Bacalao a la portuguesa is the most iconic Portuguese recipe: oven-baked desalted cod loins on a bed of confit potatoes, caramelized onion, black olives, and hard-boiled egg, all generously drizzled with extra virgin olive oil. Total time: 55 minutes. Serves 4.
What is Bacalao a la Portuguesa: History and Tradition
Bacalao a la portuguesa — or bacalhau à portuguesa — is probably the most famous cod recipe in the world. In Portugal, where it's said there are 365 ways to prepare cod (one for each day of the year), this oven-baked version is widely considered the most representative.
Its origin dates back to the 15th-16th centuries, when Portuguese fishermen caught cod in the northern seas and preserved it in salt for the return journey. The combination with potatoes, onion, and olive oil — three pillars of Portuguese cuisine — emerged as a practical and delicious way to feed entire families with an ingredient that could be stored for months.
What distinguishes bacalao a la portuguesa from other preparations is the layered baking technique: thinly sliced potatoes at the base, desalted cod on top, generous rings of onion, and a bath of olive oil that, during baking, creates a blend of flavors where each ingredient enhances the next.
Ingredients for Bacalao a la Portuguesa (Serves 4)
- 4 desalted cod loins (200-250 g each)
- 800 g medium potatoes
- 2 large onions, sliced into rings
- 4 cloves garlic, sliced
- 150 ml extra virgin olive oil
- 16 black olives (preferably Portuguese)
- 4 hard-boiled eggs
- 1 bay leaf
- Fresh parsley, chopped
- Sweet paprika (1 teaspoon)
- Black pepper to taste
Bacalao a la Portuguesa Recipe Step-by-Step
Step 1: Prepare the potatoes
Peel the potatoes and slice them into 5 mm thick rounds. Cook them in salted water with the bay leaf for 8-10 minutes — they should remain firm, not mushy. It's a common mistake to overcook them: they will break when assembling the dish. Drain and set aside.
Step 2: Prepare the onion
Slice the onions into thick rings. In a frying pan with 3 tablespoons of olive oil, sauté the onion rings over medium-low heat for 15-20 minutes until translucent and sweet. Add the sliced garlic during the last 3 minutes. Do not brown the onion — it should remain soft.
Step 3: Assemble the dish
Preheat the oven to 200 °C (390 °F). In an earthenware or Pyrex dish, place a layer of cooked potatoes covering the bottom. On top of the potatoes, arrange the cod loins with the skin facing up. Distribute the sautéed onion and sliced garlic over the cod. Scatter the black olives around.
Step 4: The oil bath (the secret)
Generously drizzle with extra virgin olive oil — don't be shy, the oil is a star, not just an accompaniment. Sprinkle with sweet paprika and black pepper. Abundant oil is what differentiates a mediocre bacalao a la portuguesa from a memorable one.
Step 5: Bake
Bake for 25-30 minutes at 200 °C (390 °F). The cod should be juicy and flake easily, the potatoes should have absorbed the juices and oil, and the onion should be lightly browned on top. In the last 5 minutes, increase the temperature to 220 °C (425 °F) to gratin the surface.
Step 6: Final Presentation
Remove from the oven, add the hard-boiled eggs cut into quarters and the fresh chopped parsley. Serve directly in the earthenware dish — in Portugal, it's traditional to bring it to the table this way, hot, rustic, and generous.
Tips for a Perfect Bacalao a la Portuguesa
1. Desalting matters more than the recipe. Poorly desalted cod will ruin the dish. The loin should be just right: neither too salty nor bland. If you desalt it yourself, soak for 24-48 hours in cold water, changing it every 8 hours. If you buy pre-desalted cod, ensure the supplier controls the process.
2. Extra virgin olive oil, no substitutes. In Portugal, Alentejo olive oil is used, with a full body and medium bitterness. A Spanish Arbequina EVOO works perfectly. Never use sunflower oil: the flavor will change completely.
3. Firm potatoes, not mashed. The pre-cooking should be just enough. Pierce with a knife: if it goes in with slight resistance, they are ready. If they crumble when touched, you've gone too far.
4. Skin-side up. Place the cod with the skin facing up in the oven. The skin protects the flesh from direct heat and becomes crispy on the surface.
5. Do not cover the dish. The oven needs to circulate freely for gratinating. If you cover with aluminum foil, the onion will not brown, and you will lose the contrasting texture.
