Summary: Portuguese-style cod (in Portuguese, bacalhau à portuguesa ) is one of the most emblematic dishes of Portuguese cuisine. Portugal has over 1,000 cod recipes—one for every day of the year and more—but this oven-baked preparation with roasted potatoes, caramelized onions, black olives, and hard-boiled egg is probably the most universal and recognizable. It's a hearty, comforting, and visually stunning dish that's served straight from the oven to the table.
What is Portuguese-style cod and why is it so special?
Portuguese-style cod (in Portuguese, bacalhau à portuguesa ) is one of the most emblematic dishes of Portuguese cuisine. Portugal has over 1,000 cod recipes—one for every day of the year and more—but this oven-baked preparation with roasted potatoes, caramelized onions, black olives, and hard-boiled egg is probably the most universal and recognizable. It's a hearty, comforting, and visually stunning dish that's served straight from the oven to the table.
In Spain, Portuguese-style cod has become a very popular dish thanks to its simplicity and the spectacular results achieved with humble ingredients. At Bacalalo, we frequently prepare it at the Mercat del Ninot , and this is the recipe that works best with our desalted Icelandic cod .
Cod in Portuguese culture
Portugal is undoubtedly the country that consumes the most cod per capita in the world. The "faithful friend," as the Portuguese call it, has been a staple of the Portuguese diet for centuries. Portuguese navigators discovered it in the waters of Newfoundland in the 15th century and adopted it as the perfect food for long voyages: it was cheap, long-lasting, and nutritious.
Today, Portugal consumes around 70,000 tons of cod annually, most of it imported from Norway and Iceland. Salted cod is so important in Portuguese culture that it has its own section in every supermarket, market, and grocery store in the country.
Ingredients for 4 people
- 4 desalted cod loins, 180-200 g each, with skin
- 1 kg of potatoes (Monalisa type, so they don't fall apart)
- 2 large onions
- 4 cloves of garlic
- 150 ml of extra virgin olive oil
- 100g of black olives (Kalamata or Portuguese type)
- 3 hard-boiled eggs
- Fresh parsley
- Salt (only for the potatoes) and black pepper
- 1 bay leaf
The ideal cut: For Portuguese cod, use thick, skin-on loins . The cod needs to withstand oven baking without falling apart, and the loin is the cut that best achieves this. If you don't have loins, the tail also works very well. Check out our guide to the 5 cuts of cod to understand the differences.
Regarding the olives: in Portugal, they use salt-cured black olives (like Galician or Manzanilla Prieta). If you can't find them, Greek Kalamata olives work very well because of their meaty texture and deep flavor. Avoid canned black olives like California olives: they lack character.
Related Cod Products
Step-by-step preparation
1. Prepare the potatoes (10 minutes)
Peel the potatoes and slice them thinly, 3-4 mm thick (like a baker's slices). If you cut them too thick, they won't cook properly with the cod. Soak them in cold water for 10 minutes to remove excess starch, then drain and dry them thoroughly.
2. Prepare the onion and garlic
Cut the onions into thin julienne strips. Slice the garlic. Julienne onions caramelize better in the oven than diced onions, creating that sweet and silky texture characteristic of Portuguese onions.
3. Assemble the tray (5 minutes)
Preheat the oven to 190°C (375°F) . In a large baking dish, arrange a layer of potatoes, slightly overlapping them (like fish scales). Season with salt and pepper. Scatter half the onion and garlic over the potatoes. Drizzle with half the olive oil. Add the bay leaf.
4. First bake: potatoes and onions (25 minutes)
Place the tray in the oven and cook for 25 minutes , or until the potatoes are almost cooked and the onions are starting to brown. This preliminary step is crucial: if you add the cod from the beginning, the potatoes will remain raw.
5. Add the cod (15-18 minutes)
Remove the tray. Place the cod fillets skin-side up on top of the potatoes. Scatter the remaining onion and garlic around them. Drizzle with the remaining oil. Distribute the black olives evenly over the tray. Return to the oven for 15-18 minutes at 190°C (375°F).
6. Finishing touch
While the baking tray is in the oven, boil the eggs (10 minutes in boiling water), peel them, and cut them into quarters. When you take the tray out, arrange the egg quarters on the plate and sprinkle generously with chopped fresh parsley. A final drizzle of extra virgin olive oil will add a touch of fragrance to the dish.
Tips for perfect Portuguese-style cod
- Thin and dry potatoes: cut them into 3-4 mm slices and dry them well. If they are damp, they will boil instead of roast and won't get crispy around the edges.
- Two baking times: first the potatoes alone, then with the cod. This is the key trick to getting everything cooked perfectly at the same time.
- Generous olive oil: don't skimp. The Portuguese use olive oil in abundance, and it's what gives the dish that golden sheen and characteristic flavor.
- Finely julienned onion: the finer the julienned, the better it caramelizes in the oven. A well-caramelized onion is sweet and silky, not raw.
