Maria's Portuguese Bacalau

Maria's Portuguese Bacalau

32 Reviews 2 Pics
  • Prep

    1 d 1 h
  • Cook

    1 h
  • Ready In

    1 d 2 h
BINGADING
Recipe by  BINGADING

“This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  2. Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  3. In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  4. Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  5. While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  6. Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  7. Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Share It

Reviews (32)

Rate This Recipe
Fancy Pants
43

Fancy Pants

OH MY GOSH! This was unreal! I followed the recipe exactly except I omitted the chopped eggs and olives for garnish. The real name for this recipe is actually 'Bacalhau à Gomes de Sá'. I am Portuguese (my entire family was born and raised in Portugal) and when I told my mom I was making this dish she got so excited! She told me she hadn't had it since she lived in Portugual over 42 years ago! This dish was soooo incredible and tasted so much like something that my Portuguese family would make. Thank you so so much for posting this delicious, authentic recipe, BINGADING!

llharvey622
41

llharvey622

Delicious! I used fresh cod instead of salted, and added salt. My wife, she is Portuguese, loved this recipe. I will be making it for her as often as she will like. Thank you for sharing it with us.

SENIORGAL
35

SENIORGAL

Out of all the recipes I've seen on the internet, yours was the only true one that had the black olives which is always used in this dish in the Azores. Thank you.

More Reviews

Similar Recipes

Maria's Stuffed Chicken Breasts
(475)

Maria's Stuffed Chicken Breasts

Spicy Fisherman's Pie
(56)

Spicy Fisherman's Pie

Scrumptious Beef and Potato Casserole
(59)

Scrumptious Beef and Potato Casserole

Portuguese Kale Soup
(45)

Portuguese Kale Soup

Portuguese Cod Fish Casserole
(30)

Portuguese Cod Fish Casserole

Mike's Portuguese Tuna Rice Casserole
(13)

Mike's Portuguese Tuna Rice Casserole

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 701 cal
  • 35%
  • Fat
  • 31.3 g
  • 48%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 77.1 g
  • 154%
  • Cholesterol
  • 290 mg
  • 97%
  • Sodium
  • 8223 mg
  • 329%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Portuguese Pork Alentejana

>

next recipe:

Scrumptious Beef and Potato Casserole