O “Bacalhau à Margarida da Praça” é um prato icónico da cozinha do Minho, nascido na cidade de Viana do Castelo. A sua beleza reside na simplicidade e na pureza dos sabores, onde um bacalhau de excelente qualidade é o rei, acompanhado por batatas cozidas e uma generosa cebolada regada com azeite. É uma verdadeira celebração da gastronomia portuguesa, rústica e cheia de alma.

Ingredientes

  • 1 Lombo de Bacalhau
  • 3 Cebolas Grandes
  • 1 Dente de Alho
  • 5 Dl de Azeite
  • Pimenta
  • 1,2 Kg de Batatas

Preparação

  1. Assa-se o bacalhau demolhado na brasa, ou no grelhador. Retira-se o bacalhau e coloca-se num tacho com água a ferver, apenas para uma fervura.
  2. Numa frigideira faz-se uma cebolada com a cebola, o azeite e o alho picado. Reserva-se. Cozem-se as batatas com a pele, e quando estiverem cozidas, pelam-se, cortam-se em rodelas e no fundo de uma travessa.
  3. Por cima, dispõe-se o bacalhau e a cebolada. Eu optei por desfebrá-lo e acrescentar ovo cozido, embora a receita original não seja assim. Mas experimentem! É um prato delicioso!

For those looking to recreate a true Portuguese classic, here is the English version of this wonderful dish.

Margarida da Praça-Style Salt Cod

This dish is a classic from the northern Minho region of Portugal, originating in a restaurant called “Margarida da Praça” in the city of Viana do Castelo. It is a perfect example of how Portuguese cuisine honours simple, high-quality ingredients. The recipe’s success lies in the perfect harmony between the grilled salt cod, tender boiled potatoes, and a luscious onion and garlic confit, all brought together with a generous amount of good olive oil. It’s a rustic, soulful dish that is deeply comforting and full of flavour.

The traditional recipe calls for a whole cod loin to be served on a bed of sliced potatoes and smothered in the onion sauce. However, the variation suggested here—flaking the cod and adding slices of hard-boiled egg—is a popular and delicious twist, making it a wonderful dish to share. For the best flavour, use a high-quality, thick-cut loin of salt cod and a fruity Portuguese olive oil.

Ingredients

  • 1 large, thick loin of salt cod, pre-soaked
  • 3 large onions, thinly sliced
  • 1 clove of garlic, minced
  • 500ml olive oil
  • Freshly ground black pepper
  • 1.2kg potatoes
  • Hard-boiled eggs, sliced (optional, as per the recipe’s suggestion)

Method

  1. Grill the soaked cod loin, ideally over charcoal, or on a hot griddle pan until cooked through. Once grilled, place the cod into a pot of boiling water just for a moment (a quick blanch).
  2. Meanwhile, in a frying pan, make the *cebolada* by gently cooking the sliced onions and minced garlic in the olive oil over a low heat until very soft and translucent. Set aside. Boil the potatoes in their skins in salted water. Once cooked, peel them and cut them into thick slices.
  3. Arrange the potato slices on the bottom of a large serving platter. Flake the grilled cod into large pieces and arrange it over the potatoes (or place the whole loin on top). You can also add slices of hard-boiled egg here. Pour the warm onion and olive oil mixture over everything. Serve immediately.