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Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives)

Shruthi
Bacalhau Português ao Forno is a flavorful Portuguese-inspired baked salt cod dish.
Tender cod is paired with ripe tomatoes, onions, garlic, olives, and olive oil.
Potatoes add substance and make the dish suitable for a complete family dinner.
The ingredients bake together until the fish is flaky and the vegetables are tender.
Fresh parsley and lemon juice brighten the savory, Mediterranean-inspired flavors.
Serve warm with a green salad, crusty bread, or steamed vegetables for a delicious meal.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Portuguese-inspired
Servings 4
Calories 450 kcal

Ingredients
  

  • 1½ pounds (680 g) salt cod fillets
  • 4 medium potatoes, peeled and sliced into ¼-inch rounds
  • 3 ripe tomatoes, sliced or roughly chopped
  • 1 large onion, thinly sliced
  • ½ cup pitted black olives or Kalamata olives
  • ¼ cup extra-virgin olive oil
  • ½ cup low-sodium vegetable or fish broth, as needed
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • 1 bay leaf, optional
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • Salt, only if needed after tasting

Instructions
 

  • Place the salt cod in a large bowl and cover it completely with cold water. Refrigerate for 24–48 hours, changing the water every 6–8 hours. Thick pieces may require longer soaking.
    After soaking, taste a tiny cooked flake to check the salt level. If the fish is still excessively salty, continue soaking with fresh water. Drain the cod and pat it dry with paper towels before cooking.
    Important: Keep the fish refrigerated throughout the desalting process. Never leave it soaking at room temperature.
  • Preheat the oven to 190°C (375°F). Lightly grease a large baking dish with a little olive oil.
    Peel the potatoes and slice them into even rounds. Thinly slice the onion, chop the tomatoes, mince the garlic, and prepare the olives and parsley.
    Keeping the potato slices uniform helps them cook evenly.
  • Arrange the potato slices in a saucepan of boiling water and simmer for approximately 5–7 minutes, until they begin to soften but are not fully cooked.
    Drain carefully and set aside. This step helps ensure the potatoes become tender during baking without overcooking the cod.
  • Arrange half the potatoes across the bottom of the prepared baking dish. Add half the sliced onions and tomatoes, followed by some of the garlic and olives.
    Drizzle with a portion of the olive oil and sprinkle with oregano and black pepper. Add the bay leaf if using.
  • Place the desalted cod fillets over the vegetables. If the pieces are very thick, arrange them with enough space between them to allow heat to circulate.
    Scatter the remaining onions, tomatoes, garlic, and olives over and around the fish. Arrange the remaining potatoes around the fillets.
    Drizzle the remaining olive oil over the entire dish.
  • Pour a little broth around the sides of the baking dish, avoiding excessive liquid directly over the fish.
    Cover loosely with foil and bake for approximately 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the potatoes are tender and the cod separates easily into flakes.
    Cooking time will vary depending on the thickness of the fish and the depth of the potato layers. The cod should reach an internal temperature of 63°C (145°F).
  • Remove the baking dish from the oven and discard the bay leaf. Sprinkle the fish and vegetables with fresh parsley and drizzle with lemon juice.
    Allow the dish to rest for about 5 minutes before serving. This gives the juices time to settle and makes the portions easier to serve.
  • Transfer the cod, potatoes, tomatoes, and olives to warm plates. Spoon some of the flavorful cooking juices over each serving.
    Serve with crusty bread, steamed green beans, or a fresh salad for a satisfying Portuguese-inspired dinner.

Notes

  1. Desalting is essential: Properly soaking the cod removes excess salt and improves its flavor.
  2. Keep the fish refrigerated: Maintain safe temperatures throughout the soaking process.
  3. Check the potatoes: Partially cooking them helps ensure they finish at the same time as the fish.
  4. Choose ripe tomatoes: They provide a more flavorful sauce and release moisture during baking.
  5. Use good-quality olives: Kalamata or Portuguese-style black olives add a rich, briny taste.
  6. Adjust the liquid: Add broth only as needed because the tomatoes also release moisture.
  7. Avoid overbaking: Remove the cod as soon as it is opaque, flakes easily, and reaches the recommended temperature.
  8. Taste before adding salt: Salt cod and olives can provide enough salt for the entire dish.

 

Keyword Bacalhau Português ao Forno, Oven-Baked Bacalhau, Portuguese Baked Salt Cod, Portuguese Seafood Dinner, Salt Cod with Tomatoes and Olives, Traditional Portuguese Cod Recipe