Regional Variations of Bacalao a la Portuguesa
Bacalhau à Brás — The most famous Lisbon variation: shredded cod sautéed with straw potatoes and scrambled eggs. It's the quick, tavern version, ideal for using up leftovers.
Bacalhau à Gomes de Sá — Originating from Porto. Baked shredded cod with diced boiled potatoes, onion, and olives, gratinated and topped with hard-boiled egg. More rustic than the classic Portuguese version.
Bacalhau com natas — The richest and most decadent version: shredded cod with cream, fried potatoes, and gratinated béchamel sauce. A Portuguese Christmas classic.
Bacalhau à Lagareiro — Whole roasted cod with smashed potatoes ("a murro") drizzled with oil. The most minimalist version: just cod, potatoes, garlic, and quality olive oil.
All variations share a principle: cod as the absolute star, with simple ingredients that complement rather than compete. If you want to explore more about the relationship between Portugal and cod, read our article Portugal and Cod: History of a Culinary Obsession.
Accompaniment and Pairing
Wine: A Portuguese Vinho Verde is the canonical choice — its acidity and slight effervescence cut through the richness of the olive oil. A Galician Albariño also works. For red wines, a young and light Dão.
Salad: A simple green salad with a lemon vinaigrette is the perfect complement. Portuguese people often serve it with a tomato and onion salad in summer.
Bread: Essential for dipping into the oil at the bottom of the dish — that mixture of oil, cod juices, and onion flavor is probably the best part of the meal.
Nutritional Value per Serving
| Nutrient | Per Serving |
|---|---|
| Calories | 520 kcal |
| Proteins | 42 g |
| Fats | 28 g |
| Carbohydrates | 30 g |
| Omega-3 | 380 mg |
Discover our premium selection
Seafood products carefully selected since 1990 at Mercat del Ninot, Barcelona. Chilled delivery in 24-48h.
Conclusion
Bacalao a la portuguesa is not a complicated recipe — it's a recipe of proportions, timing, and product quality. Perfectly cooked potatoes, slow-sautéed onions, generous olive oil, and above all, cod desalted to the exact right point. The oven does the rest.
It's a dish for sharing: the platter in the center, bread for dipping, a fresh white wine. If anything defines Portuguese gastronomy, it's generosity, and this recipe embodies it.
Frequently Asked Questions
How long do you bake Bacalao a la Portuguesa?
Between 25 and 30 minutes at 200 °C (390 °F). For the last 5 minutes, increase to 220 °C (425 °F) to gratin the onion and the surface of the cod. The cod is ready when it flakes easily with a fork.
Can Bacalao a la Portuguesa be made without an oven?
Yes, but it loses the gratin charm. You can make a version in a covered pot over low heat for 20-25 minutes. It's not the same, but it works if you don't have an oven.
What is the difference between Bacalao a la Portuguesa and Bacalhau à Brás?
The Portuguese version is baked with whole cod loins, sliced potatoes, and onion rings. Bacalhau à Brás is cooked in a pan with shredded cod, thin straw potatoes, and scrambled eggs. They are two completely different dishes.
Can I prepare Bacalao a la Portuguesa the night before?
You can assemble the dish with potatoes, cod, and onion the night before and store it covered in the refrigerator. The next day, remove it 30 minutes before baking, add the oil, and bake. Add the hard-boiled eggs at the end.
How much olive oil does Bacalao a la Portuguesa use?
About 150 ml for 4 people. It may seem like a lot, but the oil is a key ingredient: it emulsifies with the cod juices and potatoes, creating a natural sauce at the bottom of the dish. Do not reduce it.
Does Bacalao a la Portuguesa contain tomato?
The original Portuguese recipe does not contain tomato. Some Spanish versions include it, but it is not traditional. The sauce is formed by the oil, cod juices, and caramelized onion.
What type of potato is best for Bacalao a la Portuguesa?
A firm-fleshed potato that won't fall apart when baked. The Monalisa or Kennebec varieties work very well. Avoid new or floury potatoes that crumble easily.
How many calories does Bacalao a la Portuguesa have?
About 520 kcal per serving with 42 g of protein. Most of the calories come from extra virgin olive oil, which provides healthy monounsaturated fats.
Maria José Sáez Pastor
Chef and recipe creator for Bacalalo.com. Specialist in seafood cuisine with accessible techniques for everyday cooking. From Mercat del Ninot, Barcelona.
