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That’s not the recipe my very portuguese mother made. The real recipe includes sliced tomatoes and absolutely NO milk or eggs. This must be a Brazilian version, not the real one.
This is how we know it as well. Please supply recipe..
Can this be frozen?
Hi, Elizabeth! No, I don’t think this one would freeze very well, mostly because of the hard boiled eggs. You could try freezing without the hardboiled eggs, though the potatoes might be a bit mushy upon thawing and reheating. Hope that helps!
I have frozen Bacalao and have had great results. The trick is to allow it to defrost and insert it into a preheated oven. You should have a good result.
Really nice and comforting. Subtle flavours except for the olives, but I love it and so does our 2 year old. A new family favourite!
There doesn’t seem to be any liquid in it. It doesn’t dry out on stovetop?
You add milk (or water) in the second step.
But that’s just to cook the fish? Then it shows layering without mention of adding water or milk.
I know it seems unusual, but after layering the cooked fish and parboiled potatoes with the remaining ingredients, there’s no other liquid added. We double-checked with other recipes!
If it’s dry you let the egg mix cook too long. It should be added at the last minute before serving. Allow it to coagulate but don’t let it dry out. It should remain a little runny.
I’m from fall riVer mass and grew up eating this absolutely love balcahau this was a pretty good recipe
Great recipe! Instead of plain black olives, I substituted quality garlic stuffed green olives along with 5 tablespoons of a coarse chopped green and black olive tapenade made with olive oil and red crushed peppers. I soaked the salted cod until salt taste was gone…the tapenade replaced the needed salt. Keep posting great recipes! Do you have any recipes for spoon bread?
Not yet but that’s a great idea, thank you! Thanks for the feedback on the recipe too. ~Elise
There are 365 ways to serve bacalhau.
This bacalhoada is one of my favorites.
But don’t add rice, you aleady have the potatoes.
You can add some shreaded cabbage or broad leafy kale.
“Bacalhau com todos” is the traditional Christmas eve dish in Portugal.
I was given a very similar recipe recently, and, unable to find salt cod, I made it with fresh. I boiled the fresh cod in salted water for just a few minutes and used the fish water for the potatoes. It was wonderfully delicious.
I made this last night and it turned out quite well. I was expecting my family to turn up their noses, but I was pleasantly surprised when they ate it without question and had seconds.
My husband (who grew up in England, but also has Norwegian roots) really liked the combination and thought it was one of the best uses for salt cod he’d experienced. I finally had to remove the casserole from the table because he kept taking another morsel every so often.
I bought Bos’n brand boned salt cod in the little pine box, 1 lb encrusted with salt and wrapped in a piece of paper in the box, about $8-9. After viewing a YouTube video of a Brazilian making this dish, I didn’t spare the olive oil, either. I used at least a cup, probably more.
My 11 yo old son, who seems to be going back into a slightly picky stage, was unexpectedly ok with it, as the dreaded onions were easy to set aside, and he likes both fish and hard boiled eggs.
Now for my major change – I didn’t use potatoes. I know it would have received even more favor if I had, but I can’t eat potatoes because more than a very small amount sends my blood glucose through the roof, then crashing later. And I love potatoes and find a small portion just too frustrating. So I used turnip slices. I didn’t have any of the nice fresh turnips from my CSA produce box (a farm subscription program) so I had to buy them at the Vons supermarket and I suspect they were a bit long in the tooth. I also probably parboiled them a bit too long, but they were ok.
I think next time I make this, instead of using turnips, I’ll use fairly large cauliflower florets and I won’t parboil them first. I think that will work. Or maybe I’ll divide it into two smaller casseroles and use parboiled cauliflower in one and raw cauliflower in the other and see which one is better after baking.
I’ve got one of those wooden boxes of salt cod in the back of my fridge, waiting for just the right recipe. This might be it, though I’ll go very easy on the potatoes because of my blood glucose.
I found the salt cod at Henry’s Marketplace, a San Diego branch of Wild Oats food stores for $8.99. It was located in the cooler section with bacon and kielbasa smoked sausage.
I am from the Caribbean Island Of St. kitts and we cook Salt Fish as a traditional dish for Sunday Breakfast. The way we do it is to soak the Salt Fish overt night , then drain off and add fresh water and bring the fish to a semi boil , again draining the water off.We may do that at least two times before actually boiling the fish for about 20mins. After which we debone and also remove the skin as that also removes the scales. We then break it into pieces and set a side. The next step is to cut up onions, garlic , tomatoes and a nice piece of hot peper and yes green sweet pepper . We saute that in cooking oil, which can be for the ones like me olive oil. When the vegetables are wilted I add fresh tyme leaves and chopped green onions which we call herbs.. once its wilted and cooked down you then add in the salt fish and a bit of either water or wine or both , let simmer a bit then salt to taste. some times we will as a package of a seasoning called Sazon, it has a red coloring to it .
This dish is ten served with a great salad . Oh , I almost forgot some folks added a few hard boiled eggs ,I some times add a small diced eggplant to the vegetables when cooking before adding the fish . either way its a great dish. This is one of the many uses we do with Salt Fish , but its the traditional .and also has been adopted as our national dish . You can google the island naame for more information on our heritage and culture .
