Introduction
Bacalhau à la Portugaise, or Portuguese-style codfish, is a beloved dish deeply ingrained in the culinary traditions of Portugal. Often referred to as the “faithful friend” of Portuguese cuisine, salt cod (bacalhau) is celebrated in countless recipes, with each family having its unique twist.
This dish harmoniously combines tender potatoes, flaky salt cod, caramelized onions, and rich olive oil, delivering a meal that is both comforting and elegant. Bacalhau à la Portugaise is not just a dish—it’s a cultural experience that embodies the heart of Portuguese home cooking.
Origins and History
The tradition of using salt cod in Portuguese cuisine dates back to the 16th century, when sailors discovered the preservation benefits of salting fish. This innovation allowed them to store food for long voyages. Over time, bacalhau became a staple, deeply rooted in Portugal’s maritime history.
The specific recipe for Bacalhau à la Portugaise, which layers cod with onions and potatoes, showcases the Portuguese knack for simple yet flavor-packed dishes. It’s a dish that speaks of comfort, hospitality, and the joy of sharing a meal.
Why This Recipe is Special
Cultural significance: It’s a quintessential representation of Portuguese culinary heritage.
Simplicity: Made with basic, accessible ingredients that yield a sophisticated result.
Versatility: Perfect for a family dinner, festive gatherings, or as a show-stopping dish for special occasions.
Ingredients
For 4 Servings
500 g salt cod (bacalhau)
6 medium potatoes, peeled and sliced
2 large onions, thinly sliced
4 garlic cloves, minced
100 ml olive oil (extra virgin)
2 bay leaves
Olives (black or green), for garnish
Fresh parsley, chopped, for garnish
Salt and pepper, to taste
Substitution Suggestions
Salt cod: Fresh cod or haddock can be used, but the unique flavor of salt cod will be absent.
Potatoes: Replace with sweet potatoes for a touch of sweetness.
Olive oil: While essential for authenticity, vegetable oil can be a substitute in a pinch.
Onions: Shallots can add a milder, sweeter flavor.
Bay leaves: Add thyme or rosemary for a different aromatic profile.
Instructions for Preparation
Step 1: Desalting the Cod
Rinse the cod:
Rinse the salt cod under cold water to remove surface salt.
Soak:
Submerge the cod in a large bowl of cold water and refrigerate for 24–48 hours, changing the water every 6–8 hours.
Step 2: Preparing the Potatoes
Cook the potatoes:
Boil the sliced potatoes in salted water until tender but not mushy. Drain and set aside.
Step 3: Preparing the Cod
Poach the cod:
In a large pot, bring water to a gentle simmer. Add the desalinated cod and poach for 10 minutes.
Flake the cod:
Remove the cod from the water, let it cool slightly, and remove the skin and bones. Flake the fish into large chunks.
Step 4: Cooking the Aromatics
Heat olive oil:
Heat half the olive oil in a large skillet over medium heat.
Add onions and garlic:
Sauté the onions and garlic with the bay leaves until soft and golden, about 10 minutes.
Step 5: Assembling the Dish
Layer the ingredients:
In a greased baking dish, layer the potatoes, cod, and the onion mixture. Repeat layers until all ingredients are used, finishing with onions on top.
Season and drizzle:
Season with salt and pepper (if needed) and drizzle with the remaining olive oil.
Step 6: Baking
Preheat the oven:
Set your oven to 180°C (350°F).
Bake:
Bake for 25–30 minutes, or until the top is golden and slightly crispy.
Step 7: Garnishing and Serving
Add garnishes:
Sprinkle with fresh parsley and decorate with olives.
Serve:
Serve hot with crusty bread or a fresh green salad.
Frequently Asked Questions
1. Can I skip the desalting process?
No, it’s essential to desalinate the cod to ensure the dish isn’t overly salty. Fresh cod can be used as an alternative, but it will lack the distinctive flavor of salt cod.
2. Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step. Store it in the refrigerator and bake it just before serving.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.
4. What sides pair well with this dish?
A fresh green salad, steamed vegetables, or crusty bread are excellent accompaniments.
5. Can I freeze Bacalhau à la Portugaise?
Yes, once cooked and cooled, freeze it in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.
Conclusion
Bacalhau à la Portugaise is more than just a dish; it’s a celebration of Portuguese culinary heritage. Combining the humble yet flavorful ingredients of salt cod, potatoes, and onions, this recipe delivers a meal that is both simple and luxurious.
Whether served at a family dinner or as the centerpiece of a festive gathering, this dish embodies the warmth and hospitality of Portuguese cooking. Its rich flavors, comforting textures, and cultural significance make it a must-try for anyone who appreciates authentic international cuisine.