Bacalhau à Portuguesa

What is Bacalhau? 

Bacalhau is dried and salted cod and is one of the most important ingredients in Portuguese cooking. Often referred to as Portugal’s national dish, bacalhau has been used for centuries because it stores well and becomes incredibly tender and flavourful once soaked and cooked. 

There is said to be a different Portuguese bacalhau recipe for every day of the year, served in everything from simple dishes to fritters and stews. My version is a simple bake with fresh veggies and boiled eggs. 

However, no matter the version, preparing bacalhau requires soaking cod in water to remove excess salt, then gently cooking it with a combination of olive oil and vegetables. For me, this is always a foolproof dinner I know I can count on for everything from family dinners to special occasions.  

Ingredients and Notes

Scroll down to the recipe card for the complete ingredient list and instructions! 

• Bacalhau - Dried, salted cod is the star of this dish. Once soaked and desalted, it becomes tender, flaky, and full of flavour. Be sure to soak the cod in cold water for 24-48 hours, changing the water several times, to remove excess salt before cooking.
• Veggies - Onions, peppers, tomatoes, and garlic create a sweet, savoury base that becomes tender and slightly caramelized in the oven. As they bake, they release their juices and combine with the olive oil to form a rich, flavourful sauce that the cod and potatoes soak up.
• Olive Oil - High-quality Portuguese olive oil is essential here. It’s used generously to keep the fish moist and to create a signature silky sauce. Don’t be stingy with it. This is the kind of dish where the olive oil really makes a difference in the flavour! 
• Eggs - Sliced boiled eggs are a classic finishing touch in many bacalhau dishes. They’re optional, but my avó always included them. They add a creamy texture and make the dish feel extra traditional and comforting.

How to Make a Traditional Bacalhau Recipe 

1. Prep the potatoes. Boil the potatoes until fork-tender. Then, drain the water, and lightly smash them with a cup or measuring cup. 
2. Combine ingredients. Layer the veggies and bay leaf in a large baking dish. Then, place the bacalhau on top, and sprinkle the potatoes around the fish. 
3. Bake. Drizzle the ingredients with oil, and season with white pepper. Transfer the dish to the oven, and bake until the fish is flaky and opaque. Spoon the olive oil and juices over the fish halfway through baking. 
4. Serve. Add olives to the baking dish, and enjoy warm with eggs.  

Possible Variations

• Top with more eggs. If you love boiled eggs, slice a few extra over the top before baking for an even more traditional finish.
• Add herbs. A sprinkle of fresh parsley or cilantro at the end adds color and a pop of freshness, balancing some of the richness of the oil. 
• Make it more saucy. Add an extra sliced tomato or a splash of white wine to the baking dish for more juices to soak into the potatoes and bread.
• Add extra veggies. Include sliced carrots or zucchini with the vegetables for an even heartier dish. It’s also a great way to use up leftover veggies you may have on hand!
• Make it spicier. Finish with a pinch of piri-piri or crushed red pepper flakes if you like a little kick.

Serving Suggestions 

I always serve my bacalhau à Portuguesa hot with plenty of crusty bread to soak up all the sauce. It’s great on its own, topped with fresh parsley and a few sliced, boiled eggs. However, if you’re serving a large crowd, try adding a simple green salad, steamed or sautéed green beans, or roasted vegetables. 

How to Store

Once cool, transfer leftover bacalhau to an airtight container, and store it in the fridge for 3-4 days or in the freezer for up to 2 months. To serve, warm the dish covered in the oven at 350°F (177°C) for 15-20 minutes or until warmed through. Add more oil as needed if the fish looks dry. 

FAQs

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