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Bacalhau (Portuguese Salt Cod Stew)
Bacalhau (Portuguese Salt Cod Stew)
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
1560 minutes
Delicious Portuguese baked salt cod stew with potatoes, eggs, onions, olives, and olive oil. Perfect for a comforting night in.
Ingredients:
  • 1 pound salt cod fillets, preferably skinless and boneless
  • 3/4 to 1 cup of good quality extra virgin olive oil
  • Milk (optional)
  • 2 large yellow or sweet Vidalia onions, sliced
  • 2 pounds waxy potatoes (Yukon gold work great), peeled
  • 4 eggs, hard boiled and sliced
  • About 40 pitted black olives (I used Kalamata olives, can also use green olives)
  • Kosher salt and freshly ground black pepper
Instructions:
  • Place the salt cod in a large container of water, ensuring all parts are submerged. For fillets, refrigerate for 24 hours, changing the water once or twice. For whole fish, soak for up to 48 hours with occasional water changes. Remove and discard bones and skin after soaking.
  • If baking the bacalhoada, preheat the oven to 350°F for a delicious twist on traditional stovetop simmering.
  • Place the salt cod in a saucepan and cover with a mixture of milk and water. Simmer for a couple of minutes until cooked through. Remove the fish and set aside.
  • Parboil the potatoes in the flavorful fish-infused water for 20 minutes. Slice them into 1/4-inch rounds.
  • Assemble casserole: Begin by coating the bottom of a large pyrex casserole or Dutch oven with olive oil. Layer sliced onions, followed by sliced potatoes, then salt cod pieces. Taste the fish for desired saltiness. Add more salt if needed. Drizzle with olive oil and sprinkle with black pepper. Repeat layering with onions, potatoes, fish, olive oil, and pepper. Finish with a final layer of onions, potatoes, olive oil, sliced hard-boiled eggs, and olives.
  • For stovetop: Cook covered over medium heat for 30 minutes. For baking: Cover and bake in a 350°F oven for 30-40 minutes until fully cooked. Serve with rice, salad, or crusty bread.

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