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  • Elianni Gaio

Delicious Codfish or Portuguese Bacalao A Nutrient-Dense Meal

Codfish or Portuguese Bacalao

Serve: 8

Preparation Time - 60 minutes

Roasting Time - 60-70 minutes

Total Time - 120 minutes


. 2 pounds dried codfish (salted Bacalao), desalted, skinless and boneless cut into 1-2 inches pieces

. 2 pounds potatoes, thinly sliced ​in the mandolin, and lightly cooked

. 3 large onions, thinly sliced in the mandolin

. 4 large tomatoes, thinly sliced in the mandolin

. 10 large garlic cloves, peeled and halved

. 100 grams of black olives

. 100 grams of green olives

. ½ cup fresh cilantro, thinly chopped (for garnish)

. 1. ½ cups extra virgin olive oil (depending on taste)

. 4-6 hard-boiled pasture raised eggs (for garnish)


Step 1 (soaking the dried codfish) - 24 hours before the dish preparation starts)

Cut the dried codfish into 1-2 inches pieces

Rinse the pieces of codfish under running water until the excess salt is completely removed

Place the slices of codfish into a large bowl with its “skin side” facing up

Cover the pieces of codfish with filtered water

Soak the codfish pieces for 24 hours (keep it refrigerated)

Change the water for at least 3-4 times over a 24-hour period

Before using the codfish in the recipe, drain completely the water

Keep the unsalted codfish in the refrigerator (until you start preparing the dish)

Step 2 (cooking the potatoes)

Unpeel and thinly slice potatoes using a mandolin

Wash and place potatoes in a large pan

Cover the sliced potatoes with filtered water

Over medium/high heat cook potatoes until the water comes to a boil

After boiling, wait 2 minutes, remove potatoes from heat

Drain immediately, reserve

(do not overcook the delicate thinly sliced potatoes)

Step 3 (cooking the eggs)

Gently place the eggs in a medium pot

Cover the eggs with filtered water

Cook the eggs over medium/ high heat for 12 minutes

Carefully drain the water and allow eggs to completely cool before peeling, reserve

Step 4

Preheat oven to 350 degrees F

Step 5 (preparing the cod fish – or bacalhoada)

Spread half of the olive oil in the bottom of a large extra deep baking dish (set aside ½ cup to the top of the dish)

Spread garlic evenly over olive oil

Divide into 2 equal parts the following ingredients:

. sliced tomatoes

. sliced onions

. olives

. gentle cooked finely sliced potatoes

Then, add on the top of the olive oil and garlic:

1 layer with half of the sliced onions

1 layer with half of the sliced tomatoes

1 layer with half of the lightly cooked potatoes

1 uniform layer with all cod fish pieces

Spread half of the black and green olives on the top of the cod fish pieces

Repeat another layer with the sliced onions (set aside a handful of onions to spread on top of the dish)

1 layer with the remaining boiled potatoes

1 layer with the remaining sliced tomatoes

Spread the remaining onion rings and olives over the sliced tomatoes

Drizzle the remaining olive oil on the top of the dish

Step 6

Wrap the baking dish with aluminum foil (the shining side facing the food)

Roast for 50 minutes

Carefully remove the dish from the oven

Carefully remove the aluminum foil from the top of the baking dish

Return the baking dish uncovered to the oven

Bake for another 10-20 minutes or until olive oil is boiling and tomatoes are cooked

Step 6 (garnish)

Carefully remove the baking dish from the oven

Garnish with fresh cilantro on the top

Top the dish with the boiled eggs cut as desired

Serve with white rice and green

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