Delicious Bacalhau á Braga with Onions Recipe
Why You Will Love This Recipe
Get ready to dig into bacalhau á braga, a tasty Portuguese dish that brings together tender cod, sweet caramelized onions, and colorful peppers. This simple recipe is perfect for cozy gatherings and will warm up your table in no time. Pair it with crispy potatoes and a fresh salad for a meal that's all about great flavors and good times. You’re in for a delicious treat!
Tips for Success
• Ensure the cod is adequately presoaked for at least 24-48 hours, changing the water periodically to remove excess salt, which enhances the flavor of the bacalhau á Braga.
• When slicing the onions, consider using a mandoline for uniform thickness; this ensures they cook evenly and caramelize beautifully, contributing to the dish's overall flavor and texture.
• Avoid overcrowding the pan when frying the onions and garlic; this can cause steaming instead of sautéing. Cook in batches if necessary to achieve a golden-brown color and rich flavor.
Frequently Asked Questions
Can I use a different type of fish instead of cod for bacalhau á braga?
Yes, you can substitute cod with other firm white fish such as haddock or pollock. However, keep in mind that the flavor and texture may differ slightly from traditional bacalhau.
How do I store leftover bacalhau á braga?
Store leftover bacalhau á braga in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months, but the texture may change after thawing.
What can I use if I don't have bay leaves?
If you don't have bay leaves, you can omit them, or use a pinch of dried thyme or oregano as a substitute for a different flavor profile. Basil can also work in a pinch, though the taste will be distinct from the traditional recipe.
Recommended Drink Pairings
- Vinho Verde: This light and refreshing Portuguese wine complements the saltiness of the cod and enhances the dish's flavors.
- Alvarinho: A crisp white wine with citrus notes that pairs well with the richness of the bacalhau and the acidity of the tomatoes.
- Sparkling Water: The effervescence cleanses the palate between bites, making it a great non-alcoholic option.
- Chardonnay: A medium-bodied wine that offers a nice balance to the dish, especially if lightly oaked.
- Green Tea: Its earthy notes and slight bitterness can complement the savory elements of the dish.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Heat the cod in a pan with water, when the water boils, turn off the heat and leave it in the water for 5 minutes.
- Remove and dry with kitchen paper.
- Heat a frying pan with plenty of olive oil, add the bay leaves and two whole cloves of garlic.
- When the olive oil is hot, add the cod and let it fry.
- Once it's done, remove and place it in a serving dish and set aside (place it in the oven to keep it warm).
- Meanwhile, cut the onions and the other 2 garlic cloves in slices and place in the frying pan where you fried the cod and remove the 2 whole garlic cloves and the bay leaves.
- Add the peppers cut in strips and the tomato cut in pieces.
- Season with salt and pepper, add the vinegar and cook until the onion is cooked.
- Fry the potatoes cut into thick slices and place them around the cod.
- Top with the onion mix and serve with a salad.
Adapted from a Recipe by: 7 Gramas de Ternura
Nutritional Facts (Per Serving)
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