Ninette Grace Bird a Kittitian from St. Kitts who spends time between California and her home land of her birth… which is also known as Sugar City…I will leave that for a history lesson as to the name.
Thank Ninette for sharing your approach to salt cod! ~Elise
I was unaware of any dish that included salted cod. With the advent of telvision celebrity chef’s and travel food shows for foodies I’ve been hooked on Bourdain and Zimmern. Through their shows I was introduced to bacalhau and have looked forward to trying it myself.
Last week while wandering through Safeway I found salted cod in 1 lb. packages, and I added one to my cart. Over this past weekend I made bacalhoada for my family. Prior to making it my family and friends were leary, even myself. The name itself isn’t inspiring, the appearance is deceiving. Ultimately when the dinner was done we dished up our bacalhoada over a bed of rice. With little enthusiasm we nervously took a nibble. Table wide the mood shifted dramatically. After our first tentative bite we then ate with gusto. This dish was an incredible delight and will be made again for others to indulge in.
As my wife and I talked about the dish we agreed that it spoke to us on a spiritual level. Growing up in Alaska we are accustomed to our comfort food, of which include roasted salmon and fried potatos with onions. This bacalhoada had the same oniony sweetness, potato starchiness, and richness from the cod and olive oil. The kalamata olives that I had originally fretted over because of their strong flavor had really complimented the dish. Thank you for sharing!
Thank you for sharing your story, Josh. I’m so glad you liked the dish! ~Elise
Elise, I’m portuguese and make portuguese food all the time.
This dish is SO good, it’s actually like Bacalhau A Gomes de Sa, it looks exactly the same LOL
I agree though, the salt cod is hard to find here in the states, I usually have my family send me a package with it. But it’s found everywhere in portugal and south africa.
Thanks for the recipe, love seeing portuguese food being appreciated by others :)
I made this Sunday night for my boyfriend. Being Japanese-Irish, he had a hard time wrapping his brain around the combo of fish, eggs and olives. But his suspicions were quickly set aside when I served him a bowl of this stew with a side of crusty bread. He was so impressed that he ate leftovers for lunch the next day. As for me, it was exactly as I remembered it from my childhood. Thanks for taking me back in time!
Elise: I am from the West Indies and we used to eat salt cod almost as much as the Portuguese do. Historically it was imported as cheap protein for slaves and indentured servants and became part of our traditional cuisine. We have a salt cod (salt fish) stew made by sauteeing prepared salt cod,tomato, tomato paste, lots of onion,garlic, green seasoning paste and sweet pepper. Add a cup or two of water bring to a boil and leave to simmer until the tomatoes and peppers are very soft.
I plan to try the Portuguese version, however. I am intrigued by the combination of egg and fish. Thanks for the recipe.
If you live anywhere in California’s Central Valley you can find baccala in regular supermarkets. It tends to come in wooden boxes and is hidden in the freezer cases with the rest of the frozen fish. I used to buy it at the local Albertson’s in Orangevale, and I have seen it in crappy supermarkets in places like Merced and Yuba City. Why? LOTS of Azoreans here. Like Andre in the previous comment, baccala brandade (codfish balls) is my favorite preparation. Don’t feel like making them? Go to Spataro’s in downtown Sacramento, where they are a popular item on their happy hour menu!
As a portuguese cooking lover I was delighted to see a portuguese style codfish recipe in your blog (which I love to read, btw).
In Portugal codfish grows from the trees (almost) and you can find it everywhere. It’s strange for me to conceive a world where codfish is hard to find.
As someone said up there, we cook it in HUNDREDS of different ways and just let me suggest two ways you should look for:
– bolinhos de bacalhau, which i would translate as… codfish cupcakes. They’re like small, fried balls of codfish, potatoes and some spices. We eat them as appetizer.
– bacalhau com natas, which is codfish with cream and it’s a delightful combination. You cook the codfish in milk, you add some cream, you put it to the oven… hum…
And as a tip on portuguese cuisine I would recomend something that doesn’t have codfish but it’s delicious nevertheless. It’s called Francesinha (“small french girl” if you translate it literally) and… find out for yourself. :p
Oh my, now you’ve got me wanting to go Portugal, just for the cod fish! And that Francesinha sounds fabulous, like a Portuguese version of a croque-monsieur. ~Elise
This is an excellent stew. I was apprehensive at first since I generally shy away from fish in soups or stews (I also have yet to try a fish taco). But I tried it and loved it. It’s very rich and delicious and really brings me back to my time spent in Spain (and Portugal). You must give this a try!
Will the average person appreciate this dish or does it require a “sophisticated” palate? My family likes food with flavor but I’m guessing that this would fall under “weird” to them. If I fed this to them blindfolded do you think the flavor and texture would speak for itself?
Hi Darren, this is essentially a home style stew. Everyone who has tasted it, either the one I made or the one Fernanda made and brought to my house for a party, loved it. That said, the one requirement I think you have to have to like this dish is to like fish. If you like a good tunafish sandwich, you’re there. ~Elise
Very delish Elise, personally I would double the olives, but that’s because I just love olives. ;)
Hi Garrett, actually the amount of olives in this recipe is double the amount that I put in the stew I served you. So, agreed, the dish benefits from lots of olives. :-) ~Elise