Bacalhau Grill San Jose: A Portuguese Salt Cod Recipe

Bacalhau is Portugal’s much-loved salt cod, prepared in many regional and family styles and served with ingredients such as potatoes, olive oil, and herbs. This grilled version pairs desalinated cod with charred potatoes, peppers, and onion for a generous, savory meal; San Jose is the search location, not a separate traditional bacalhau style.

Ingredients

1½ lb (680 g) boneless salted cod pieces, preferably no thicker than 1 inch (2.5 cm)
8 cups (1.9 L) cold water for soaking, plus fresh water for each change
1 lb (450 g) small waxy potatoes, such as Yukon Gold or red potatoes
1 medium yellow onion (about 8 oz/225 g), cut into thick wedges
1 large red bell pepper (about 7 oz/200 g), seeded and cut into wide strips
4 tablespoons (60 ml) extra-virgin olive oil, divided
3 garlic cloves (about 15 g), finely chopped
1 lemon (about 100 g), cut into wedges
¼ teaspoon (0.5 g) freshly ground black pepper
¼ teaspoon (0.5 g) sweet or smoked paprika, optional
¼ cup (15 g) chopped fresh flat-leaf parsley
½ cup (75 g) pitted green olives, optional, for serving

Instructions

Rinse and soak the cod. Rinse the salted cod under cold running water to remove surface salt. Put it in a large nonreactive bowl or food-safe container and cover with 8 cups (1.9 L) cold water. Cover and refrigerate for 24 hours, changing the water about every 6 hours. Keep the fish refrigerated throughout; do not soak it on the counter. These water changes draw out excess salt while allowing the cod to retain its characteristic savory flavor.
Prepare the grill and potatoes. After soaking, drain the cod and pat it dry. Heat an outdoor grill to medium-high, about 400°F (204°C), and clean and oil the grates. Put the potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer for 10–12 minutes, until a paring knife enters the outside easily but the centers remain firm. Drain, cool just enough to handle, and halve any potatoes larger than a golf ball. Parboiling gives them a tender center without leaving them on the grill long enough to dry out.
Season the vegetables and fish. Toss the potatoes, onion wedges, and bell pepper with 2 tablespoons (30 ml) olive oil and the black pepper. Do not add salt: even well-soaked bacalhau can be salty, and the olives add more seasoning. Rub the cod lightly with 1 tablespoon (15 ml) olive oil. Sprinkle it with the garlic and paprika, if using. If the cod pieces are fragile, set them in a lightly oiled grill basket or on a piece of heavy-duty foil with a few small holes poked through it.
Grill the vegetables. Arrange the potatoes, onion, and pepper in a grill basket or on a grill-safe tray. Grill for about 8–10 minutes, turning once or twice, until the potatoes have browned patches and the onion and pepper are softened with a little char. A basket keeps smaller potato pieces from slipping through the grates. If your grill has hot and cool spots, move the vegetables as needed so the onion edges do not scorch before the potatoes color.
Grill the cod. Place the fish on the oiled grates or in its basket. Grill for about 4–6 minutes per side, depending on thickness, turning carefully only once if the pieces hold together. Thin pieces may cook sooner; use a thin spatula and avoid pulling at fish that is still sticking. Check the thickest part with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for fish at 145°F (63°C). At that temperature the flesh should be opaque and separate into flakes. If it has not reached 145°F (63°C), continue grilling and check again.
Dress and serve hot. Transfer the fish and vegetables to a warm platter. Drizzle with the remaining 1 tablespoon (15 ml) olive oil, scatter over the parsley, and squeeze lemon over the top to taste. Add the optional olives. Let the platter stand for about 3 minutes while you bring it to the table; handle the cod gently because cooked salt cod flakes easily.

Tips

Desalting takes patience. The 24-hour soak assumes relatively even pieces no more than about 1 inch (2.5 cm) thick. Thick, dense fillets can need longer; if yours are substantially thicker, continue soaking in the refrigerator and change the water every 6–8 hours. Extra soaking time changes the total recipe time. A quick rinse cannot replace soaking, and soaking at room temperature is not a safe shortcut.
Check salt before adding any. Salt levels vary by brand, cut, and how thoroughly the fish was desalinated. The potatoes and vegetables are deliberately seasoned without salt. If you want to assess the cod, cook a small flake completely and taste that cooked piece rather than sampling the fish raw.
Use a basket for delicate pieces. Salt cod often separates into large flakes, especially after rehydrating. A fish basket, perforated grill pan, or foil support makes turning easier. Lightly oil the cooking surface and wait until the fish releases with gentle pressure instead of scraping it loose too early.
Fresh cod is a workable substitute, but different. Use 1½ lb (680 g) fresh cod and skip the soaking. Season it lightly with salt, then grill until it reaches 145°F (63°C). Fresh cod has a milder taste and less of the distinctive concentrated savoriness of bacalhau, so olives and a little extra olive oil can help round out the plate.

