Bacalhau Portuguese Salt Cod Stew Recipes

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BACALHOADA - SALT COD STEW



Bacalhoada - Salt Cod Stew image

Try this traditional salt cod stew made from dried and salted cod fish. Variations of this stew are commonly found in Brazil and Portugal.

Provided by Claudia

Categories     Dinner

Time P1DT1h15m

Number Of Ingredients 12

3 pounds salted cod
2 pounds golden potatoes, quartered
3 large tomatoes, peeled and sliced
1/4 cup pitted green olives
2 bay leaves
1 large yellow onion, sliced
2 red bell peppers, fire roasted and chopped
13.5 ounces coconut milk
2 tablespoons chives, thinly diced
2 tablespoons parsley
1/4 cup extra virgin olive oil
3 tablespoons chopped garlic

Steps:

  • Wash the salt cod to remove as much salt as possible, then soak the cod in a large bowl of water for 24 hours to hydrate and remove more salt. Change the water every 6 to 8 hours. Rinse one more time.
  • Cut the cod into 2 inch pieces. Set aside.
  • In a large pot, heat 1/4 cup olive oil on high. Add the garlic and 1/2 of the sliced onions.
  • Turn off the heat. Add the bay leaves, a layer bacalhau, and a layer of quartered potatoes. Next, add the remaining onions, the bell pepper, the tomatoes, and the olives. Spread half the chives and parsley on top, and add the coconut milk.
  • Cover and cook on medium-high until boiling. Lower the temperature to medium-low and crack the lid. Cook for 35 minutes until the potatoes and cod are soft.
  • Serve over rice. Garnish with the remaining chive and parsley. Enjoy

Nutrition Facts : Calories 636 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 207 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 90 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 9669 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

PORTUGUESE COD STEW RECIPE



Portuguese Cod Stew Recipe image

This Portuguese cod stew (caldeirada de bacalhau) recipe is very easy and quick to make and it's delicious.

Provided by Eddy Member since Thursday, October 1, 2015, 7 years ago Location: n/a Follow Message

Time 40m

Yield 4

Number Of Ingredients 26

3 cod fillets
8 medium potatoes
1 large onion or 2 small
3 large ripe tomatoes
1/2 red pepper
4 cloves of garlic
1 bunch of coriander
3/4 cup of white wine
3/4 cup of olive oil
1 teaspoon of paprika
2 bay leaves
White pepper (to taste)
Salt (to taste)
3 cod fillets
8 medium potatoes
1 large onion or 2 small
3 large ripe tomatoes
1/2 red pepper
4 cloves of garlic
1 bunch of coriander
3/4 cup of white wine
3/4 cup of olive oil
1 teaspoon of paprika
2 bay leaves
White pepper (to taste)
Salt (to taste)

Steps:

  • In a pot, pour the olive oil in the bottom, then add a layer of onion cut into slices, then a lawyer of potatoes cut to the thin slices. On top of the potatoes add the sliced cod cut into smaller pieces. Add another layer of potatoes and finally, the tomato cut into small pieces without skins, the garlic cloves cut into slices, the bay leaves broken into small pieces, the pepper cut into thin strips and the coriander. Drizzle with the white wine mixed with paprika, season with salt and pepper to taste. Cover the pan and cook over medium heat. When it is boiling, lower the heat and simmer until the potatoes are cooked (about 15 minutes). Recipe & Photo Credit: Julieta Venâncio, receitaspraticasdeculinaria.blogspot.ca

MARIA'S PORTUGUESE BACALAU



Maria's Portuguese Bacalau image

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Provided by BINGADING

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT2h

Yield 8

Number Of Ingredients 12

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

Steps:

  • Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  • Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  • In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  • While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  • Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  • Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g

BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)



Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives) image

Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. You need to soak the cod in water overnight to remove the salt. Serve hot.

Provided by Vólola

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT1h58m

Yield 8

Number Of Ingredients 10

2 pounds salted cod fish
2 lemons, juiced
salt to taste
1 pound potatoes, cut into thick slices
2 large onions, cut into 8 wedges
3 tomatoes, cut into 8 wedges
2 fresh bay leaves
2 tablespoons olive oil
¼ cup chopped black olives
2 tablespoons chopped parsley, or to taste

Steps:

  • Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
  • Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
  • Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 16 g, Cholesterol 172.5 mg, Fat 6.8 g, Fiber 2.7 g, Protein 73.4 g, SaturatedFat 1.1 g, Sodium 8042.1 mg, Sugar 3.5 g

BACALHAU (SALT COD) WITH CHICKPEAS



Bacalhau (Salt Cod) With Chickpeas image

A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days), assembling this dish is simple and quick. If you don't have piri-piri (Portuguese-style chili oil), substitute a quarter teaspoon (or more if you like) of dried hot red pepper flakes. This makes a very hearty luncheon or brunch dish and is great with a glass of red wine.

