✨🇵🇹 Starting the tinned fish series off strong with a classic: Bacalhau!
We’re making the perfect petisco with a Bacalhau Salad—and trust me, this one’s a nostalgic bite of home.
Growing up, I feel like I lived off canned fish—like any typical Portuguese kid would. It was in the pantry, on the plate, and somehow, always in my lunchbox. That’s exactly why I started this series—to honour the humble tin and all the delicious memories it holds. Let me know if you want to see more recipes like this!
Here’s how to make the ultimate Bacalhau Salad:
Ingredients:
• 1 tin of bacalhau (salt cod in olive oil)
• Roasted red pepper, sliced
• Handful of fresh parsley, chopped
• Black olives, chopped
• 1 small tomato, diced
• 1 clove garlic, finely chopped
• 1/4 red onion, finely chopped
• Juice of half a lemon
• Olive oil from the tin + a drizzle more if needed
• Salt + black pepper to taste
Steps:
1. In a bowl, drain thw oil from the tin and save the bacalhau for later
2. Add roasted red pepper, tomato, parsley, garlic, onion, and olives.
3. Squeeze in the lemon juice, drizzle a little extra olive oil, and season with salt + pepper.
4. Mix it all together and serve with crusty bread, crackers, or just a fork.
It’s salty, bright, and packed with that coastal Portuguese flavour I grew up with.
So easy! ✨
