Portuguese Food : How to cook Bacalhau Confit

salted cod

💰Cheaper: fresh cod

Fresh cod is more readily available and less salty.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

black olives

💰Cheaper: green olives

Green olives are typically cheaper and still add brininess.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

Soak salted cod in water for 24-48 hours, changing the water occasionally.

Drain the cod and pat dry with paper towels.

Heat olive oil in a large pot over low heat until shimmering.

Add sliced garlic and onion, cooking until soft and fragrant, about 5-7 minutes.

Add bay leaves and black pepper to the pot, stirring to combine.

Place the cod in the pot, covering it with olive oil.

Cook gently over low heat for 30-40 minutes, until cod is tender and flakes easily.

Remove cod from the pot and set aside, reserving the oil.

In the same oil, add thinly sliced potatoes and cook until golden and crispy, about 10-15 minutes.

In a bowl, whisk eggs with paprika, red pepper flakes, and chopped parsley.

Add the cooked potatoes to the bowl and mix well.

Flake the cod into large pieces and gently fold into the potato mixture.

Transfer the mixture to a serving dish and drizzle with reserved olive oil.

Garnish with capers, black olives, and lemon wedges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens