This is a perfect dish to make when you have leftover bacalhau. It’s simple to make and requires no cooking! Serve with a simple fresh tomato salad, crusty bread and a glass of Vinho Verde, or any dry white wine for a perfect taste of Portugal!
Serves 2
Ingredients:
8 oz. cooked bacalhau (flaked)
1 32 oz can cooked chick peas
1/2 small onion (finely chopped)
1 clove garlic (very finely minced)
1/4 cup olive oil
1/4 cup white wine vinegar
crushed black pepper
2 hard boiled eggs cut into quarters (optional)
Parsley (chopped)
Instructions:
Note:
If you buy salted cod prepare the fish by soaking in a large pan of cold water for 2 – 3 days and let it sit in the refrigerator changing the water once a day. Taste a small piece of the cod after 2 days for saltiness. The cod should taste like fish and still be a little salty. Let it soak for another day if needed.
Poach cod in water for about 8-10 minutes depending on the portion. It should be flaky but not too mushy. Strain and let the cod cool before making the salad.
Prepare Salad:
Mix all ingredients except the eggs in a small bowl and toss gently. Add the eggs and drizzle with more olive oil to your desired taste.
photos credit: Bacalhau com Grao (tascarestaurant.com)(pingodoce.pt)gannet39.wordpress.com)
Bacalhau com Grao is perfect for your meatless days. This recipe has slow digesting carbs that are good for your diet, fiber and packed with protein! For those of you that observe Lent and opt out of eating meat on Friday it’s an easy dish to prepare in less than 30 minutes. If you can’t find salted cod in your grocery store, you can substitute it with any flaky white fish but add 1 teaspoon of salt to the poaching liquid.
Codfish & Chick Pea Salad with Herb Vinaigrette
Bacalhau com Grao
Ingredients:
1 pound of boneless re-hydrated salt cod (cut into (2) 8 ounce portions)
1 slice of onion
2 cups of water
2 cups of cooked chick peas
Vinaigrette:
¼ cup of olive oil (add more if desired)
½ cup of white wine vinegar
½ small onion (finely minced)
2 cloves of garlic (finely minced)
¼ teaspoon of salt
¼ teaspoon of black pepper
2 tablespoons of Parsley (chopped)
Instructions:
Make the vinaigrette in a medium bowl by mixing the ingredients together and set aside to incorporate the flavors.
Meanwhile, poach the codfish in a medium pan filled with about 2 cups of water and the slice of onion. Cook in a slow boil for about 8-10 minutes on medium heat.
Remove the codfish from the pan, drain, and cover to keep warm. Add the chick peas to the pan and cook for about 5 minutes on low heat.
Drain the chick peas and place both the fish and chick peas on a serving dish.
Pour the vinaigrette on top and serve. Add more olive oil and seasoning if desired. Enjoy!
Bacalhau Assado – Baked Salt Cod has the classic Portuguese flavors of olive oil, onion and garlic. It is served with roasted potatoes.
It’s easy to prepare since it uses minimal ingredients and takes less than 1 hour to prep and cook.
It is often served on Christmas Eve but also popular all year long. Enjoy!
Ingredients:
4 (6-8 oz) portions of Bacalhau with bone (desalted)
12 – 20 small round potatoes slightly peeled or unpeeled (depending on # of guests)
2 large onions (sliced)
8 cloves of garlic (whole)
1/2 to 1 cup olive oil
2 teaspoons of chopped parsley
Black olives for garnish
Instructions:
Preheat oven to 425 degrees. Wash and dry the potatoes, poke with a fork in a few spots, sprinkle with a little salt and set aside.
Coat the bottom of a large baking pan with a few tablespoons of olive oil.
Place the bacalhau in the pan surrounded by the potatoes and cover with the sliced onions.
Place 2 garlic cloves on top of each bacalhau.
Coat the ingredients with the remaining olive oil.
Cook in oven for 35 minutes. Pierce potatoes for doneness, if they are not fully cooked remove the bacalhau from the pan and continue to cook the potatoes longer.
Salted Cod or Bacalhau as it is known in Portugal is a major ingredient in the Portuguese diet since the discovery ofNewfoundland in 1497.
Fisherman began fishing its cod-rich Grand Banks and Bacalhau was nicknamed Fiel amigo (faithful friend).
The fish became popular in Portugal and other Catholic countries, when it was substituted on days of fasting from eating meat on Fridays, Lent, and other festivals.
Today, the legend is that the Portuguese have 365 or more recipes for bacalhau, one for each day of the year.
