Cod

Every time I find salted and unsalted cod at the store, I think of this Portuguese recipe with bacalhau. In Portugal, this dish appears everywhere in various forms. I've gotten used to making it at home, especially when I find good cod. It doesn't require many fancy ingredients, and the steps are quite clear. It results in a hearty meal, perfect for days with guests or simply when you're in the mood for something substantial.

Quick Info

Total time: approximately 50-60 minutes
Preparation time: 15-20 minutes
Cooking time: 35-40 minutes
Servings: 4
Difficulty: medium
Recipe type: main dish, everyday Portuguese food

Ingredients

2 pieces of salted cod, already desalted (or 500-600 g fillet)
3 large onions
4 large potatoes
2 bay leaves
A few peppercorns
Olive oil (for boiling and sautéing, plus for frying the potatoes)
Fresh coriander (a small bunch, or to taste)
A few sprigs of coriander for boiling
1 glass of dry white wine (150-200 ml)
4 eggs
Salt and pepper to taste
Strips of red and green bell pepper, optional (I add a few for color)
Black olives (about 10-12, pitted)

Preparation Method

1. Place the pieces of cod in a pot with cold water. Add a tablespoon of olive oil, a few peppercorns, and the sprigs of coriander. Simmer on low heat for about 10 minutes, until the cod flakes easily. Remove the cod to a plate, let it cool, then remove the skin and any bones. Tear it into strips or suitable pieces.

2. Peel the potatoes and cut them into thin sticks, the thickness of matchsticks (julienne). Heat oil in a pan and fry the potatoes in batches, making sure not to overcrowd them. Remove them to absorbent paper. Sprinkle salt and pepper over them while they are hot.

3. Slice the onion into thin strips (julienne). In a large pan, add enough olive oil to cover the bottom well. Add the onion and sauté on low heat with the bay leaves until it becomes soft and translucent. If using bell pepper, add it now, cut into strips. Cover and let the onion soften; don’t rush this step.

4. Pour the white wine over the sautéed onion. Increase the heat and let it cook for a few minutes until it reduces and the onion becomes a bit creamy, with a lightly thickened sauce.

5. Add the pieces of cod to the pan, sprinkle with pepper, gently stir, and let it heat for 2-3 minutes to blend the flavors.

6. Place the fried potatoes over the mixture in the pan. Gently mix, just enough to combine the ingredients. Keep everything on medium heat for about 5 minutes.

7. Lightly beat the eggs with a pinch of salt and pepper, just enough to combine (don’t whip them). Pour the beaten eggs over the mixture. Stir slowly from the bottom up, so the eggs coat evenly. Don’t leave them too long; they should remain creamy, not dry out completely.

8. Add the black olives at the end and sprinkle with chopped fresh coriander.

Why I Make This Recipe Often

It comes together quite quickly for how hearty it is. I often use ingredients I already have at home, and the flavor is balanced between salty, sweet from the onions, and the soft eggs. It’s easy to adapt; once you’ve mastered the order of the steps, you won’t need the recipe beside you.

Tips and Variations

Tips

- Use already desalted cod to save time on soaking (minimum 24-48 hours otherwise).
- Don’t rush the onions; let them cook on low heat until they really soften.
- The eggs should be creamy, not hard – stir over low heat and don’t extend this step.
- If making a larger quantity, work in two batches for the potatoes and onions.

Substitutions

- If you don’t have salted cod, you can try fresh cod or another firm white fish, but the taste will be different.
- Coriander can be replaced with parsley if you’re not fond of its flavor.
- Black olives can be omitted or replaced with other types if you don’t have the classic Portuguese ones on hand.

Variations

- Some versions include milk for extra creaminess in the onion, but that’s not the case here.
- You can add a bit of chili pepper if you want a touch of heat.
- The bell pepper can be completely omitted if you prefer the classic version.

Serving Ideas

This dish pairs very well with simple salads – greens, tomatoes, or even cabbage. In Portugal, it is often served with pickles, especially with cucumbers or bell peppers in vinegar.

Frequently Asked Questions

Do I have to use salted cod, or can I use fresh cod?
Ideally, salted cod (desalted at home or store-bought) is best for the specific flavor. Fresh cod works, but the result won’t have that classic Portuguese aroma.

Can I make the recipe in advance and reheat it?
It’s best enjoyed fresh; the eggs and potatoes won’t have the same texture after reheating. However, it can be warmed on low heat, stirring gently.

What kind of white wine should I use?
A regular dry white wine is sufficient. There’s no need to use an expensive wine, but it should be fresh and not sweet.

The eggs didn’t set; what can I do?
If the eggs seem too raw, leave them on low heat for another minute, stirring constantly. Be careful, they set quickly, so don’t leave them unattended.

Can frozen potatoes be used for frying?
Yes, you can use frozen cut fries if needed. The taste and texture won’t be exactly the same, but it works.

Nutritional Values

The values are approximate for one serving (out of 4): about 500-600 kcal, 30 g protein, 28 g fat, 40-45 g carbohydrates. Most calories come from potatoes and frying oil. If you use less oil, the fat content decreases. Cod provides quality protein, while the eggs and olives increase the energy density. There are few fibers, depending on whether you add bell peppers or salad on the side.

Storage and Reheating

It can be stored in the fridge for a maximum of 1 day in a covered container. When reheating, the eggs become firmer, and the potatoes softer, so it’s not ideal for the next day. It’s best served freshly made.

- We boil the cod pieces in water with a little olive oil, peppercorns, and a few sprigs of fresh coriander. After about 10 minutes of boiling, we remove them and flake the fish, removing the skin and any bones. - The potatoes are peeled and cut into fine, thin sticks, and we fry them in hot oil. They are removed and seasoned with salt and pepper. - The onion is sliced into thin strips (julienne) and sautéed in olive oil. We add a bit more olive oil and let it cook on low heat until the onion softens, becomes translucent, and tender. The original recipe does not include bell peppers, but since I like colors on the plate, I added a few green and red strips. We add a bay leaf and cover it to let it soften well. Then we add white wine and let it reduce over high heat. The onion sauce should become slightly creamy. We add the cod, season with pepper, let it cook together for a few minutes, and then add the potatoes. We let everything simmer for about 5 minutes to blend the ingredients, and finally, we pour in the lightly beaten eggs with a little salt and pepper. We mix well. Do not let it cook too long to avoid it becoming too firm. We add the olives at the end. We turn off the heat and sprinkle with finely chopped green coriander. Enjoy your meal!!! This dish is very good alongside salads and especially pickles.

 Ingredients: 2 pieces of cod (ready soaked and salted) 3 onions fried potato sticks (about 4 large potatoes) a few slices of colored bell pepper (optional) 2 bay leaves, pepper, salt, olive oil, 1 glass of white wine 4 eggs fresh coriander black olives

 Tags:  code with onion sauce