Bacalhau Portuguese
(Portuguese Salted Cod)

Expert Fish Food Recipe Bacalhau Portuguese Portuguese Salt Cod

Bacalhau (salted codfish) is the most popular base commodity in Portuguese cooking. Traditionally there are more than 365 different dishes, one for each day of the year. Bacalhau is so ingrained in the Portuguese national psyche that the dish is served as the main celebration meal at Christmas. The history of bacalhau can be traced back to the 14th century and the exploration era of the Portuguese. The dried and salted cod could be kept in the ships' holds for literary years, and fresh supplies could be obtained from the oceans during a voyage. Bacalhau salted codfish became a staple part of the Portuguese Navy's diet from 1497 with the discovery of vast reserves of cod off the shores of Newfoundland.

How to Make Bacalhau

The Ingredients

2 lbs (900 g) salt cod, soaked
2 large onions, sliced
6 Tbsp (85 g) butter
1 garlic clove, minced
3 large potatoes
Black pepper to taste
2 Tbsp (20 g) breadcrumbs
10 green olives, pitted
10 black olives, pitted
4 large eggs, hard-cooked
1/2 cup (120 g) fresh parsley leaves, chopped
2–4 Tbsp wine vinegar to taste
2–4 Tbsp olive oil to taste

The Directions

Soak the dried cod in cold water for about 24 hours, or until completely moistened, changing the water several times; drain thoroughly
Put the cod into a saucepan with cold water to cover
Bring to a boil, reduce heat and simmer for 15 minutes or until fish is tender
Drain; skin and bone the fish
Flake with a fork into large pieces
Sauté the onions in half the butter until they are tender and golden, then add the garlic
Boil the unpeeled potatoes in salted water
Once tender, remove from the heat and refresh in cold running water
Remove potato skins and slice into 1/4-inch (6-mm) pieces
Preheat oven to 350°F (175°C)
Grease a 1 1/2-qt (1 1/2-L) casserole dish with the remaining butter
Arrange a layer of half the potatoes, then half the cod, then half the onions
Sprinkle with a little pepper and repeat layering
Sprinkle breadcrumbs over the top layer
Bake for 15 minutes, or until heated through and lightly browned
Before serving, garnish with olives and eggs, and sprinkle with parsley

“One of Portugal’s favorite national dishes is bacalhau. Versions of this dish are enjoyed everywhere from Italy and Africa to Scandinavia, where it is known as lutefisk. Bacalhau is a must-taste for any visitor to Portugal.”
–Gerard Van Helvoort, Culinary Director, Uniworld River Cruises