Portuguese Easter Cod Recipe | Authentic Bacalhau da Páscoa
Why You Will Love This Recipe
Get ready to impress your family this Easter with a classic portuguese dish: bacalhau da páscoa! This salt cod recipe features tender fish paired with savory veggies, creating a delicious centerpiece for your holiday table. The key is to properly desalinate the cod, balancing its briny flavor with earthy goodness. Once you taste this dish, you’ll understand why it’s a beloved tradition!
Tips for Success
• Soak the salted cod for at least 24 hours in cold water, changing the water several times. This will ensure that the cod is properly desalted and rehydrated, resulting in a tender texture and milder flavor.
• When slicing the potatoes, aim for uniform thickness (about 1/4 inch) to ensure even cooking. If the potatoes are too thick, they may not cook through by the time the fish and vegetables are done, resulting in a dish with varying textures.
• Avoid overcrowding the pan when cooking the onions and bell peppers. If there are too many vegetables in the pan at once, they will steam instead of sautéing, which leads to a less flavorful and less colorful dish. Cook in batches if necessary.
Frequently Asked Questions
Can I use fresh cod instead of salted cod for this recipe?
Yes, you can use fresh cod, but you will need to adjust the cooking time as fresh cod cooks faster than salted cod. Skip the soaking process, and simply cook the fresh cod until it flakes easily with a fork.
How do I store leftovers of bacalhau da páscoa?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 180°C (350°F) until warmed through, or microwave in short intervals until hot.
What can I substitute for green olives if I don’t have any?
If you don’t have green olives, you can use black olives for a different flavor, or omit them entirely and add capers for a similar briny taste. Adjust the amount of salt in your dish accordingly.
Recommended Drink Pairings
- Vinho Verde: This light and crisp Portuguese white wine complements the saltiness of the cod and enhances the dish's freshness.
- Alvarinho: A full-bodied white wine with citrus notes that pairs well with the richness of the olive oil and the flavors of the vegetables.
- Sparkling Water: The effervescence helps cleanse the palate between bites, balancing the dish's richness.
- Chardonnay: A lightly oaked Chardonnay provides a buttery texture that matches the potatoes and adds depth to the overall meal.
- Green Tea: The subtle bitterness and refreshing qualities of green tea can enhance the dish's herbal notes from the parsley.
Ingredients
Equipment:
Directions
- Place the cod in a container, cover with water and soak for 24 hours in the refrigerator, changing the water several times to remove the salt.
- Rinse the cod and place it in a pot with enough water to cover, simmering until just cooked through but still firm.
- Separate the cod into large, succulent chunks, removing any skin or bones.
- Boil the potato slices in the same flavored water used for the cod until they are tender but hold their shape.
- Layer the cod, potatoes, onions, tomatoes, and red peppers in a heavy baking dish to build deep flavors.
- Scatter the fresh parsley and green olives over the top before generously drizzling with the extra virgin olive oil.
- Bake at 180°C or 350°F for 30 minutes until the vegetables are soft and the olive oil is bubbling.
Adapted from a Recipe by: receitas.ig.com.br
Nutritional Facts (Per Serving)
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