Portuguese Cod & Potato Recipe - Make Bacalhau Today

Ever wondered about the heart and soul of Portuguese cuisine? Look no further than Bacalhau! This versatile salted cod fish is a staple, and one of the most beloved recipes using cod fish is the comforting and incredibly flavorful Bacalhau com Batatas. Far from complicated, this traditional Portuguese dish brings together tender flaked cod, creamy potatoes, and a medley of aromatic vegetables, all baked to perfection. It’s a dish that truly embodies simplicity and rich flavor, making it a favorite for family dinners and special occasions alike. Get ready to discover how easy it is to bring a taste of Portugal right into your kitchen!

Ingredients

• For Soaking the Cod: 1 lb (approx. 450g) salted cod fish fillets (known as Bacalhau)
• For the Dish:
• 2 lbs (approx. 900g) Russet or Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
• ½ cup extra virgin olive oil, plus more for drizzling
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• ½ cup fresh parsley, chopped, plus more for garnish
• 1 cup whole milk (optional, for creamier potatoes)
• Salt and freshly ground black pepper to taste
• Pinch of paprika (optional)

Directions

1. Rehydrate and Desalt the Cod (The Essential First Step!)
   1. Place your salted cod fish fillets in a large bowl and cover them completely with cold water.
   2. Refrigerate for at least 24 hours, changing the water every 6-8 hours. This is crucial to remove excess salt and rehydrate the fish. For thicker fillets, you might need up to 48 hours. The cod should feel pliable and much less salty when tasted.
   3. Once desalted, drain the cod and rinse it under cold water.
   4. Gently flake the cod into bite-sized pieces, removing any skin and bones. Set aside.
2. Prepare the Potatoes
   1. Peel and slice the Russet or Yukon Gold potatoes into ¼-inch rounds. Russet potatoes are excellent for absorbing flavor and getting nice and tender.
   2. In a large pot, cover the potato slices with cold water and a pinch of salt. Bring to a boil and cook for about 5-7 minutes, until they are slightly tender but still firm enough to hold their shape. Drain well and set aside.
3. Sauté the Aromatics
   1. In a large skillet, heat ½ cup of olive oil over medium heat.
   2. Add the thinly sliced onions and cook, stirring occasionally, until they are very soft and translucent, about 8-10 minutes. Don't rush this step; sweet, tender onions are key to the dish's flavor.
   3. Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
   4. Remove the skillet from the heat and stir in the chopped fresh parsley.
4. Assemble and Bake
   1. Preheat your oven to 375°F (190°C).
   2. Lightly grease a large baking dish (approx. 9x13 inches) with a little olive oil.
   3. Arrange a single layer of the par-cooked potato slices at the bottom of the baking dish. Season lightly with salt, pepper, and a pinch of paprika if using.
   4. Spread about half of the sautéed onion and garlic mixture over the potatoes.
   5. Distribute half of the flaked cod over the onion layer.
   6. Repeat the layers: another layer of potatoes, the remaining onion and garlic mixture, and finally, the rest of the flaked cod.
   7. Top with a final layer of the remaining potato slices.
   8. Pour the optional milk evenly over the potatoes (this helps create a creamier texture). Drizzle generously with additional olive oil over the entire dish.
   9. Bake for 30-40 minutes, or until the potatoes are completely tender and the top is beautifully golden brown.
5. Serve and Enjoy!
   1. Once out of the oven, let the Bacalhau com Batatas rest for a few minutes before serving.
   2. Garnish with extra fresh parsley if desired. Serve hot and enjoy this authentic taste of Portugal!