Bacalhau á Narcisa: Portuguese Cod with Onions Recipe
You will love this Bacalhau á Narcisa: Portuguese Cod with Onions Recipe
I am absolutely blown away by how this Portuguese cod recipe transforms simple ingredients into a masterpiece! It delivers the ultimate resolution for anyone craving authentic Portuguese cod and potatoes. Layered with rich olive oil and sweet paprika, it is the premier way to cook Portuguese salted cod. Grab your skillet and elevate your dinner routine with this commanding, flavor-packed feast!
Ingredients
Equipment:
Directions
- The star of this dish is the cod, whether you’re using pre-desalted fillets or thawed frozen ones.
- Heat a generous amount of olive oil in a large pot or deep pan.
- You can choose to lightly coat the cod in flour and fry it, or—my preferred method—gently cook it over low heat until it’s done.
- Once cooked, remove the cod and keep it covered.
- The olive oil now holds all the cod’s flavor — we’re going to use it again.
- Peel, wash, and slice the potatoes into medium-thick rounds, and season with salt.
- Using the same oil, fry the potatoes by starting with the oil very hot, then lower the heat and let them cook slowly, stirring gently so they don’t stick.
- When soft and tender, transfer them to a plate lined with paper towels and set aside.
- If there’s too much oil, remove a little.
- In the same olive oil, sauté the sliced onions with a pinch of salt and the thinly sliced garlic.
- When tender, add the bay leaves and sweet paprika.
- Stir well and let it cook for a few more minutes.
- Now on a serving dish, add the base of potatoes.
- Next add the cod.
- Then the onions on top of the cod and a drizzle of the flavored olive oil.
- Serve warm and enjoy that rich, comforting Portuguese flavor.
Adapted from a Recipe by: amimaneracocinando.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
Yes, you can use fresh cod for Bacalhau á Narcisa. If using fresh cod, ensure to season it well to enhance its flavor, as it won’t have the same saltiness as desalted or thawed cod.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or in the microwave, adding a little water or olive oil to avoid drying out.
If you want a lower-carb option, you can substitute potatoes with cauliflower. Steam or roast cauliflower florets until tender, and then layer them like you would with the potatoes in the recipe for a delicious alternative.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and refreshing wine complements the savory flavors of the cod and balances the richness of the olive oil.
General: Sauvignon Blanc - The crisp acidity and citrus notes of Sauvignon Blanc enhance the dish's flavors, making it a delightful pairing with the cod and onions.
Beer
Portuguese: Super Bock - This lager's crispness and light bitterness make it a great match for the salty cod and rich olive oil.
General: Pilsner - A classic Pilsner has a refreshing quality that cuts through the richness of the dish, making it an excellent pairing.
Other Beverages
Extra Virgin Olive Oil Martini: This unique cocktail, made with olive oil and gin, echoes the dish's flavors and adds a sophisticated touch to the meal.
You might also like
Gorete's baked cod with potatoes, is a fish dish with yummy potatoes.
| Level of Difficulty | Easy |
| Servings | 4 |
Gorete's spicy piri piri shrimp (camarões com piri piri), is a family favorite. We serve it with...
| Level of Difficulty | Easy |
| Servings | 4 |
This deliciously tasty fish stew (guisado de peixe), is the perfect dish on a cold day.
| Level of Difficulty | Easy |
| Servings | 4 |