Serving Suggestions

Serve the cod straight from a large platter with the grilled potatoes and vegetables, making sure each serving gets a little onion, pepper, and parsley. Lemon wedges let diners adjust the brightness themselves. A simple green salad dressed with olive oil and vinegar provides a crisp contrast, while crusty bread is useful for the juices and olive oil left on the platter. For a fuller Portuguese-inspired meal, add rice or cooked greens, but keep the sides simply seasoned so they do not compete with the fish.

For a San Jose dinner table, this format also works well as a shared meal: place the platter in the center and offer olives, extra lemon, and a small bowl of olive oil alongside it. If you are serving guests who are unsure about salt cod, explain that it is preserved fish that has been soaked before cooking; the final flavor is savory rather than as sharply salty as the dried fish smells before soaking. Keep the fish warm only briefly while serving, since prolonged heat can make its flakes dry.

Variations

Add tomatoes: Grill 1 cup (150 g) cherry tomatoes in a grill basket until softened and blistered, then mix them with the potatoes just before serving. They add juiciness and acidity, making the dish a little less traditional in presentation but a natural partner for olive oil and cod.

Use a stovetop grill pan: If you do not have an outdoor grill, cook the fish in a lightly oiled ridged grill pan over medium-high heat and roast or pan-brown the vegetables separately. Work in batches rather than crowding the pan, and use the thermometer temperature rather than color alone to decide when the fish is done.

Make it more garlicky: Stir one additional finely chopped garlic clove into the olive oil after grilling, then spoon the oil over the finished platter. Adding raw garlic at the end gives a sharper flavor; if you prefer a softer taste, warm the garlic gently in the oil in a small pan before serving, without browning it.

Change the potatoes: Small fingerling potatoes are especially convenient because they can be halved lengthwise and grilled after parboiling. If using larger potatoes, cut them into even 1-inch (2.5 cm) chunks so they finish at roughly the same time. Avoid using very floury potatoes if you want pieces that stay intact in the grill basket.

Storage and Reheating

Refrigerate cooked bacalhau and vegetables within 2 hours of cooking, in a shallow covered container. They keep for 3–4 days in the refrigerator. For the best texture, store fish and vegetables separately if you can; the potatoes can absorb some of the fish’s salty juices while sitting. Freeze leftovers in a well-sealed freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, not on the counter.

Reheat only the portion you plan to eat. Put the fish and vegetables in a covered oven-safe dish with a teaspoon or two of water or olive oil, and warm at 325°F (163°C) until hot throughout. Check leftovers with a food thermometer and reheat them to 165°F (74°C). A microwave also works: cover the dish, heat in short intervals, and check the center, since cod can become tough if overheated. The fish is also good cold in a salad, provided it has been refrigerated promptly and kept cold until serving.

Frequently Asked Questions

Is bacalhau the same as fresh cod?
Bacalhau generally refers to cod that has been salted and dried for preservation. It must be soaked to remove much of that salt before cooking. Fresh cod can substitute in this recipe, but it will have a milder flavor and will not have the same preserved-fish character.

How can I tell whether the cod has soaked long enough?
Thickness and salting vary, so there is no single soak time that works for every piece. This recipe uses 24 hours for pieces up to about 1 inch thick, with water changes every 6 hours. For thicker pieces, continue the refrigerated soak and change the water; if you want to check the salt level, cook a small flake fully and taste it.

Can I cook the cod without an outdoor grill?
Yes. Use a grill pan on the stovetop, or roast the fish and vegetables on separate lightly oiled trays in a 425°F (218°C) oven. The fish still needs to reach 145°F (63°C), and cooking time will depend on thickness and on how hot your oven runs. The flavor will be less smoky, but the olive oil, lemon, garlic, and parsley keep the dish balanced.

Why did my cod break apart on the grill?
Rehydrated cod is naturally flaky, and pieces can be fragile if handled repeatedly or turned before they release. Dry the surface, oil the fish and cooking surface, and use a basket or foil support. Turning once is usually enough; if a piece does break, serve the flakes over the potatoes rather than trying to move them again.

Should I salt the potatoes and peppers?
Not before tasting the cooked fish. Salt cod can retain quite a bit of salt after soaking, and the olives contribute additional saltiness. Serve the vegetables as written, then let diners add salt at the table if the finished portions need it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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