The recipe originates from the city of Porto, Portugal, and is named after its creator, Zé do Pipo, who owned a famous restaurant in that city during the 1960s. He won a national cooking contest with this dish. Since then, many restaurants have adopted it in their menus which has it made it extremely popular!
Bacalhau à Zé do Pipo
Ingredients:
1 lb Bacalhau (de salted – cut into 4 portion loins)
8 large potatoes
1/2 cup of olive oil
1 large sliced onion
1 diced garlic clove
1 bay leaf
2 tbsp butter
1 cup milk
1 egg yolk
1/2 cup mayonnaise
1 small roasted red pepper
black olives
1 tsp salt
pepper
parsley
1/4 cup flour for frying codfish
Instructions:
Peel and cook potatoes in boiling salted water for about 25 minutes. Remove from heat, drain potatoes, add the milk, butter, egg yolk and pepper and mash. Set the potatoes aside.
Coat the codfish in flour and fry in the olive oil on medium – low heat until golden brown. Place on paper towels to soak off excess oil.
Saute the onions, garlic and bay leaf in the same olive oil that you cooked the fish in, until lightly browned. Remove the bay leaf.
Place the codfish portions in a large oven safe casserole dish or in individual serving size dishes.
Coat the codfish with the onions and surround with the mashed potatoes.
Coat the codfish with a few tablespoons of the mayonnaise, the top each with a slice of red pepper.
Bake at 350 for about 20 minutes or until the mayonnaise is golden brown.
Garnish with olives and parsley.
Watch this video for the preparation instructions.
Most of you know the Portuguese saying; “there are 365 recipes for bacalhau, one for each day of the year”!
This recipe is super easy and takes only 30 minutes to prepare! If you’re lucky enough to have a Portuguese market nearby, you can buy the Codfish already hydrated.
It’s perfect for a main dish, or to serve as a side dish with Portuguese Fish Fillets! Enjoy!
This video for the recipe of Bacalhau à Brás, (Cod Fish with Potato Sticks) by Michelin Star Chef Jose Avillez is from Taste Portugal. The recipe for this dish is said to have originated hundreds of years ago in the Estremadura (meaning extremities), the coastline region of central Portugal known for its consistent wind and ocean waves. The Chef’s restaurant, Belcanto, Lisbon Portugal has been awarded a Michelin Star for 2013. Congratulations to the Chef!
This popular Euro windsurf and surf destination has great beaches which has hosted many surf championships including the IFCA wave championships.
It’s interesting to note that last month, The Guinness World Records confirmed that Garrett McNamara broke the record for the biggest wave ever, a 78-foot wave (23,7 metres) in Nazaré, Portugalby riding the wave in November of 2011. Read the article in Surfer Today.
Estremadura, Nazaré historical coastal province of central Portugal that contains Lisbon and the Tagus River estuary.
The landforms of Estremadura are geologically younger than other parts of the Iberian Peninsula, containing sandstone, limestone, and volcanic rock instead of granite and schist. The peninsulas of Lisbon and Setúbal are divided by the lower Tagus River valley. Land use north of the Tagus is diverse. Vineyards, olive groves, and cereal plots are found on the hilly slopes, and the Cartaxo and Torres areas are known for their wines. South of the Tagus the landscape is less tamed; much is still unproductive or in extensive estates of cork oak forest. Along the Tagus valley, corn (maize), grapes, rice, and wheat are cultivated, and some of Portugal’s finest horses and fighting bulls—both used in Portuguese bullfights—are raised there. A bullfighting museum is near Sintra.
Known as the Portuguese Riviera, the coastal region west of the city of Lisbon has important resort centres, including Estoril, Cascais, and Sintra. Apart from Lisbon, other chief towns include Setúbal, the main sardine port, with canneries; Barreiro and Almada, suburbs of Lisbon; and the fishing towns of Peniche and Nazaré.
“Estremadura”. Encyclopædia Britannica. Encyclopædia Britannica Online.
Encyclopædia Britannica Inc., 2012. Web. 21 May. 2012
Now that I shared a little bit of Portugal’s geography with you let’s get back to the recipe for this centuries old, yet one of Portugal’s most popular dishes!
Recipe:
Bacalhau à Brás
Ingredients:
4 oz of hydrated salt cod finely shredded
1 small potato cut into small match stick size
1 egg + 2 yolks
1/4 cup thinly sliced onion
1 clove garlic
2 bay leaves
1 tbsp chopped parsley
5 olives
Salt & Pepper to taste
2 tbsp olive oil
Preparation:
Fry the potato sticks in very hot oil and set aside. Saute onions Garlic and Bay leaf until translucent (about 2 minutes) in olive oil.
