicious Portuguese recipes that turn this versatile fish into everything from quick weeknight dinners to impressive comfort food feasts. Get ready to explore a world of taste—your next favorite dish is waiting just ahead!
Bacalhau à Brás
Even on the quietest of afternoons, when the kitchen light casts soft shadows across the counter, I find myself drawn to dishes that carry stories across oceans. This Portuguese classic, with its humble ingredients, feels like a handwritten letter from another time—simple, comforting, and deeply satisfying.
Ingredients
- Salt cod – 1 lb
- Potatoes – 2 large
- Onion – 1 medium
- Garlic – 3 cloves
- Olive oil – ¼ cup
- Eggs – 4
- Black olives – ½ cup
- Parsley – 2 tbsp
Instructions
- Soak the salt cod in cold water for 24 hours, changing the water three times to remove excess salt.
- Peel the potatoes and julienne them into matchstick-sized strips using a mandoline for even cooking.
- Pat the soaked cod completely dry with paper towels to prevent splattering during cooking.
- Heat the olive oil in a large skillet over medium heat until it shimmers, about 350°F.
- Fry the potato strips in batches for 4-5 minutes until golden and crispy, then transfer to a paper towel-lined plate.
- Dice the onion and mince the garlic, then sauté in the same skillet for 6-7 minutes until translucent and fragrant.
- Flake the cod into the skillet, stirring gently to combine with the onion mixture for 2 minutes.
- Beat the eggs lightly with a fork until just blended—overbeating can make the final dish rubbery.
- Fold the crispy potatoes and beaten eggs into the skillet, stirring constantly for 1-2 minutes until the eggs form creamy curds.
- Remove from heat immediately when eggs are softly set to avoid overcooking.
- Garnish with black olives and chopped parsley before serving.
How the crisp potatoes nestle against the silken eggs creates a texture that feels both delicate and substantial. The salt cod lends a gentle briny depth that pairs beautifully with the bright olives, making this perfect served in warm bowls with a simple green salad alongside.
Bacalhau com Natas
Holding this warm baking dish, I’m reminded how some dishes feel like quiet conversations with the past, each layer of bacalhau com natas whispering stories of Portuguese kitchens adapted for American pantries. Here, salt cod transforms through soaking and simmering into tender flakes, while potatoes and a simple cream sauce create something deeply comforting yet elegantly simple.
Ingredients
Salt cod – 1 lb
Potatoes – 2 large
Onion – 1 medium
Heavy cream – 1 cup
Milk – ½ cup
Flour – 2 tbsp
Butter – 3 tbsp
Olive oil – 2 tbsp
Nutmeg – ¼ tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Soak the salt cod in cold water for 24 hours, changing the water 3 times to remove excess salt.
2. Place the soaked cod in a pot and cover with fresh water.
3. Bring to a boil over medium-high heat, then reduce to a simmer for 15 minutes until fish flakes easily.
4. Drain the cod and let it cool enough to handle.
5. Remove any skin and bones from the cod, then flake the fish into large pieces.
6. Peel the potatoes and cut into ½-inch cubes.
7. Heat olive oil in a large skillet over medium heat until shimmering.
8. Add potato cubes and cook for 12-15 minutes, stirring occasionally, until golden brown and tender.
9. Transfer potatoes to a plate and set aside.
10. In the same skillet, melt butter over medium heat until foaming subsides.
11. Add diced onion and cook for 6-8 minutes until translucent and fragrant.
12. Sprinkle flour over the onions and cook for 1 minute while stirring constantly.
13. Gradually whisk in milk until smooth, then add heavy cream.
14. Cook the sauce for 3-4 minutes until thickened enough to coat the back of a spoon.
15. Stir in nutmeg, salt, and black pepper.
16. Gently fold in the flaked cod and cooked potatoes.
17. Transfer the mixture to a greased 9×13 inch baking dish.
18. Bake at 375°F for 25-30 minutes until bubbly and lightly golden on top.
Diving into this dish reveals creamy potatoes that melt against the firm, savory cod, each bite balanced by the subtle warmth of nutmeg. The golden crust gives way to a comforting interior that pairs beautifully with a simple green salad or crusty bread for soaking up every last bit of sauce.
Bacalhau à Gomes de Sá
Floating through old recipe cards this rainy afternoon, I found myself drawn to the gentle rhythm of Portuguese kitchens, where salt cod transforms into something profoundly comforting. Sometimes the most nourishing meals emerge from humble ingredients and patient hands, like this layered casserole that feels like a warm embrace on a quiet evening.