Provided by Chef Kate

Categories     Stew

Time P2DT30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb salt cod fish
2 cups onions, thinly sliced
1/2 cup olive oil
1 (14 ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced
1/3 cup white wine vinegar
1/2 teaspoon piri-piri
salt and pepper
10 kalamata olives, pitted and chopped
3 eggs, hard-boiled, shelled and quartered
1/3 cup parsley, chopped

Steps:

  • Prepare Bacalhau.
  • Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
  • Drain the fish, rinse well and place in a saucepan with enough water to cover.
  • Bring to a boil.
  • Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
  • Lower the heat and simmer for 20 minutes.
  • Drain and let cool.
  • Remove any skin and bones and separate the fish into coarse flakes.
  • Prepare the stew.
  • In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
  • Stir in the Bacalhau and heat for two minutes.
  • Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
  • Serve garnished with the hard boiled eggs and olives.

Nutrition Facts : Calories 791, Fat 35.8, SaturatedFat 5.7, Cholesterol 331, Sodium 8419.7, Carbohydrate 32.3, Fiber 6, Sugar 3.8, Protein 81.9

SALT COD (BACALHAU, BACALAO, MORUE, BACCALà) STEW



Salt Cod (Bacalhau, Bacalao, Morue, Baccalà) Stew image

On a whim, I bought a box of salt cod (an unusual ingredient in the UK), which hung around in my fridge for a few weeks, reproaching me. Finally I plucked up the courage to cook it, and soaked the cod for the requisite 24 hours. However, I forgot to look for suitable recipes for it, so when it was suddenly time to cook our evening meal, I trawled the contents of my kitchen, throwing things randomly into the saucepan, and concocted this dish - which was surprisingly successful, and which I will definitely be making again. It is a fresh-tasty summery stew of salt cod (also known as saltfish, bacalhau, bacalao, morue or baccalà) with tomatoes and courgettes (zucchini). Serve with mashed potatoes or polenta. Warning - make sure you soak your cod well, or this dish may turn out too salty, with no easy means of remedying the problem! Most of the preparation time is the soaking time for the cod.

Provided by Syrinx

Categories     Stew

Time P1DT15h

Yield 4-6 serving(s)

Number Of Ingredients 13

500 g salt cod fish (the sort that is skinless and boneless, and comes in pieces sealed in a plastic box)
1 large onion, chopped
1 garlic clove, crushed
2 tablespoons olive oil
400 g canned tomatoes, chopped
250 g cherry tomatoes, fresh, left whole
1 tablespoon herbes de provence (or other mixed herb of your choice)
250 g courgettes, chopped into chunks (zucchini)
1/4 teaspoon dried chili pepper flakes
1 teaspoon fennel seed
1 tablespoon capers, drained and chopped (preserved in vinegar)
black pepper, to taste
1/2 cup basil leaves, chopped

Steps:

  • Soak the salt cod in lots of cold water for at least 24 hours, changing the water every 4-6 hours to remove the salt. Salt cod varies in its saltiness, and some may need as much as 48 hours to soak. Do not skimp on the soaking, because I don't know how to remove the salt later in the recipe!
  • When you are ready to cook the stew, soften the onion and garlic in the olive oil.
  • When soft, add the tinned tomatoes, fresh cherry tomatoes and herbes de provence.
  • Drain the salt cod, rinsing well, and squeezing out all the water.
  • Add the cod to the saucepan with the tomato mixture, and stir well.
  • Cover the pan and simmer for 20 minutes until the fish is nearly cooked.
  • Add the courgettes (zucchini), chilli flakes, fennel seeds, chopped capers and black pepper.
  • Turn up the heat and boil until the courgettes (zucchini) are cooked and the liquid has mostly evaporated, leaving a stew -like consistency. This took me about 20 minutes.
  • Stir in the shredded basil leaves, then serve the fish stew immediately with mashed potatoes or polenta.

Nutrition Facts : Calories 488.1, Fat 10.3, SaturatedFat 1.6, Cholesterol 190, Sodium 8988.8, Carbohydrate 14.6, Fiber 4, Sugar 7.8, Protein 81.7

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