Terumi Morita
December 16, 2025·Recipes·1 min read · 225 words

Bacalhau (Portuguese)

This recipe highlights the traditional preparation of bacalhau, a cornerstone of Portuguese cuisine.

Contents（5項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Common mistakes
  4. 04What to look for
  5. 05Chef's view
A beautifully plated bacalhau dish garnished with herbs.
RecipePortuguese
Prep15m
Cook20m
Serves4 portions
LevelMedium

Ingredients

  • 4 pieces of salted cod (bacalhau), 200g each
  • 4 medium potatoes, peeled and sliced
  • 1 large onion, thinly sliced
  • 4 cloves of garlic, minced
  • 100ml olive oil
  • 1 bay leaf
  • Salt, to taste
  • Black pepper, to taste
  • Chopped parsley, for garnish
  • Olives, for serving

Steps

  1. Soak the salted cod in water for 24 hours, changing the water several times.

  2. Boil the potatoes in salted water until tender, then drain and set aside.

  3. In a skillet, heat olive oil over medium heat; sauté the onion and garlic until translucent.

  4. Add the soaked cod and bay leaf; cook until the fish is flaky.

  5. Combine the potatoes with the cod mixture; season with salt and pepper.

  6. Garnish with parsley and serve with olives.

Tools you'll want

  • · Digital kitchen scale (gram precision)
See the full kit on the Recommended page →

Why this works

Bacalhau relies on proper soaking to remove excess salt, which prevents it from being overwhelmingly briny. The cooking method involves gentle sautéing, preserving the fish's moisture and enhancing its natural flavors. The addition of potatoes absorbs excess moisture and provides a hearty balance. Olive oil contributes richness, while herbs impart freshness.

Common mistakes

Not soaking the cod long enough. Insufficient soaking results in an overly salty dish.
Overcooking the fish. This can lead to dryness. Aim for flakiness.
Neglecting to season properly. While the cod is salted, the dish needs additional seasoning. Taste and adjust.
Using low-quality olive oil. A robust olive oil enhances flavors; choose a good quality for best results.
Skipping the garnishes. Parsley and olives add flavor and visual appeal; don’t omit them.

What to look for

  • Cod should appear firm and flake easily.
  • Potatoes should be tender but not mushy.
  • The oil should shimmer without smoking.
  • A fragrant aroma from sautéing onions and garlic.
  • Vibrant green parsley contrasting with the dish.

Chef's view

Bacalhau is more than a dish; it's a cultural staple in Portugal, often featured in festive meals and family gatherings. Its preparation reflects the historical reliance on preserved fish, a necessity in maritime cultures. Mastering bacalhau involves understanding the balance of flavors and textures, a testament to Portuguese culinary heritage.