Bacalhau à Portuguesa
The only bacalhau recipe you need, this classic Portuguese baked salt cod is layered with potatoes, peppers, tomatoes, garlic, and plenty of olive oil, then baked until tender and flavourful. Made with simple ingredients, it’s an easy comfort food best served hot with a drizzle of olive oil and crusty bread to soak up every drop!
Equipment
- 1 Large Pot
- 1 Colander
- 1 Large Baking Dish
- 1 Spoon or Spatula
Ingredients
- 1½-2 pounds baby potatoes
- 1 large onion thinly sliced
- 1 red pepper sliced
- 1 green pepper sliced
- 1 tomato sliced
- 5-6 garlic cloves smashed
- 1 bay leaf optional
- 500 grams bacalhau about 2 pieces, soaked and desalted
- ½-¾ cup olive oil
- White pepper to taste
- Parsley for serving (optional)
- Boiled eggs sliced, for serving (optional)
- Olives for finishing (optional)
Instructions
- Boil the potatoes in a large pot just until just fork-tender. Drain and lightly smash.1½-2 pounds baby potatoes
- In a large baking dish, layer the onion, red and green peppers, tomato, garlic, and bay leaf.1 large onion, 1 red pepper, 1 green pepper, 1 tomato, 5-6 garlic cloves, 1 bay leaf
- Place the bacalhau on top of the vegetables, and scatter the smashed potatoes around the fish.500 grams bacalhau
- Drizzle olive oil generously on top, and season the dish lightly with white pepper.½-¾ cup olive oil, White pepper
- Bake at 400°F (205°C) for 30-35 minutes, spooning the olive oil and juices over the fish halfway through, until the cod is flaky and tender.
- Finish with olives if using. Serve hot with parsley, sliced boiled eggs, and plenty of crusty bread.Parsley, Boiled eggs, Olives
Notes
Storage: Store cooled bacalhau in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. Thaw in the fridge overnight, and reheat covered in the oven at 350°F (177°C) for 15-20 minutes or until warmed through.
