Bacalhau in English: Portuguese Salt Cod Recipe

“Bacalhau” is Portuguese for cod, and in cooking it usually means salted, dried cod used in dishes across Portugal. This baked bacalhau recipe layers soaked salt cod with potatoes, onions, olive oil, and eggs for a hearty meal; recipes vary by region and family, and this is one practical version.

Ingredients

1 lb (450 g) dried salted cod, skinless and boneless if available
1½ lb (680 g) Yukon Gold or other waxy potatoes, peeled and cut into ½-inch (1.3 cm) slices
2 medium yellow onions, about 12 oz (340 g), thinly sliced
3 garlic cloves, about 15 g, thinly sliced
½ cup (120 ml) extra-virgin olive oil, divided
½ tsp (3 g) fine salt, only if needed after tasting
¼ tsp (0.5 g) freshly ground black pepper
4 large eggs, about 200 g without shells
2 tbsp (30 ml) chopped fresh parsley
½ cup (60 g) pitted black olives
1 lemon, cut into wedges, for serving

Instructions

Desalt the cod. Rinse the salted cod under cold running water to remove surface salt. Put it in a large bowl, cover with plenty of cold water, and refrigerate for 24 hours, changing the water every 6–8 hours. Thick pieces may need up to 36 hours; the exact time depends on thickness and how salty the fish is. After soaking, cut a small piece and cook it briefly in a pan to taste. If it remains very salty, replace the water and soak for another 4–6 hours. Keep the fish refrigerated throughout soaking.
Prepare the fish and oven. Drain the cod, pat it dry, and check carefully for any remaining bones. Heat the oven to 375°F (190°C). Put the cod in a saucepan, cover with fresh water, and bring it just to a gentle simmer. Cook for 5–8 minutes, until the fish separates into flakes and reaches 145°F (63°C) at its thickest point on a food thermometer, the USDA FSIS safe minimum for fish. Lift it out, cool briefly, then break it into large flakes.
Cook the potatoes. Add the sliced potatoes to the same saucepan of hot water and simmer for 6–8 minutes, until just tender around the edges but still holding their shape. Drain well. They will finish cooking in the oven, so do not let them fall apart.
Soften the onions. Warm ¼ cup (60 ml) of the olive oil in a large skillet over medium-low heat. Add the onions and cook for 10–12 minutes, stirring occasionally, until soft and translucent but not deeply browned. Stir in the garlic for the final minute. Remove the pan from the heat.
Assemble. Lightly oil a 9-by-13-inch (23-by-33 cm) baking dish with a little of the remaining oil. Arrange half the potatoes in the dish, then add half the onion mixture and half the cod. Repeat with the remaining potatoes, onions, and cod. Drizzle with the rest of the olive oil and season with black pepper. Taste a flake of cod before adding salt; desalting often leaves enough behind.
Bake and cook the eggs. Bake for 20–25 minutes, until hot throughout and the potato edges are lightly golden. Meanwhile, place the eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from the heat, and leave for 10–12 minutes; chill briefly in cold water, peel, and slice. For whole boiled eggs, cook until the yolks and whites are firm.
Finish and serve. Scatter the sliced eggs, parsley, and olives over the hot fish and potatoes. Rest for 5 minutes, then serve with lemon wedges. The short rest makes it easier to portion without requiring the casserole to become cold.

Tips

Plan for desalting. Salt cod is not ready to cook straight from the package. Soaking time varies with the thickness and curing, so taste a cooked sample before assembling; a salty bite can overpower the whole dish.
Use fresh cod only as a different shortcut. If salted cod is unavailable, use 1 lb (450 g) fresh cod and season it lightly. It will lack the concentrated, savory flavor of bacalhau, and it does not need soaking; cook it to 145°F (63°C) before flaking.
Keep the layers distinct. Use waxy potatoes and simmer them only until barely tender. Starchy potatoes or overcooking can make the casserole mushy.
Salt at the end. Salt cod varies in saltiness even after soaking. Taste the fish before adding the optional salt, and remember that olives contribute salt too.

Serving Suggestions

Serve bacalhau hot as a main course, with a crisp green salad or simply dressed greens to balance the rich olive oil and potatoes. Crusty bread is useful for the flavorful oil in the baking dish. A side of steamed green beans or sautéed kale also works well. Add lemon at the table so each person can adjust the acidity, and offer extra parsley or olives separately.

Variations

Portuguese bacalhau has many regional and household preparations, so the name does not refer to one single recipe. For a more rustic version, leave the potato skins on after scrubbing them well. Add 1 sliced red bell pepper to the onions, or layer in a handful of blanched spinach for extra vegetables. Some versions include hard-boiled eggs and olives, as here; others omit one or both. For a less oily result, reduce the olive oil to ⅓ cup (80 ml), though the potatoes will be less richly coated. If using fresh cod, keep the same layering method but season gently and avoid soaking it.

Storage and Reheating

Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat portions covered in a 325°F (165°C) oven until the center reaches 165°F (74°C), checking with a food thermometer; add a teaspoon of water or olive oil if the potatoes look dry. A microwave also works: cover loosely, heat in short intervals, and check that the center reaches 165°F (74°C). Avoid repeatedly warming and cooling the whole dish. Freezing is possible for up to 2 months, but the potatoes may soften and become grainy after thawing; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What does bacalhau mean in English?
In Portuguese, bacalhau means cod. In recipes it most often refers to salted, dried cod, though the word can also mean cod more generally. “Salt cod” is the clearest English translation when the recipe calls for the preserved fish.

Can I cook bacalhau without soaking it?
No, not if it is dried salted cod. It is far too salty to use directly, and cooking will not remove enough salt. Soak it in cold water in the refrigerator, changing the water regularly, and taste a cooked sample before using it.

How can I tell when the cod is desalted?
There is no reliable visual sign because thickness and curing vary. Cook a small piece and taste it. It should taste pleasantly seasoned rather than sharply salty; if needed, soak the rest longer in fresh refrigerated water.

Can I use frozen cod instead of salt cod?
You can, but the result is a fresh-cod casserole rather than the usual salted-cod bacalhau. Thaw frozen cod safely in the refrigerator, pat it dry, season lightly, and cook it to 145°F (63°C). Do not soak fresh or frozen cod in water to desalinate it.

Can I prepare the casserole ahead?
Yes. Desalt the cod a day ahead and keep it refrigerated. You can also assemble the casserole without the eggs, cover it, and refrigerate it for up to 24 hours. Bake it until hot throughout; allow extra time if it goes into the oven cold, and cook the eggs separately before serving.

Why is my bacalhau too salty?
The cod probably needed a longer soak or more frequent water changes. Curing levels vary, so a fixed soaking time cannot guarantee the same result every time. Taste a cooked sample before assembly, and avoid adding salt until the finished casserole has been checked.

More recipes to cook

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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