Bacalhau Translation in English: Salt Cod Explained

“Bacalhau” is Portuguese for salted and dried cod, often translated simply as “salt cod” in English; it can also refer to a dish made with that fish. This Portuguese-style baked bacalhau pairs carefully desalinated cod with potatoes, onions, olive oil, and eggs for a hearty meal that is savory without being difficult to prepare.

Ingredients

1 lb (450 g) boneless, skinless salted cod, desalted as directed below
1 lb (450 g) Yukon Gold or other waxy potatoes, peeled and cut into ½-inch (1.25 cm) slices
2 medium yellow onions, about 12 oz (340 g), thinly sliced
3 tablespoons (45 ml) extra-virgin olive oil, divided
2 garlic cloves, finely chopped
½ cup (120 ml) water
4 large eggs, about 7 oz (200 g) without shells
¼ teaspoon (1 g) ground black pepper
2 tablespoons (8 g) chopped fresh parsley
¼ cup (30 g) pitted black olives

Instructions

Desalt the cod in advance. Rinse the salted cod under cold running water to remove surface salt. Put it in a large bowl, cover with cold water, and refrigerate for 24–36 hours, changing the water every 6–8 hours. The timing depends on the thickness of the pieces and the salt level; taste a small cooked flake before proceeding. It should taste pleasantly seasoned, not sharply salty. This soaking time is separate from the recipe’s 1 hour 5 minutes of active preparation and cooking.
Prepare the fish and oven. Drain the cod, remove any remaining skin or pin bones, and cut it into bite-size pieces. Heat the oven to 400°F (200°C). Lightly oil a 2-quart (1.9 L) baking dish with 1 teaspoon of the olive oil.
Parboil the potatoes. Place the sliced potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer for 6–8 minutes, until the edges are tender but the centers still hold their shape. Drain well. Do not cook them completely through: they will finish in the oven.
Soften the onions. While the potatoes cook, heat the remaining olive oil in a large skillet over medium heat. Add the onions and cook for 8–10 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and black pepper and stir for 30 seconds. Pour in the water and simmer for 2 minutes, scraping up any browned bits.
Layer the baking dish. Arrange half the potatoes in the dish, followed by half the onion mixture and half the cod. Repeat with the remaining potatoes, onions, and cod. Cover the dish tightly with foil and bake for 20 minutes.
Cook the eggs and finish baking. While the dish bakes, place the eggs in a small saucepan, cover with water, bring to a boil, then cook for 9–10 minutes. Cool under cold running water, peel, and slice. Remove the foil from the baking dish and bake for another 10–12 minutes, until the potatoes are tender and the fish flakes easily. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish.
Garnish and serve. Scatter the parsley and olives over the hot bake, arrange the egg slices on top, and serve. Taste before adding salt; properly desalted cod and olives may provide enough.

Tips

Desalt patiently. Keep the fish refrigerated while soaking, and use a large bowl with plenty of water. Thick pieces may need closer to 36 hours. If the cod remains too salty, continue soaking and change the water again.
Use unsalted fresh cod if needed. Replace the salted cod with 1 lb (450 g) fresh cod. Skip soaking and season the layers lightly with salt. The flavor will be milder and less characteristically bacalhau.
Choose waxy potatoes. Yukon Gold or red potatoes hold their shape better than very starchy varieties. Drain them thoroughly after parboiling so the bake does not turn watery.
Adjust salt at the end. Salted cod varies considerably, and olives add salt too. Avoid salting the onion mixture until you have tasted a cooked flake of cod.

Serving Suggestions

Serve the bake hot as a main course, with a green salad dressed in lemon and olive oil or simply cooked green beans. Crusty bread is useful for the olive-oil-rich juices. The egg and olives are common accompaniments, but portions and garnishes vary among Portuguese households and regional bacalhau recipes.

Variations

For a softer, creamier version, stir ¼ cup (60 ml) heavy cream into the onion mixture before layering; this makes the dish richer and less traditional in flavor. Add ½ cup (75 g) sliced roasted red pepper with the onions for sweetness, or use green olives for a sharper, brinier finish. For a stovetop variation, simmer the layers gently in a covered, heavy pan until the potatoes are tender and the cod reaches 145°F (63°C); check that the bottom does not scorch.

Storage and Reheating

Refrigerate leftovers within 2 hours in a covered container. They keep for 3–4 days in the refrigerator. Reheat individual portions in a covered oven-safe dish at 325°F (165°C) until steaming hot throughout and 165°F (74°C) at the center, checked with a food thermometer; a microwave also works if you cover the portion and stir or rotate it midway. Avoid repeatedly reheating the whole dish. You can freeze leftovers in an airtight freezer-safe container for up to 2 months, though the potatoes may soften; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What does “bacalhau” mean in English?
It most commonly means salted and dried cod, or “salt cod.” In a menu or recipe, it may also name a prepared dish made with that fish. Fresh cod is usually called “fresh cod” rather than bacalhau.

Is bacalhau the same as fresh cod?
No. Bacalhau is cod preserved by salting and drying, so it has a firmer texture and a concentrated, salty flavor. It must be soaked and rinsed before cooking. Fresh cod does not need desalting and produces a milder result.

Can I use frozen cod for this recipe?
Yes, use plain frozen cod that has been thawed in the refrigerator and patted dry. It is a substitute for the desalted fish, not a replacement for salted bacalhau’s distinctive flavor. Add a little salt only after tasting the finished layers.

How do I know when salted cod has soaked long enough?
Soak it in the refrigerator and taste a small flake after cooking it briefly. It should be savory but not unpleasantly salty. If it tastes too salty, refresh the water and continue soaking; thickness and curing strength make the required time variable.

Why is my bacalhau bake watery?
The potatoes may not have drained fully, or the onions may have released excess liquid. Drain the potatoes well, simmer the onion mixture until most of its water evaporates, and bake uncovered for the final 10–12 minutes so excess moisture can escape.

Can I make the dish ahead?
You can desalinate the cod in advance and refrigerate it, covered, after draining. You can also assemble the layers and refrigerate them for up to 24 hours before baking; allow a chilled dish extra oven time and confirm the fish reaches 145°F (63°C) before serving.

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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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