- Prep
- 30 min
- Cook
- 60 min
- Total time
- 90 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Portuguese codfish stew is a tasty classic that combines aged cod with crispy potatoes and boiled eggs, perfect for special occasions.”
What you need to know
- Dessalgamento do bacalhau por 24 horas é crucial para a receita
- Camadas de batatas, bacalhau e ovos criam uma textura única
- Cozimento do bacalhau e batatas é fundamental para o sabor
Ingredients
Main
- 1 kg of desalted cod
- 1 kg of potatoes
- 4 boiled eggs
- 1 large onion
- 3 garlic cloves
- 100 g of black olives
- Olive oil to taste
- Black pepper to taste
- Salsinha picada a gosto
Instructions
Principal
- Start by desalinating the cod, leaving it to soak in water for 24 hours, changing the water every 8 hours.
- Boil the potatoes with skin in salted water until they are soft. Then, cut them into rounds.
- In a pan, sauté the chopped onion and garlic in olive oil until golden.
- Add the shredded cod to the sauté and mix well, letting it cook for 5 minutes.
- In a pan, make layers: start with the potatoes, then the sautéed cod, and finish with the olives and sliced hard-boiled eggs.
- Drizzle with more olive oil and bake in a preheated oven at 180°C for approximately 30 minutes.
- After baking, garnish with chopped parsley.
- Serve hot, accompanied by white rice and a green salad.
Chef's tips
- Use azeitonas pretas para um toque de cor e sabor
- Refogue a cebola e alho com cuidado para não queimar
- Cozinhe as batatas até que fiquem macias para facilitar o corte
Variations
- Adicione ervilhas verdes ao refogado de bacalhau para um toque vegetal
- Use pimentão vermelho ao invés de cebola para uma receita colorida
- Troque os ovos por peito de frango cortado em cubos
Substitutions
- Pode substituir as batatas por cenouras para uma versão diferente
- Ovos cozidos podem ser substituídos por ovos mexidos para uma versão mais leve
- Azeitonas pretas podem ser trocadas por azeitonas verdes
How to store
- Keep the bacalhoada on an appropriate plate in the refrigerator for up to 3 days.
- Follow with the recipe preparation to ensure the crispy texture of the potatoes.
Can it be frozen?
- Not recommended to freeze the ready-made bacalhoada.
- If you wish to freeze, separate the shredded cod and the potatoes into separate layers.
- Thaw in the refrigerator and bake again before serving.
What to serve with
- Accompany with white rice and a green salad to balance the flavor and texture.
- A light red wine can be a good accompaniment to harmonize with the dish.
Frequently asked questions
Can the recipe be made without using the oven?
No, the oven is crucial to ensure the crispiness of the potatoes and the proper cooking of the cod.
Can cod be substituted with another fish?
Yes, it can be replaced by another bitter fish like salmon or tuna.
How do I enjoy the texture of the potatoes?
Make sure to cook the potatoes until they are soft, which facilitates cutting and the crispy texture.
How long should I soak the cod?
It must be left soaking in water for 24 hours, changing the water every 8 hours to remove the salt.