Ingredients
Salt cod – 1 lb
Potatoes – 2 lbs
Yellow onions – 2 large
Garlic – 4 cloves
Olive oil – ¼ cup
Black olives – ½ cup
Parsley – ¼ cup
Eggs – 4
Instructions
1. Place salt cod in a large bowl and cover with cold water.
2. Soak salt cod for 24 hours, changing water every 8 hours to remove excess salt.
3. Peel potatoes and cut into ¼-inch thick slices.
4. Boil potato slices in salted water for 8 minutes until just tender but not falling apart.
5. Drain potatoes and let cool completely to prevent mushiness.
6. Drain soaked cod and pat completely dry with paper towels.
7. Remove any bones and skin from the cod.
8. Flake cod into large chunks using your fingers.
9. Thinly slice onions into half-moons.
10. Mince garlic cloves finely.
11. Heat olive oil in a large skillet over medium heat.
12. Sauté onions for 15 minutes until translucent and sweet.
13. Add garlic and cook for 1 more minute until fragrant.
14. Preheat oven to 375°F.
15. Layer half the potatoes in a 9×13 inch baking dish.
16. Spread all the flaked cod evenly over potatoes.
17. Scatter half the onion-garlic mixture over the cod.
18. Arrange remaining potatoes in an even layer.
19. Top with remaining onion-garlic mixture.
20. Bake uncovered for 30 minutes until golden and bubbly.
21. While baking, hard boil eggs for 12 minutes in simmering water.
22. Immediately transfer eggs to ice water to stop cooking for perfect yolks.
23. Peel eggs and slice into quarters.
24. Remove casserole from oven and let rest for 10 minutes.
25. Garnish with black olives, parsley, and egg quarters.
Resting allows the layers to settle into each other, creating a texture that’s both substantial and delicate. The salt cod maintains its distinct character while melding with the sweet onions and creamy potatoes, making this equally satisfying served warm from the oven or at room temperature the next day with a simple green salad.
Bolinhos de Bacalhau (Codfish Fritters)
Even now, as the afternoon light slants across my kitchen counter, I find myself reaching for the familiar comfort of these little fritters—their golden crust giving way to the soft, salty heart within, a quiet reminder of how simple ingredients can hold such profound warmth.
Ingredients
– Potatoes – 1 lb
– Salt cod – 8 oz, soaked
– Parsley – ¼ cup, chopped
– Eggs – 2
– All-purpose flour – ½ cup
– Vegetable oil – 2 cups
– Black pepper – ½ tsp
Instructions
1. Place the soaked salt cod in a medium saucepan and cover with cold water.
2. Bring the water to a gentle simmer over medium heat and cook the cod for 15 minutes until it flakes easily with a fork.
3. Drain the cod and let it cool to room temperature, about 10 minutes.
4. While the cod cools, peel the potatoes and cut them into 1-inch cubes.
5. Place the potatoes in a separate saucepan, cover with cold water, and add 1 teaspoon of salt.
6. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until tender when pierced with a fork.
7. Drain the potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.
8. Mash the potatoes until completely smooth and free of lumps.
9. Flake the cooled cod with your fingers, removing any bones and skin.
10. Combine the mashed potatoes, flaked cod, chopped parsley, eggs, flour, and black pepper in a large bowl.
11. Mix gently with a wooden spoon until just combined—overmixing will make the fritters dense.
12. Heat the vegetable oil in a deep skillet to 350°F, using a candy thermometer for accuracy.
13. Using two tablespoons, scoop and shape the mixture into oval fritters about 2 inches long.
14. Carefully lower 4-5 fritters into the hot oil without crowding the pan.
15. Fry for 3-4 minutes until deep golden brown, turning once with a slotted spoon for even coloring.
16. Remove the fritters with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crisp.
17. Repeat with remaining mixture, allowing the oil to return to 350°F between batches.
But what stays with me most is the contrast—the crisp shell giving way to that impossibly light interior, the saltiness of the cod softened by the gentle potato. I love serving them still warm with nothing but a squeeze of lemon, though sometimes I’ll tuck them into soft rolls with a swipe of garlic aioli for a different kind of comfort.
