Portuguese salt cod stew is a satisfying recipe for cozy nights.
Given how well Fernanda’ssalmon fish stewhad turned out, I was game to try it!
What Is Salt Cod?
Elise Bauer
Salt cod isn’t one of those easily-found-in-the-supermarket items.
We found the salt cod at a local Italian specialty food market.
Fernanda’s instructions came with ingredients and method but not quantities.
Elise Bauer
Most recipes I found have salt cod, potatoes, and onions as a base.
Many of the recipes also layered in sliced fresh tomatoes, which would be perfect in the summertime.
I’ve double-layered this dish in a Dutch oven and cooked it on the stove-top.
Elise Bauer
The hard boiled eggs, surprisingly, really work with the flavors of this dish.
In the 20th Century, salt cod stew spread to Norway, by way of Spain and Italy.
The well-revered cod itself is an import from Norway.
Elise Bauer
Portuguese fishermen brought the salted fish back from Norwegian waters in the 16th Century.
Some make it with or without tomatoes.
Others soak in milk, while others would never let dairy touch their fish.
Elise Bauer
Variations include different types of olives (or none), with or without hard boiled eggs.
Some add garlic, others put in shallots.
However you make your salt cod stew, add what you like to match your tastes.
Elise Bauer
Looking for a Bacalao Recipe?
The Spanish relative of this Portuguese dish is bacalao.
The Spanish version was introduced into Norwegian cuisine, and is spelled bakalao in Norwegian.
Elise Bauer
Here’s Marta RiverasBacalao Guisadorecipe, which is Puerto Rican and similar to the Spanish version.
It contains tomatoes and is cooked on the stovetop.
Just cool the stew to room temperature, and you might place the whole covered pot in the refrigerator.
Salt cod stew will keep covered in the fridge for 3 to 4 days.
If you plan to bake the bacalhoada, instead of simmering it on the stove, preheat the oven.
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.
Slice potatoes into 1/4-inch thick rounds.
Place a layer of sliced onions over the bottom of the pan.
Place a layer of sliced potatoes over the onions.
Taste the fish for saltiness.
Generously pour some olive oil over the fish.
Sprinkle with freshly grated black pepper.
Place on stovetop on medium heat, and cook, covered, for 30 minutes.
Serve with sides of rice and salad, or some crusty bread.
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