Traditional Portuguese Cod with Onions – Easy Bacalhau Recipe
You will love this Traditional Portuguese Cod with Onions – Easy Bacalhau Recipe
Elevate your culinary repertoire with this traditional Portuguese bacalhau recipe. This authentic salt cod with onions delivers unmatched flavor. Whether seeking an authentic gomes de sa family recipe variation or a Portuguese baked cod and onion casserole without dairy this savory masterpiece guarantees perfection. Master this timeless dish to experience true Mediterranean excellence at home.
Ingredients
Equipment:
Directions
- If you are using dried, salted Portuguese cod, soak it overnight in cold water, changing the water at least twice to remove excess salt.
- Bring a pot of water to a boil and reduce heat to medium-high, adding either the soaked Portuguese cod or the regular fresh cod fillets to boil gently for about fifteen minutes.
- Drain the fish, making sure to save the water it cooked in, and shred the fish into large chunks while removing any bones and skin before setting aside.
- In the water the cod cooked in, place the sliced potatoes and bring to a boil, then reduce heat and cook until tender before draining and setting aside.
- Heat about 3 tablespoons (45 ml) of Portuguese olive oil or any good quality olive oil in a skillet, add the onions, peppers, and garlic, and sauté until the vegetables are soft.
- Mix in 1 tablespoon (15 ml) of hot sauce, season with salt to taste, and gently stir in the cooked flaked codfish and coarsely chopped black olives.
- Preheat the oven to 180°C or 350°F and generously grease a 2-quart (1.9 L) baking dish with olive oil.
- Layer half of the cooked potatoes along the bottom of the dish, spread with half of the cod and onion mixture, and sprinkle with half of the chopped eggs.
- Drizzle generously with olive oil, then repeat the layers with the remaining ingredients, finishing with another generous drizzle of olive oil on top.
- Bake uncovered for about 30 minutes or until the top is beautifully golden brown and bubbling.
Adapted from a Recipe by: Annas Tiny Kitchen
Nutritional Facts (Per Serving)
Frequently Asked Questions
Yes, you can substitute frozen cod fillets for dried, salted cod. Simply thaw the frozen cod before cooking, and skip the soaking step. You can proceed with boiling the thawed fish as directed in the recipe.
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, you can freeze the leftovers for up to 3 months. Reheat in the oven or microwave until heated through.
If you don't have Portuguese black olives, you can substitute them with any other type of black olives, such as Kalamata olives. Green olives can also work, but they will alter the flavor profile slightly, adding a more tangy taste.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and zesty wine complements the salty cod and balances the richness of the olives and potatoes.
General: Sauvignon Blanc - The crisp acidity and citrus notes of Sauvignon Blanc enhance the flavors of the dish while cutting through the richness.
Beer
Portuguese: Super Bock - This classic Portuguese lager offers a refreshing balance to the salty and savory elements of the bacalhau dish.
General: Pilsner - A light and crisp Pilsner will cleanse the palate and complement the flavors of the cod and vegetables.
Other Beverages
Tea: A light and aromatic green tea will provide a refreshing contrast to the richness of the dish and enhance its overall flavors.
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