Nero Wolfe’s Bacalhau (Portuguese Salt Cod)

This classic Portuguese Bacalhau recipe delivers a deeply savory and comforting meal that balances the distinct taste of salt cod with creamy potatoes and aromatic onions. The dish is built in layers, allowing the flavors to meld together as they bake, resulting in a hearty casserole that is both rustic and elegant. Topped with crispy breadcrumbs and garnished with fresh parsley, black olives, and hard-boiled eggs, it offers a wonderful mix of textures. Perfect for a special family dinner or a weekend feast, this dish captures the essence of traditional home cooking. It is a satisfying main course that pairs beautifully with a simple green salad and a crisp white wine, making it an excellent choice for sharing with friends and loved ones.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 494.1

Description

This classic Portuguese Bacalhau recipe delivers a deeply savory and comforting meal that balances the distinct taste of salt cod with creamy potatoes and aromatic onions. The dish is built in layers, allowing the flavors to meld together as they bake, resulting in a hearty casserole that is both rustic and elegant. Topped with crispy breadcrumbs and garnished with fresh parsley, black olives, and hard-boiled eggs, it offers a wonderful mix of textures. Perfect for a special family dinner or a weekend feast, this dish captures the essence of traditional home cooking. It is a satisfying main course that pairs beautifully with a simple green salad and a crisp white wine, making it an excellent choice for sharing with friends and loved ones.

Ingredients

1 1/2 pound soaked dried cod
3 lg potatoes
2 lg onions, sliced
6 tablespoon butter
1 cloves garlic, minced
2 tablespoon bread crumbs
10 whole black olives, pitted
10 whole green olives, pitted
4 whole hard-cooked eggs, sliced
1/2 cup chopped fresh parsley
1 pinch fresh ground black pepper
1 pinch salt for boiling potatoes

Directions

1
Soak the dried cod in cold water for 24 hours, changing the water two or three times to remove excess salt.
2
Drain the cod thoroughly and place it in a saucepan with enough cold water to cover.
3
Bring the water to a boil, then reduce heat and simmer for 15 minutes, or until the fish is tender.
4
Drain the cod, remove the skin and bones, and flake the meat into large pieces with a fork.
5
Meanwhile, boil the unpeeled potatoes in salted water until tender, about 20 minutes.
6
Remove potatoes from heat, run under cold water, peel, and slice into 1/4-inch pieces.
7
In a skillet, sauté the sliced onions in 3 tablespoons of butter over medium heat until tender and golden.
8
Add the minced garlic to the onions and cook for 1 minute until fragrant.
9
Preheat the oven to 350°F (175°C).
10
Grease a 1.5-quart casserole dish with the remaining 3 tablespoons of butter.
11
Arrange half of the sliced potatoes in the bottom of the dish.
12
Layer half of the flaked cod over the potatoes.
13
Spoon half of the onion mixture over the cod.
14
Sprinkle lightly with black pepper.
15
Repeat the layers with the remaining potatoes, cod, onions, and pepper.
16
Sprinkle the bread crumbs evenly over the top layer.
17
Bake for 15 minutes, or until heated through and the top is lightly browned.
18
Remove from oven and garnish immediately with black olives, green olives, and sliced hard-boiled eggs.
19
Sprinkle with fresh chopped parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 494.1kcal

% Daily Value *
Total Fat 20.4g32%
Saturated Fat 11.7g59%
Cholesterol 119.9mg40%
Sodium 304.1mg13%
Total Carbohydrate 42.9g15%
Dietary Fiber 8.6g35%
Sugars 9.0g
Protein 37.6g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Preparation Tip: Salt cod requires significant soaking time (24 hours) to desalt properly. Ensure you change the water several times during this process.

Serving Suggestion: Traditionally served with wine vinegar and olive oil in cruets on the side, allowing diners to adjust the acidity and richness to their taste.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the fish.

Variation: You can add a layer of thinly sliced bell peppers with the onions for extra color and sweetness.

Keywords: bacalhau, salt cod, portuguese, casserole, fish, potatoes, olives, baked, dinner, comfort food, seafood, onions, garlic, parsley, butter, breadcrumbs, eggs, traditional, family meal, savory

Read it online: https://www.chefs-mate.com/recipe/nero-wolfes-bacalhau-portuguese-salt-cod/