Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau no forno is one of the most universal preparations in Portugal: steaks, potatoes, onions and lots of olive oil.
The key is the doneness of the fish and the amount of olive oil: if the dish is too dry, the cod loses its juiciness; if it is too wet, it loses texture.
Ingredients
- 4 desalted cod fillets
- 4 medium potatoes, sliced
- 2 onions in half moons
- 4 sliced garlic cloves
- 150 ml of olive oil
- 1 bay leaf
- Black pepper
- Chopped parsley
Method
- Preheat the oven to 200°C.
- Arrange potatoes and onions in a roasting pan.
- Drizzle with half the olive oil and season.
- Bake for 20 minutes.
- Place the cod fillets on top.
- Add garlic, bay leaves and the rest of the oil.
- Bake for 25 to 30 minutes until the fish is done.
- Finish with chopped parsley and serve immediately.
Tips from Empório Portugal
- Cover with aluminium foil for the first few minutes if the oven runs hot.
- Thicker cod steaks need more time; adjust the cooking time according to their thickness.
- Serve with bread to soak up the aromatic olive oil.
Possible substitutions in Brazil
- Sweet potatoes can replace some of the regular potatoes.
- Red onion adds a different colour and sweetness.
Pairing
Dry white wine or light rosé. 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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