Bacalhau Espiritual
Folding this creamy cod casserole into my kitchen routine feels like uncovering a quiet secret, one that transforms humble ingredients into something deeply comforting and surprisingly elegant. It’s a dish that asks for patience and rewards it with layers of delicate flavor and texture, perfect for a slow, thoughtful evening.
Ingredients
Salt Cod – 1 lb
Potatoes – 2 large
Heavy Cream – 1 cup
Parmesan Cheese – ½ cup, grated
Breadcrumbs – ¼ cup
Butter – 2 tbsp
Salt – ½ tsp
Black Pepper – ¼ tsp
Nutmeg – ¼ tsp
Instructions
1. Place 1 lb of salt cod in a large bowl and cover with cold water, then refrigerate for 24 hours, changing the water 3 times to remove excess salt.
2. Peel and chop 2 large potatoes into 1-inch cubes.
3. Place the potatoes in a pot, cover with cold water, and bring to a boil over high heat.
4. Reduce heat to medium and simmer potatoes for 15 minutes, or until easily pierced with a fork.
5. Drain the potatoes and return them to the warm pot to evaporate excess moisture for 2 minutes.
6. Mash the potatoes until smooth and set aside.
7. Drain the soaked cod and place it in a saucepan, covering with fresh cold water.
8. Bring the cod to a gentle simmer over medium heat and cook for 10 minutes, until it flakes easily.
9. Drain the cod, let it cool for 5 minutes, then flake it finely, removing any bones and skin.
10. Preheat your oven to 375°F.
11. In a mixing bowl, combine the flaked cod, mashed potatoes, 1 cup heavy cream, ½ cup grated Parmesan cheese, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp nutmeg.
12. Gently fold the mixture until just combined to keep the texture light.
13. Transfer the mixture to a greased 9×9-inch baking dish and spread evenly.
14. Sprinkle ¼ cup breadcrumbs evenly over the top.
15. Dot the surface with 2 tbsp of butter cut into small pieces.
16. Bake at 375°F for 30 minutes, or until the top is golden brown and the edges are bubbly.
17. Let the casserole rest for 10 minutes before serving to allow the flavors to meld. Only now does the true character of this dish emerge, with its creamy interior giving way to a crisp, golden crust that crackles softly with each spoonful. The subtle saltiness of the cod, woven through the velvety potatoes, invites quiet contemplation, perhaps paired with a simple green salad or enjoyed alone by candlelight.
Bacalhau com Broa
Gently, as autumn leaves begin their slow descent outside my window, I find myself drawn to the quiet comfort of this Portuguese classic, its humble ingredients whispering stories of coastal villages and family kitchens. There’s something deeply soothing about the way salt cod and cornbread crumbs come together, creating a dish that feels like a warm embrace on crisp October afternoons.
Ingredients
Salt cod – 1 lb
Cornbread crumbs – 2 cups
Olive oil – ¼ cup
Garlic – 3 cloves
Onion – 1 medium
Potatoes – 2 large
Milk – 1 cup
Instructions
1. Soak the salt cod in cold water for 24 hours, changing the water every 8 hours to remove excess salt.
2. Preheat your oven to 375°F while the cod finishes soaking.
3. Peel and thinly slice the potatoes into ¼-inch rounds.
4. Arrange the potato slices in a single layer in a greased 9×13 inch baking dish.
5. Drain the soaked cod and flake it into large pieces, removing any bones and skin.
6. Finely chop the onion and garlic cloves.
7. Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering.
8. Sauté the onion and garlic for 5-7 minutes until translucent and fragrant.
9. Layer the flaked cod evenly over the potatoes in the baking dish.
10. Spread the sautéed onion and garlic mixture over the cod layer.
11. Pour the milk evenly over the entire dish.
12. Sprinkle the cornbread crumbs uniformly across the top surface.
13. Drizzle the remaining 2 tablespoons of olive oil over the breadcrumbs.
14. Bake uncovered for 45 minutes until the top is golden brown and the edges are bubbling.
15. Let rest for 10 minutes before serving to allow the layers to set properly.
A golden crust gives way to tender flakes of fish that melt against the creamy potatoes beneath, each bite carrying the gentle saltiness of the Atlantic. The cornbread topping adds a subtle sweetness that balances the dish beautifully, making it perfect served alongside a simple green salad or with roasted autumn vegetables for a complete meal that feels both rustic and refined.