Stir the cod fish into the onions and cook for about 1 minute. Remove Bay Leaf. Add eggs on very low heat until cooked leaving a creamy texture.
Stir in the potato sticks and parsley. Reserve a few sticks to use as garnish.
Add salt and pepper to taste. Garnish with olives and parsley. Enjoy!
Did you know that there’s an old Portuguese saying?
“There are 365 recipes for Bacalhau – one for each day of the year.”
Try this easy and delicious recipe for Pataniscas (Salt Cod Fish Fritters). They are similar to clam fritters made in New England but these are pan fried into a flat shape.
This recipe brings me back sweet memories of my dear mother who taught me how to make them when I was a little girl. We would make these on Sunday mornings for family trips to the beach or during family trips with a long driving distance. We’d stop half way into the trip at the roadside rest stops to enjoy these along with good Portuguese cheese, presunto, bread, and Portuguese wine.
If you love Bacalhau you’ll love these. They’re so simple yet so good, the intense flavor of the Bacalhau, combined with the sweetness of the onions and parsley in the batter gives this classic a taste, which you’ll crave again and again.
Serve them as an appetizer, or as a main dish withmy rice recipe. Oh by the way, make extra because they taste even better the next day! Enjoy!
Here’s our youtube videos. Stop by and subscribe for the latest videos! Our latest video in Portuguese for those of you that requested it.
enjoy the recipe and happy Portuguese cooking!
Ingredients:
1 lb boneless Salt Cod (Bacalhau)
4 eggs
1 1/2 cups flour
1/2 small minced onion (or Scallions)
2 teaspoons fresh minced parsley (or 1 tsp dry)
1/4 tsp black pepper
1/2 tsp garlic powder
1 tablespoon olive oil
salt to taste
1 cup of cold water from poaching the bacalhau
1/2 teaspoon baking soda optional
1/4 cup Olive oil for frying
1/4 cup Vegetable oilfor frying
Instructions:
Hydrate the Cod in water for 1-2 days in cold water in refrigerator changing the water 2 times a day.
Cook the Salt Cod in boiling water for about 5-8 minutes. Let it cool, and then shred it into flakes. Reserve 1 cup of water and let it cool.
In a bowl, mix onion, parsley, bacalhau, flour, salt, pepper, garlic powder, and the olive oil, and mix well. Beat the eggs with the cold water and add to the bacalhau mix. Stir well to incorporate.
Add more salt and pepper is desired. Note: I like a pancake like texture and appearance so I make a thinner batter. If you like a thicker style flat cake use less water.
In a heavy skillet, add half of both oils to reach 1/4 inch in pan and heat to medium.
Note: (You may use all veg oil, or corn oil if you wish).
Test the oil temp by placing a tiny amount of batter in oil. If batter sizzles it’s ready to fry in. (If you see the oil begin to smoke, lower the heat.)
Spoon silver dollar size pancake batter into pan. Pat them down to cook flat into oval shapes to about 1/4 inch. Cook until golden brown on each side.
Place them onto paper towels or use brown paper lunch bags to absorb any grease. Serve hot or cold….Top with squeezed lemon if desired. Make a double batch because they’re better the next day.
4 pounds small peeled potatoes cut into 1 inch slices
2 large onions (sliced)
3 gloves chopped garlic
1 bay leaf
1 tablespoon salt
1 teaspoon black pepper
1 cup olive oil
6 hard boiled eggs (sliced)
1 cup olives
2 to 3 teaspoons chopped parsley
2 to 3 cloves of chopped garlic or 1 teaspoon garlic powder
Instructions:
In large pan, place potatoes covered with cold water. Add salt, and cod. Cook for about 10-15 minutes until cod is flaky.
Remove cod fish from pan and set aside to cool. Cook potatoes for another 8-10 minutes or until cooked. Pierce with a fork for doneness. Drain potatoes and set aside to cool. Slice potatoes into 1/4 to 1/2 inch slices.
In large skillet, saute sliced onions, 1/2 tsp salt and bay leaf in 1/2 cup of the olive oil until golden brown. Add garlic during the last 2 minutes of cooking. Remove the bay leaf and let the onions cool for a few minutes.
Grease a large deep oven proof pan with olive oil. Start layering the potatoes, flaked cod then onions.
Drizzle olive oil and pepper over each layer. Add garlic powder if you like more garlic flavor.
Make sure you end up with onions on top. Cover with foil and cook for about 20 minutes.
Arrange cooked egg slices on top of the onion layer.
Cook uncovered for another 5-10 minutes to desired crispness.
Remove from oven and add parsley and olives for garnish. (add more salt, pepper or garlic if desired)
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