- Whole olives: cut olives lose flavor and texture. Leave them whole to provide that salty and bitter note that contrasts with the sweetness of the onion.
- Hard-boiled egg at the end: never bake it. It gets rubbery. Add it once you've taken the tray out of the oven.
Variants of Portuguese-style cod
Portuguese-style cod au gratin
In the last 3 minutes, turn on the oven grill to brown the surface. You can add a thin layer of breadcrumbs mixed with chopped garlic to create a crispy crust.
Portuguese-style cod with cream
A richer variation involves adding cream to the potatoes before baking, creating a dauphinois-like effect. Decadent and delicious.
Cod à la Brás
The other great Portuguese recipe: shredded cod with thin shoestring potatoes and scrambled egg. A completely different but equally iconic dish. It requires cod flakes .
oven-free version (pan)
If you don't have an oven, you can make a pan version: fry the potatoes, brown the cod separately, and then combine everything in the pan with the caramelized onions, olives, and egg. It's quicker, but it doesn't have the same oven-baked flavor.
How to accompany and serve
Portuguese-style cod is a complete dish in itself (protein + carbohydrate + vegetables), but it combines well with:
- Green salad: lettuce, arugula or lamb's lettuce with a dressing of red wine vinegar and olive oil.
- Roasted peppers: oven-roasted red peppers go wonderfully on the side.
- White wine: an Alvarinho (Portuguese Albariño) or a fresh Verdejo.
- Bread: for dipping in the oil and juices from the tray.
Storage and reheating
- Refrigerator: up to 2-3 days in an airtight container.
- Reheat: in the oven at 160°C for 10-12 minutes. Add a drizzle of oil and a little water to prevent it from drying out. Remove the eggs before reheating and add them afterward.
- Freezing: not ideal because potatoes change texture when frozen and thawed . If you do freeze them, do so without the potatoes.
Nutritional Information
Portuguese-style cod is a complete and nutritionally balanced dish:
- Calories: 350-400 kcal per serving (with potatoes, egg and olives)
- Protein: 28-32 g — from cod and eggs, complete protein with high bioavailability
- Carbohydrates: 30-35 g — from potatoes, slow-absorbing complex carbohydrates
- Fats: 14-18 g — from olive oil, healthy monounsaturated fats
Cod is one of the leanest white fish available (0.7g of fat per 100g), with a high content of selenium, iodine, and vitamin B12 . Combined with potatoes as an energy source and olive oil as a healthy fat, Portuguese-style cod is a dish that aligns with the principles of the Mediterranean diet.
Black olives, in addition to their culinary value, provide vitamin E, antioxidant polyphenols, and oleic acid. Hard-boiled eggs add high-quality protein and choline, an essential nutrient for brain function.
Conclusions
- What is Portuguese cod and why is it so special: Portuguese cod (in Portuguese, bacalhau à portuguesa) is one of the most emblematic dishes of Portuguese cuisine.
- Cod in Portuguese culture: Portugal is undoubtedly the country that consumes the most cod per capita in the world.
- Ingredients for 4 people: The ideal cut: for the Portuguese style, use thick loins with skin.
- Step-by-step preparation: Peel the potatoes and cut them into thin slices of 3-4 mm (baker's type).
- Tips for perfect Portuguese-style cod: In the last 3 minutes, turn on the oven grill to brown the surface.
Frequently Asked Questions
How long does Portuguese-style cod take to bake?
The total cooking time is approximately 40-43 minutes : 25 minutes for the potatoes alone + 15-18 minutes with the cod on top. The oven should be preheated to 190°C (375°F). There are two baking times: first for the potatoes alone, then with the cod.
Which cut of cod is best for Portuguese style?
The thick loin (3-4 cm) with skin on. This is the cut that best withstands the oven without falling apart. The stalk also works well. In Spain, Portuguese-style cod has become a very popular dish thanks to its simplicity and the spectacular results achieved with humble ingredients.
Can it be made with fresh cod?
Yes, but the result is different. Salted cod has a flaky texture and a more concentrated flavor than fresh cod. The original Portuguese recipe always uses salted cod, properly desalted .
Are olives essential?
In the traditional recipe, yes. The black olives provide a salty-bitter contrast that balances the sweetness of the caramelized onions and the mildness of the cod. Without them, the dish loses an important layer of flavor.
Can it be prepared in advance?
You can assemble the tray with the potatoes, onions, and olives the night before and store it covered in the refrigerator. The next day, take it out 20 minutes before baking and add the cod during the second half of the baking time.
How many calories are in Portuguese-style cod?
Approximately 350-400 kcal per serving (including potatoes and egg). It's a complete dish with a good source of protein, complex carbohydrates, and healthy fats from olive oil. In Spain, Portuguese-style cod has become a very popular dish thanks to its simplicity and the spectacular results achieved with humble ingredients.
Discover our selection of premium desalted cod at Bacalalo .