Bacalhau ao Forno
There’s something quietly comforting about preparing a dish that feels like a slow, deliberate embrace—a recipe that asks for patience and rewards it with layers of flavor. Today, I’m thinking of Bacalhau ao Forno, a Portuguese baked cod that feels both rustic and elegant, like a story told in whispers. It’s the kind of meal that fills the kitchen with warmth and the heart with calm.
Ingredients
– Salt cod – 1 lb
– Potatoes – 2 large
– Onion – 1 medium
– Garlic – 3 cloves
– Olive oil – ¼ cup
– Black olives – ½ cup
– White wine – ½ cup
– Bay leaves – 2
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Soak the salt cod in cold water for 24 hours, changing the water 3 times to remove excess salt.
2. Preheat the oven to 375°F.
3. Peel the potatoes and slice them into ¼-inch rounds.
4. Thinly slice the onion and mince the garlic.
5. Drain the cod and pat it dry with paper towels.
6. Layer the potato slices in a single layer in a greased baking dish.
7. Scatter half of the onion and garlic over the potatoes.
8. Place the cod fillets evenly over the onion and garlic layer.
9. Top with the remaining onion, garlic, and black olives.
10. Drizzle the olive oil and white wine evenly over the dish.
11. Tuck the bay leaves between the cod and potatoes.
12. Sprinkle with salt and black pepper.
13. Cover the dish with foil and bake for 30 minutes.
14. Remove the foil and bake for another 15 minutes until the potatoes are tender and the top is lightly golden.
15. Let the dish rest for 10 minutes before serving to allow the flavors to meld. Just imagine the flaky cod, tender potatoes, and briny olives coming together in each bite—a harmony of textures that’s both hearty and delicate. Serve it with a simple green salad or crusty bread to soak up the savory juices, and you’ll understand why this dish feels like a quiet celebration.
Sopa de Bacalhau
A quiet afternoon like this makes me crave something that simmers slowly, something that fills the kitchen with the kind of warmth that seeps into your bones. Sopa de Bacalhau is exactly that—a humble, brothy Portuguese soup built around salted cod, a dish that asks for patience and rewards it with profound comfort.
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, chopped
– Potatoes – 2, peeled and cubed
– Salted cod – 8 oz, soaked and flaked
– Water – 4 cups
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Place the salted cod in a large bowl, cover it completely with cold water, and refrigerate for 24 hours, changing the water 3 times to remove excess salt.
2. Heat the olive oil in a large pot over medium heat until it shimmers.
3. Add the chopped onion and cook for 8 minutes, stirring occasionally, until it turns translucent and soft.
4. Add the cubed potatoes to the pot and stir to coat them in the oil.
5. Pour in the water and bring the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the potatoes are tender when pierced with a fork.
7. While the soup simmers, drain the soaked cod, remove any skin and bones, and flake the fish into small pieces.
8. Gently stir the flaked cod into the soup.
9. Add the salt and black pepper, then simmer uncovered for 10 more minutes to let the flavors meld. Now the soup is ready to serve. Nothing compares to the tender flakiness of the cod against the soft, yielding potatoes in this clear, savory broth. I love ladling it into deep bowls and enjoying it with a piece of crusty bread for dipping, letting the simple, honest flavors wash over me.
Bacalhau à Lagareiro
Cradling a warm bowl of bacalhau à lagareiro feels like holding a piece of Portuguese soul, where humble salt cod transforms through olive oil’s golden embrace into something profoundly comforting. This dish whispers of coastal kitchens and patient hands, each flaky bite carrying the memory of generations who found elegance in simplicity. There’s a quiet magic in how its crisp skin yields to tender flesh, a testament to the beauty of slow, intentional cooking.
Ingredients
Salt cod – 1 lb
Potatoes – 1 lb
Olive oil – ¾ cup
Garlic – 6 cloves
Parsley – ¼ cup chopped
Instructions
1. Soak the salt cod in cold water for 24 hours, changing the water every 8 hours to remove excess salt.
2. Preheat your oven to 400°F while the cod soaks for even cooking later.
3. Peel the potatoes and boil them in salted water for 15 minutes until fork-tender but not falling apart.
4. Drain the soaked cod and pat it completely dry with paper towels to ensure crisp skin.
5. Place the cod and potatoes in a single layer in a baking dish.
6. Drizzle ½ cup of olive oil evenly over the cod and potatoes.
7. Thinly slice the garlic and scatter it throughout the dish for infused flavor.
8. Bake at 400°F for 25 minutes until the cod skin is golden and crispy.
9. Baste the cod with the remaining ¼ cup of olive oil halfway through baking to keep it moist.
10. Remove from oven when the cod flakes easily with a fork and the potatoes have golden edges.
11. Sprinkle the chopped parsley over the dish immediately after baking for fresh aroma.
Marbled with crisp skin and silky flesh, the cod breaks into pearlescent flakes that soak up the garlic-infused oil, while the potatoes develop a rustic, blistered exterior. Serve it family-style straight from the baking dish, letting everyone drag bread through the fragrant oil pooling at the bottom—a humble feast that tastes like sunlight on terracotta tiles.
