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Maria’s Portuguese Bacalhau

Shruthi
Maria’s Portuguese Bacalhau is a hearty, Portuguese-inspired salted cod dish.Tender cod is combined with potatoes, onions, and aromatic garlic.Olive oil brings richness and helps the ingredients cook beautifully.Black olives and fresh parsley provide a traditional-style finishing touch.Baking allows the flavors to blend into a comforting, satisfying meal.Serve warm with salad or crusty bread for a complete dinner.
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 550 kcal

Ingredients
  

  • 700 g salted cod, properly desalted, or fresh cod with adjusted seasoning
  • 700 g potatoes, peeled and sliced into ½-inch rounds
  • 2 large onions, thinly sliced
  • 4 garlic cloves, minced
  • ½ cup extra-virgin olive oil
  • ½ cup fish stock or water
  • ½ teaspoon freshly ground black pepper
  • 1 bay leaf
  • ½ teaspoon sweet paprika (optional)
  • ½ cup pitted black olives
  • ¼ cup fresh parsley, chopped
  • Salt, only if needed after tasting

Instructions
 

  • If using salted cod, ensure it has been properly desalted and refrigerated during soaking. Drain it, remove any remaining bones and skin, and pat it dry.
    Cut the fish into large serving portions. If using fresh cod, check carefully for bones and keep it refrigerated until ready to cook.
  • Peel the potatoes and slice them into rounds of similar thickness. Place them in a pot of boiling water and cook for approximately 6–8 minutes, until they are beginning to soften but are not falling apart.
    Drain carefully and set aside. Parboiling the potatoes helps them finish cooking evenly in the oven.
  • Preheat the oven to 375°F (190°C).
    Heat a little of the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until soft and lightly golden.
    Add the minced garlic and bay leaf. Cook for another 30–60 seconds until fragrant. Stir in the paprika and black pepper, if using.
  • Lightly grease a baking dish with olive oil. Arrange half of the potatoes across the bottom, followed by half of the onion mixture.
    Place the cod portions over the onions. Add the remaining potatoes and spread the rest of the onion mixture across the top.
    Pour the fish stock or water around the edges of the dish, then drizzle the remaining olive oil over the ingredients.
  • Cover the baking dish loosely with foil and bake for approximately 20 minutes.
    Remove the foil and continue baking for another 15–25 minutes, depending on the thickness of the fish and potatoes. The potatoes should be tender, and the cod should turn opaque and separate easily into flakes.
    Cook fish to an internal temperature of 145°F (63°C), measured at its thickest point.
  • Scatter the black olives over the casserole during the final 10 minutes of baking. This allows them to warm through without losing too much of their flavor.
    If using hard-boiled eggs, prepare them separately and slice them while the casserole finishes cooking.
  • Remove the dish from the oven and discard the bay leaf. Sprinkle fresh parsley over the top and add a little lemon juice if desired.
    Taste the sauce carefully before adding any salt, especially when using salted cod.
  • Allow the casserole to rest for 5 minutes before serving. Spoon the cod, potatoes, and onions onto individual plates, making sure each serving includes some of the flavorful olive oil sauce.
    Garnish with sliced hard-boiled eggs if desired. Serve with a fresh green salad, steamed vegetables, or crusty bread.

Notes

  • Desalt the cod properly: Salted cod needs adequate soaking before cooking. Follow the supplier's instructions and keep it refrigerated during soaking.
  • Taste before seasoning: Avoid adding salt until you have checked the flavor of the prepared fish.
  • Slice potatoes evenly: Uniform slices help the potatoes cook at the same rate.
  • Soften the onions slowly: Gentle cooking brings out their natural sweetness and creates a flavorful base.
  • Use quality olive oil: Extra-virgin olive oil contributes much of the dish's traditional Mediterranean character.
  • Avoid overcooking the fish: Cod becomes dry and flaky when cooked for too long.
  • Add olives near the end: This preserves their flavor and texture.
  • Let the casserole rest: A short resting period helps the sauce settle and makes serving easier.

 

Keyword Baked Salt Cod with Olive Oil, Easy Portuguese Seafood Dinner, Maria’s Portuguese Bacalhau, Portuguese Cod with Potatoes, Portuguese Salt Cod Recipe, Traditional Bacalhau