Bacalhau

Salt-cured cod, soaked and cooked in countless ways. In the popular dish bacalhau a bras it is shredded and scrambled with eggs, fried potato strands, onions and olives.

Bacalhau

Klippfisk: Karl Ragnar Gjertsen Krg This photo was taken by Karl Ragnar Gjertsen. Please credit this photo Karl Ragnar Gjertsen in, CC BY-SA 3.0 (Wikimedia Commons)

Where it comes from

Bacalhau is a cornerstone of Portuguese cooking, with famously hundreds of recipes. The tradition of drying and salting cod made it a pantry staple and a symbol of home cooking across the country.

Explore the cuisine of Portugal.

Recipe

Make Bacalhau at home

Serves 4Time 50 minutes plus soaking

Ingredients

  • 1 lb (450 g) salt cod, soaked in water for 24 to 48 hours with water changed several times
  • 1/4 cup (60 ml) olive oil
  • 2 onions, thinly sliced
  • 3 garlic cloves, minced
  • 1 lb (450 g) potatoes, cut in thin matchsticks and fried, or 1 cup shoestring potatoes
  • 6 eggs, beaten
  • Salt and pepper
  • Chopped parsley
  • Black olives

How it's made

  1. Drain the soaked cod, taste a flake to check saltiness, and simmer in fresh water 10 minutes. Cool, then flake it, removing bones and skin.
  2. Fry the potato matchsticks until golden and drain.
  3. Heat the olive oil in a large skillet and cook onions and garlic over medium-low heat for 10 minutes until soft.
  4. Add the flaked cod and cook 3 minutes.
  5. Fold in the fried potatoes.
  6. Pour in the beaten eggs and stir gently on low heat until just creamy, not dry.
  7. Season with pepper, scatter with parsley and olives and serve.

Variations

  • Bacalhau com natas: baked with cream.
  • Bacalhau a Gomes de Sa: with potatoes and onions.
  • Bolinhos de bacalhau: fried salt cod fritters.

Cook’s tip: Change the soaking water several times; undersoaked cod will be too salty.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Klippfisk: Karl Ragnar Gjertsen Krg This photo was taken by Karl Ragnar Gjertsen. Please credit this photo Karl Ragnar Gjertsen in, CC BY-SA 3.0 (Wikimedia Commons)