Bacalhau com Grão
Now and then, a dish arrives that feels like a quiet conversation with history, something that slows the world down just enough to notice the simple things. Bacalhau com Grão is one of those meals—a Portuguese classic built from humble, sturdy ingredients, where salted cod and chickpeas come together in a way that’s both nourishing and deeply comforting. It’s the kind of food that asks for a quiet table and a bit of reflection.
Ingredients
Salted cod – 1 lb
Chickpeas – 2 cups, cooked
Olive oil – ¼ cup
Garlic – 3 cloves
Onion – 1 medium
Bay leaves – 2
Potatoes – 2 medium
Instructions
1. Place the salted cod in a large bowl and cover it with cold water.
2. Soak the cod for 24 hours, changing the water every 8 hours to remove excess salt.
3. Drain the cod and place it in a pot with fresh cold water.
4. Bring the water to a boil over medium-high heat.
5. Reduce the heat to low and simmer the cod for 15 minutes.
6. Remove the cod from the pot and let it cool until safe to handle.
7. Flake the cod into large pieces, discarding any skin and bones.
8. Peel and dice the onion into ½-inch pieces.
9. Mince the garlic cloves.
10. Heat the olive oil in a large skillet over medium heat.
11. Sauté the onion and garlic for 5 minutes, until translucent and fragrant.
12. Add the flaked cod and bay leaves to the skillet.
13. Cook for 5 minutes, stirring gently to combine.
14. Stir in the cooked chickpeas.
15. Peel the potatoes and cut them into 1-inch cubes.
16. Add the potato cubes to the skillet.
17. Pour in enough water to just cover the ingredients.
18. Bring the mixture to a simmer over medium heat.
19. Reduce the heat to low, cover the skillet, and cook for 25 minutes, until the potatoes are tender when pierced with a fork.
20. Remove the bay leaves before serving.
Very gently, the potatoes soften into the broth, while the chickpeas hold their shape, giving each bite a subtle contrast. The salted cod lends a deep, savory note that mingles with the olive oil and garlic, creating a broth that’s light yet deeply flavorful. Serve it in shallow bowls with a drizzle of extra olive oil and crusty bread for soaking up every last bit.
Bacalhau à Minhota
Dipping my wooden spoon into the memories of Portuguese kitchens, I recall how this humble fisherman’s stew transforms simple ingredients into something quietly profound. There’s a gentle rhythm to its preparation that feels like meditation, each step unfolding slowly like morning fog over the coast.
Ingredients
Salt cod – 1 lb
Potatoes – 2 large
Onion – 1 medium
Garlic – 3 cloves
Olive oil – ¼ cup
Paprika – 1 tbsp
Bay leaves – 2
Water – 4 cups
Instructions
1. Soak the salt cod in cold water for 24 hours, changing the water three times to remove excess salt.
2. Peel the potatoes and cut them into ½-inch thick slices.
3. Thinly slice the onion into half-moons.
4. Mince the garlic cloves finely.
5. Heat the olive oil in a large pot over medium heat until it shimmers.
6. Add the sliced onions and cook for 8 minutes until translucent but not browned.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the paprika and stir constantly for 30 seconds to toast the spices.
9. Place the soaked salt cod in the pot skin-side down.
10. Arrange the potato slices around the fish in a single layer.
11. Tuck the bay leaves between the potato slices.
12. Pour in 4 cups of water until the ingredients are just covered.
13. Bring to a gentle simmer, then reduce heat to low and cover the pot.
14. Cook for 25 minutes until potatoes are tender when pierced with a fork.
15. Carefully remove the bay leaves before serving.
But what stays with you longest is the way the firm cod flakes apart at the slightest pressure, its savory depth balanced by the potatoes’ earthy sweetness. Serve it in shallow bowls with the cooking broth poured over, and perhaps some crusty bread for dipping into those golden, paprika-kissed juices.
