This traditional Portuguese Cod recipe, also called “bacalhau com batatas” brings warmth and comfort in every bite. Featuring flaky cod baked over a bed of potatoes, sautéed onions and peppers, drizzled with olive oil, topped with olives and fresh herbs. This dish is beyond satisfying, and perfect for family gatherings.
Growing up in Brazil, one dish that always brought comfort and warmth to our table was bacalhau com batatas. White the recipe has its roots in Portugal, it is also quite popular in Brazil due to rick history and cultural influences of the two countries. As a Brazilian immigrant in America, recreating this dish has become my way of staying connected to my roots and sharing a taste of my heritage with family and friends.
What is Portuguese Dried Salt Cod?
Bacalhau or Portuguese dried salted cod is a method of preservation used for centuries in households. The cod is typically gutted and cleaned soon after being caught to ensure freshness. Then it is heavily coated with coarse sea salt, which draws out moisture and acts as a natural preservative.
Bacalhau or bacalhoada is a staple in Portuguese and Brazilian cuisine and its served on festive occasions lie Christmas and Easter.
Ingredients and variations
- Bacalhau (dried salted cod) – the star of the dish, with its unique flaky texture and rich flavor.
- Potatoes – sliced then boiled in cod water for added flavor, adding comfort and heartiness to the dish. Also the potatoes soak up any remaining salt from the cod giving the dish the perfect balance.
- Onions and Garlic – essential aromatics that enhance the savory flavor.
- Bell Pepper – for flavor and a pop of color.
- Olive Oil – a generous drizzle ties the dish together and adds a silky richness.
- Bay leaves and peppercorn – for depth of flavor.
- Olives and Fresh Parsley or Cilantro – traditional garnishes that add a briny pop and fresh flavor.
Is it possible to use fresh cod in this recipe?
Yes! however the two have very distinct flavors and texture, so it won’t be exactly the same. This said, you can definitely use fresh cod to make this cod and potatoes recipe, but you’ll need to skip the soaking and boiling steps.
How to Cook Dried Salt Cod
The dried cod needs to be soaked for 24-48 ours to hydrate and also remove the salt. Then we boil the cod fish for a couple minutes to soften the dried fish filed and to remove any remaining excess salt. Then we cook the potatoes in the same boiling water.
The onion, pepper and garlic are sautéed in olive oil and then we arrange everything in a baking dish and bake until golden perfection.
For full instructions please see the recipe card below.
Serving Suggestions
This comforting dish pairs beautifully with fluffy rice, crusty bread or a green salad.
TIPS FOR SUCCESS
👉🏻Don’t skip the soaking step! Properly preparing the dried cod is key to ensuring it’s flavorful but not overly salty.
Where To Find Dried Cod in the U.S?
In the U.S., you can often find dried cod in specialty grocery stores, Portuguese or Brazilian markets or international aisles in larger supermarkets. Sometimes I find dried cod at my local Whole Foods too!
Final Thoughts
For me, Bacalhau com Batatas isn’t just a recipe, it’s a nostalgic reminder of family gatherings, festive celebrations, and my Brazilian-Portuguese roots. Sharing this dish in my American kitchen has become my way of blending cultures, and I hope it inspires you to explore new flavors too.
Portuguese Cod Bacalhau Recipe
Ingredients
- 1 1/2 lb dry salt cod
- 6 small yellow potatoes or 2 large, peeled and sliced
- 1 red bell pepper thinly sliced
- 1 onion thinly sliced
- 3 cloves garlic minced
- 3 bay leaves
- 1/2 tbsp peppercorn
- 1/2 cup olive oil
- handfull olives
- fresh parsley or cilantro
Instructions
- Start by soaking the dry salt cod in cold water for 24-48 hours. Rinse under cold running water every 6-8 hours, changing the soaking water (see notes)
- When ready to cook, bring a pot of water to a boil, then add the bay leaves and peppercorn.
- Add the cod to the boiling water only for about 2-3 minutes to hydrate the fish and remove any remaining excess salt. Then transfer to a plate.
- To the pot of boiling water add the potatoes and cook until fork tender but not too soft, kinda like "al dente" potatoes. Transfer to a bowl.
- Meanwhile heat about 1/4 cup of olive oil in a skillet, then sauté the onion slices, garlic and bell pepper slices, until soft and fragrant.
Arranging the dish
- Place a layer of potatoes on the bottom of a baking dish that's big enough to hold the fish. It's okay if the potatoes overlap.
- Top the potatoes with sautéed veggies.
- Finally add the fish in one layer.
- Drizzle remaining olive oil over the fish to coat generously, then add the olives.
- Bake at 350F degrees for about 30 minutes, uncovered.
- When done, garnish with fresh parsley or cilantro and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Muito gostoso 😋
Obrigada Eriene!!