Bacalhau frio com batatas

Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.

About the recipe

Bacalhau frio com batatas is a classic of Portuguese simplicity: boiled potatoes, cod flakes, onion and lots of olive oil.

It appears at summer lunches, festivals and also as a clever way to reuse leftover cooked cod.

As with many Portuguese recipes, there are variations by region, family and cook — boiled eggs, olives or roasted peppers are frequently used.

Ingredients

• 500 g of desalted cod
• 600 g of medium potatoes
• 1 medium onion, thinly sliced
• 100 ml extra virgin olive oil
• Two cloves garlic
• Chopped parsley
• Black pepper
• Green or black olives for serving

Method

1. Cook the unpeeled potatoes in salted water until soft; drain, peel and cut into thick slices.
2. Cook the desalted cod, drain, shred and let it cool completely.
3. On a platter, alternate layers of potato, cod and onion.
4. Drizzle generously with olive oil, garlic and pepper.
5. Let it rest for at least 20 minutes before serving.
6. Finish with parsley and olives.

Tips from Empório Portugal

• Warm potatoes absorb the olive oil well; serve the dish at room temperature.
• Use good-quality cooked cod; the simplicity of the dish depends on it.
• It works as a light main course or generous starter.

Possible substitutions in Brazil

• Asterix or Ágata potatoes maintain good texture after cooking.
• Onion can be macerated in vinegar beforehand to soften the flavour.

Pairing

A white Vinho Verde or a dry sparkling wine. Content intended for people over 18 years old. Drink in moderation.