Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau guisado calls for time and low heat: vegetables, flakes and olive oil in a cooking process that concentrates flavour.
Each region favours different vegetables and pulses — carrots, courgette, potatoes and chickpeas are common.
Ingredients
- 700 g desalted cod flakes
- 2 sliced carrots
- 2 courgettes in half moons
- 4 potatoes in pieces
- 2 onions
- 3 garlic cloves
- 120 ml of olive oil
- 200 g cooked chickpeas (optional)
- Bay leaves, pepper and parsley
Method
- Sauté the onion and garlic in the olive oil.
- Add carrots and potatoes, stirring for 5 minutes.
- Add water until partially covered.
- Cook for 15 minutes.
- Add courgette and chickpeas, if using.
- Place cod flakes on top.
- Cover and simmer over low heat for 25 minutes.
- Finish with parsley and raw olive oil.
Tips from Empório Portugal
- Add the courgette near the end so it does not fall apart.
- The stew often tastes even better the next day.
- Check the seasoning only at the end, as the cod may already be salty.
Possible substitutions in Brazil
- White beans can replace the chickpeas.
- A little white wine can add depth to the stew.
Pairing
A medium-bodied red wine or a full-bodied white wine. 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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