Portuguese Bacalhau Recipe Baked: Salted Cod with Creamy Potato Layers

This baked Portuguese bacalhau transforms salted cod and potatoes into a creamy, comforting masterpiece. The tradition of soaking the cod before cooking ensures the perfect balance of flavor without overwhelming saltiness.

Layering thinly sliced potatoes with shredded cod creates a dish that bakes into golden perfection. The creaminess comes from the cod’s natural oils blending with the potatoes as they cook together.

What emerges from the oven is a casserole with tender fish, soft potato layers, and a lightly browned top. It’s a celebration of Portuguese home cooking at its most satisfying.

Serve this with olives and crusty bread to soak up every bit of the delicious juices. Here’s how to make it authentically.

Ingredients for Portuguese Bacalhau Recipe Baked

Traditional Portuguese flavors come together in this comforting baked cod and potato casserole.

The cod is everything here. Grab Portuguese salted cod from a specialty market—it’s worth the hunt. Whole Foods sometimes carries it too, but call ahead. Soak it overnight, changing the water every 8 hours (yes, all three times). The potatoes? Russets hold up best to the long bake. Look for ones that feel heavy for their size—they’ll be starchy enough to get that creamy texture.

No salted cod? Fresh cod won’t work—the salt is key for texture and flavor. In a pinch, unsalted cod plus extra salting can mimic it, but it’s not the same. Skip the eggs if you want it dairy-free. The olives can be Kalamata or whatever you’ve got. For the bread, a crusty baguette or sourdough from the bakery section soaks up the juices perfectly.

This tastes even better the next day. Keeps in the fridge for 3-4 days, but the cod texture changes slightly. Freezing isn’t ideal—best made fresh. Leftovers? Reheat gently in the oven covered with foil to keep the moisture in.

Step-by-Step Instructions for Salted Cod with Creamy Potato Layers

Here’s the method I use for perfectly tender cod layered with rich, creamy potatoes.

Step 1: Prepare and Soak the Salted Cod

Begin by rinsing the 1.5 lb Salted Cod under cold water to remove surface salt. Place it in a large bowl and cover completely with cold water. Let it soak for 24 hours, changing the water 3 times to remove excess salt.

After soaking, drain the cod and rinse once more. Pat it dry with paper towels, then flake it into large chunks, removing any bones or skin. This preparation ensures the cod isn’t overly salty and maintains its tender texture when baked.

Step 2: Layer Potatoes, Onion, and Aromatics

Preheat your oven to 375°F. Peel and thinly slice the 2 lb Russet Potatoes and 1 whole Large Onion. In a large baking dish, create your first layer with half the potatoes, slightly overlapping them.

Sprinkle with half the minced 4 cloves Garlic Cloves, 2 whole Bay Leaves, 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Paprika. Drizzle with ¼ cup of the 0.5 cup Extra-Virgin Olive Oil. Repeat with the remaining potatoes, onion, and spices.

Step 3: Add Cod and Remaining Ingredients

Spread the flaked cod evenly over the potato-onion layers. Drizzle with the remaining ¼ cup Extra-Virgin Olive Oil. This ensures the cod stays moist and absorbs the flavors of the spices and potatoes as it bakes.

Cover the dish tightly with aluminum foil to trap steam, which helps the potatoes soften and the cod cook evenly. The layers should look well-moistened but not swimming in oil.

Step 4: Bake Until Golden and Bubbly

Bake on the middle oven rack for 45 minutes. Then, carefully remove the foil and bake for another 25-30 minutes until the top is golden brown and the potatoes are fork-tender.

You’ll know it’s ready when the edges bubble and the surface develops a light crust. The cod should flake easily, and the potatoes should offer no resistance when pierced.

Step 5: Garnish and Serve

Remove from the oven and let rest for 10 minutes. Garnish with 0.25 cup chopped Flat-Leaf Parsley and a drizzle of 2 tbsp Lemon Juice for brightness. Serve with 0.5 cup Black Olives, sliced 4 whole Hard-Boiled Eggs, and 8 slices Crusty Bread to soak up the flavorful juices.

The layers should hold their shape when served, with the cod melting into the creamy potatoes. Each bite delivers the rich, savory depth of this traditional dish.

Regional Styles of This Recipe

Lisbon Style

In Lisbon, they often add thinly sliced tomatoes between the potato layers for a touch of acidity. I layer 1 cup sliced tomatoes after the first potato layer, then sprinkle with ½ tsp oregano before adding the cod. This adds a fresh brightness to the rich dish. 🌟

Porto Tradition

Porto cooks love adding sliced bell peppers for color and sweetness. I use 1 red bell pepper, thinly sliced and layered with the onions. The peppers soften beautifully during baking and add a subtle sweetness that complements the salted cod.

Algarve Version

The southern Algarve region incorporates fresh cilantro instead of parsley for garnish. I also add 1 tsp ground cumin to the spice mix for an earthy note. The cilantro adds a citrusy freshness that brightens the dish. 💛

Minho Approach

In Minho, they often include diced chorizo in the potato layers. I use ½ cup diced Portuguese chorizo, adding it between the potato layers for a smoky depth. This creates a heartier version that’s perfect for colder weather.

This regional twist adds a delightful contrast to the cod’s mild flavor.

Frequently Asked Questions