BACALHAU (PORTUGUESE SALT COD STEW)
Portuguese salt cod stew (bacalhau or bacalhoada) is layered and baked in the oven. Made with salt cod, potatoes, hard boiled eggs, onions, olives, and lots of olive oil, it's a satisfying recipe for cozy nights.
Provided by Elise Bauer
Categories Dinner Soup Stew Cod Fish Stew Portuguese Salt Cod
Time P1DT2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven (optional): If you plan to bake the bacalhoada, instead of simmering it on the stove, preheat the oven to 350°F.
- Simmer the salt cod in milk and/or water: Put salt cod in a saucepan. Add enough milk, water, or a mixture of milk and water to just cover. Bring mixture to a simmer. Let simmer for a couple minutes. Remove the fish and set aside.
- Parboil the potatoes and slice: Parboil the potatoes for 20 minutes (you can cook them in the water you used to cook the fish if you want). Slice potatoes into 1/4-inch thick rounds.
- Cook on the stovetop or bake: Place on stovetop on medium heat, and cook, covered, for 30 minutes. Or bake, covered in a preheated 350°F oven for 30 to 40 minutes, or until everything is completely cooked through. Serve with sides of rice and salad, or some crusty bread.
Nutrition Facts : Calories 594 kcal, Carbohydrate 31 g, Cholesterol 179 mg, Fiber 4 g, Protein 42 g, SaturatedFat 5 g, Sodium 4209 mg, Sugar 5 g, Fat 33 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
Steps:
- Soak the dried salted cod in cold water for 24 hours, changing the water several times.
- Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
- In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
- Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
- Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
- Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
PORTUGUESE SALT COD HASH
Steps:
- 1. At least 24 hours prior to preparing the dish, rinse the cod well to remove any surface salt, then soak it in a large bowl with plenty of water, changing the water several times during the 24 hours. When ready to begin the recipe, drain and rinse the salt cod again. 2. Fill a bowl with cold water and set aside. Bring a large pot of water to a boil, slip the cod into the pot, and cook until it flakes easily, about 12 minutes, depending on the thickness of the fillet. Remove the fish from water with a slotted spoon and place in the bowl of cold water to stop the cooking. 3. When cool, remove the fish from the bowl, pat it dry with paper towels, and set aside. 4. In a medium saucepan with high sides, heat the vegetable oil over medium-high heat until it reaches 365°F (185°C). Add the potato cubes and fry until golden, 5 to 7 minutes. Transfer the potatoes to paper towel to drain and set aside. 5. Heat 1/4 cup of the olive oil in a large skillet over medium heat until hot. Saute the onion, bell pepper, and bay leaves until the onions are glassy and soft, 5 to 7 minutes. Break the cod into large flakes and add it to the skillet. Add the chopped garlic and another 1/4 cup of olive oil and continue to cook until the onions are golden, making sure not to burn the garlic, about 3 minutes. 6. Stir the fried potatoes and olives into the cod mixture until warmed through. Season with salt and white pepper to taste. Remove the skillet from the heat and discard the bay leaves. Sprinkle the parsley over the cod mix and toss. Set aside. 7. Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium high heat. Fry the eggs over easy, 2 to 4 minutes. 8. To serve, mound the salt cod hash in the center of four plates and top each with an egg. Bring to the table immediately.
BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)
Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. You need to soak the cod in water overnight to remove the salt. Serve hot.
Provided by Vólola
Categories World Cuisine Recipes European Portuguese
Time P1DT1h58m
Yield 8
Number Of Ingredients 10
Steps:
- Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
- Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
- Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 16 g, Cholesterol 172.5 mg, Fat 6.8 g, Fiber 2.7 g, Protein 73.4 g, SaturatedFat 1.1 g, Sodium 8042.1 mg, Sugar 3.5 g
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- Cook the potatoes whole in the same water you used to cook the cod, until fork tender. Allow them to cool before removing the peel and cutting them into thin slices.
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- Soak the salted cod for 48 hours. Rinse it well under running water and place it in a bowl. Cover the cod fish with cold water and cover the bowl with plastic wrap. Refrigerate and change the water 4 times a day, until the cod is sufficiently desalted. Flake the cod into big chunks, removing any bones, and reserve.
- Parboil the potatoes. Place the potatoes in a large pot and cover with salted water. Bring to a boil, reduce heat to medium-low and simmer for about 5 minutes. The potatoes should still be firm and your fork should meet resistance, as they will finish cooking in the oven. Drain and reserve.
- Assemble the dish. Liberally grease a 3-qt ovenproof casserole dish with olive oil. Add 1/3 of the sliced onions, then layer half of the potatoes, half of the cod fish and another generous layer of olive oil. Repeat, finishing with a layer of onions and a good pour of olive oil. Cover with foil.
PASTéIS DE BACALHAU ~ SALT COD FRITTERS – LEITE'S CULINARIA
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- Boil the potatoes (preferably in their skins, so the potatoes don’t absorb water). Peel the potatoes and mash or sieve them. Set aside.
- Meantime, simmer the cod in enough boiling water to cover until tender, about 20 minutes. Drain the cod, discard the skin and bones, and flake the fish as much as you can with your fingers or a fork to reduce it to threads. (The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists. In this way you will have mashed cod.)
- Mix the cod with the mashed potatoes and add the eggs, 1 by 1, and then the onion and parsley. Taste and, if desired, season with salt. You may not need to add any, as the cod itself retains quite a lot of saltiness, in spite of being soaked and boiled. The mixture should be quite stiff, enabling a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk. Allow this to cool completely before deep frying.
- With two tablespoons, shape the fishcakes like large eggs and place in the hot oil (370°F/190°C), turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper, to absorb excess fat. Go on molding and frying until you use up the mixture.
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