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Savory Bacalhau with Crispy Potatoes Easy Classic Portuguese Recipe

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A classic Portuguese comfort food featuring flaky salted cod (bacalhau) paired with golden, crispy potatoes and caramelized onions. This savory dish is perfect for cozy dinners and brings authentic flavors with simple ingredients.

Ingredients

Scale
  • 1 pound (450 g) salted bacalhau (salted cod), soaked for 24-48 hours with water changed every 8 hours
  • 4 medium-sized potatoes, peeled and cut into 1/2-inch thick slices (Yukon Gold or Russet recommended)
  • 1/2 cup (120 ml) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • Freshly ground black pepper, to taste
  • 1 bay leaf (optional)
  • A handful of black olives (optional, for garnish)

Instructions

  1. Rinse the salted cod under cold running water. Place it in a large bowl and cover with fresh cold water. Change the water every 8 hours for 24 to 48 hours depending on saltiness. Drain and pat dry when ready.
  2. Place the soaked bacalhau in a medium saucepan and cover with fresh water. Add the bay leaf if using. Bring to a gentle boil and simmer for 10 minutes until the fish flakes easily. Remove from heat, drain, and let cool slightly. Remove skin and bones, then flake the fish into bite-size pieces.
  3. Peel and slice potatoes into 1/2-inch thick pieces. Rinse under cold water to remove excess starch, then dry thoroughly with a clean towel.
  4. Heat olive oil in a large skillet over medium heat until shimmering (about 350°F). Fry potatoes in batches, avoiding overcrowding, until golden and crispy, about 7-9 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season lightly with salt while hot.
  5. In the same skillet with a little reserved oil, add sliced onions and cook over low heat, stirring occasionally, until soft and caramelized, about 15 minutes. Add garlic slices in the last 2 minutes to soften without burning.
  6. Add the flaked bacalhau to the skillet with onions and garlic. Gently fold in the crispy potatoes. Cook together for 3-4 minutes to marry flavors, seasoning with freshly ground black pepper and a sprinkle of fresh parsley.
  7. Transfer to a warm serving dish. Scatter black olives on top if desired. Serve immediately for best texture.

Notes

Soaking bacalhau for the full 24-48 hours is crucial to remove excess salt and achieve the right flavor. Fry potatoes in small batches to maintain oil temperature and crispiness. Caramelize onions slowly over low heat for best sweetness. Fold ingredients gently to keep potatoes crispy. Leftovers can be reheated gently in a skillet or oven to preserve texture; avoid microwaving.

Nutrition

Keywords: bacalhau, salted cod, Portuguese recipe, crispy potatoes, comfort food, traditional, easy dinner, caramelized onions

Find it online: https://cooksybite.com/savory-bacalhau-with-crispy-potatoes-easy-classic-portuguese-recipe/