Bacalhau Recheado
There’s something quietly profound about transforming humble ingredients into something that feels like a warm embrace. Today, I find myself drawn to the patient art of Bacalhau Recheado, a dish that asks for little more than time and attention to reveal its soulful character. It’s a gentle reminder that the simplest preparations often hold the deepest comfort.
Ingredients
Salt cod – 1 lb
Onion – 1 medium
Garlic – 3 cloves
Olive oil – ¼ cup
Potatoes – 2 large
Eggs – 2
Black olives – ¼ cup
Parsley – 2 tbsp
Instructions
1. Place 1 lb of salt cod in a large bowl and cover completely with cold water.
2. Soak the salt cod for 24 hours, changing the water every 8 hours to properly desalinate the fish.
3. Drain the soaked cod and pat it completely dry with paper towels.
4. Preheat your oven to 375°F.
5. Peel and thinly slice 1 medium onion and 3 cloves of garlic.
6. Heat ¼ cup of olive oil in a skillet over medium heat until it shimmers.
7. Sauté the onion and garlic in the hot oil for 6-8 minutes until translucent and fragrant.
8. Flake the prepared salt cod into the skillet, removing any bones you find with your fingers.
9. Cook the cod mixture for 5 minutes, stirring gently to combine all ingredients evenly.
10. Peel and boil 2 large potatoes in salted water for 15-20 minutes until fork-tender.
11. Hard boil 2 eggs for 12 minutes, then immediately transfer them to an ice bath to stop the cooking process.
12. Mash the boiled potatoes with a fork until smooth but still slightly textured.
13. Peel and chop the hard-boiled eggs into small pieces.
14. Combine the mashed potatoes, chopped eggs, ¼ cup of black olives, and 2 tbsp of parsley with the cod mixture.
15. Stuff this filling into a baking dish, pressing it down gently to form an even layer.
16. Bake at 375°F for 25-30 minutes until the top develops a light golden crust.
17. Remove from the oven and let it rest for 10 minutes before serving to allow the flavors to settle.
A flaky, savory filling gives way to the subtle brininess of olives and the fresh brightness of parsley. The texture contrasts beautifully between the tender fish and the creamy potatoes, making each bite a quiet celebration. For a different experience, try serving it at room temperature the next day, when the flavors have deepened and melded together even more beautifully.
Bacalhau Assado com Batatas
There’s something quietly profound about how salt cod transforms in the oven, its briny history softening into tender flakes while potatoes soak up all that oceanic wisdom around it. This Portuguese classic feels like a whispered secret between generations, each bite carrying stories across oceans to our humble American kitchens.
Ingredients
Salt cod – 1 lb
Potatoes – 2 lbs
Olive oil – ¼ cup
Garlic – 4 cloves
Black pepper – 1 tsp
Instructions
1. Soak the salt cod in cold water for 24 hours, changing the water three times to remove excess salt.
2. Preheat your oven to 375°F while the cod finishes soaking.
3. Peel the potatoes and slice them into ¼-inch thick rounds.
4. Mince the garlic cloves finely.
5. Pat the soaked cod completely dry with paper towels.
6. Arrange the potato slices in a single layer in a 9×13 inch baking dish.
7. Drizzle 2 tablespoons of olive oil evenly over the potatoes.
8. Place the dried cod pieces on top of the potato layer.
9. Sprinkle the minced garlic over the cod and potatoes.
10. Season everything with the black pepper.
11. Drizzle the remaining 2 tablespoons of olive oil over the entire dish.
12. Cover the baking dish tightly with aluminum foil.
13. Bake at 375°F for 45 minutes until potatoes are tender when pierced with a fork.
14. Remove the foil and bake for another 15 minutes until the top is lightly golden.
Unbelievably tender flakes of cod melt against the sturdy comfort of potatoes that have absorbed every bit of garlicky olive oil. The beauty of this dish lies in its humble contrasts—serve it straight from the baking dish with a simple green salad to cut through the richness, or flake it over crusty bread for a completely different texture experience.
Conclusion
You’ve just discovered 19 incredible ways to enjoy Portugal’s beloved bacalhau! From traditional stews to modern twists, these recipes bring authentic Portuguese flavors right to your kitchen. We’d love to hear which dishes become your favorites—leave a comment below and share this delicious roundup with fellow food lovers on Pinterest. Happy cooking!
