Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau à Narcisa is an oven dish that combines cod flakes, potatoes, onion and eggs in generous layers.
The name refers to classic home and restaurant recipes — each family has small variations in the quantity and order of the layers.
Ingredients
- 700 g desalted cod flakes
- 6 medium potatoes, thinly sliced
- 3 large onions, sliced
- 4 hard-boiled eggs
- 3 garlic cloves, minced
- 120 ml of olive oil
- 50 g of butter
- Chopped parsley
- Black pepper
- Black olives, for garnish
Method
- Preheat the oven to 190°C.
- Sauté the onions in olive oil until soft, without browning too much.
- Assemble layers of potatoes, onion and cod in a greased dish.
- Drizzle with olive oil, season with garlic and pepper.
- Cover with aluminium foil and bake for 25 minutes.
- Remove the foil, arrange the sliced eggs over the dish and dot with butter.
- Bake for another 15 minutes until golden.
- Finish with parsley and olives before serving.
Tips from Empório Portugal
- Thin potato slices cook more evenly.
- Taste the cod for salt before seasoning the dish.
- Leave it to rest for five minutes before serving.
Possible substitutions in Brazil
- Asterix or Ágata potatoes are good alternatives to regular potatoes.
- Butter can be swapped for extra olive oil on top.
Pairing
A dry white wine from Lisboa or a mature Vinho Verde. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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