O bacalhau é rei na mesa portuguesa, e esta receita de Bacalhau com Batatas é um dos seus tronos mais confortáveis e deliciosos. É um prato de forno rústico, generoso e cheio de sabor, que junta lascas de bacalhau suculentas, batatas macias e a doçura da cebola e dos pimentos, tudo regado com azeite abundante. Perfeito para um almoço de domingo em família, celebra a tradição de forma simples e inesquecível.

Ingredientes

  • Primeiro dessalgue o bacalhau (eu faço isso no leite)
  • Cozinhe batatas al dente e corte-as em rodelas.
  • Rale cebola
  • Rale tomate
  • Pique alguns dentes de alho
  • Pique pimentões de todas as cores, mas bem picadinho
  • Azeitonas pretas inteiras
  • Muito azeite

Preparação

  1. Numa forma ou refratário, unte com uma boa quantidade de azeite de oliva o fundo e adicione as batatas cortadas em rodelas. Salpique um pouco de sal sobre elas.
  2. Por cima das batatas coloque o bacalhau desfiado, a cebola ralada, o tomate ralado, os pimentões, o alho as e azeitonas pretas picadas. Regue com muito azeite.
  3. Repita as camadas até terminar todos os ingredientes. Finalize com azeitonas pretas inteiras pra dar um charminho ao prato, não esqueça de regar novamente com o azeite de oliva.
  4. Leve ao forno pra gratinar. Sirva com arroz branco e uma linda salada verdinha.

Here is a taste of Portuguese tradition, lovingly translated for your kitchen.

Layered Cod and Potato Bake (Bacalhau com Batatas)

There are said to be over 1,001 ways to cook *bacalhau* (salt cod) in Portugal, and this layered potato and cod bake is one of the most beloved and quintessential home-style dishes[1]. It’s a rustic, forgiving, and deeply comforting casserole that showcases the cornerstones of Portuguese cuisine: flaky salt cod, tender potatoes, sweet onions, and a very generous amount of golden olive oil. The ingredients are simple, but when layered and baked together, they create a beautifully harmonious and flavourful meal.

The success of any *bacalhau* dish begins with properly desalting the cod, a crucial step that rehydrates the fish and removes excess salt[2]. While the original recipe suggests soaking it in milk, the most traditional method involves soaking it in cold water for 24 to 48 hours, changing the water several times[3]. This recipe is wonderfully versatile. You can arrange it in layers as described, or for a different texture, you could sauté the onions and peppers first before adding them to the bake[1].

This dish is a fantastic representation of Portuguese comfort food. It’s often served for family gatherings and special occasions but is simple enough for a hearty weekday dinner. Serve it straight from the oven, bubbling and aromatic, with a simple green salad and some crusty bread to mop up the delicious, flavour-infused olive oil at the bottom of the dish.

Ingredients

  • 1kg salt cod (bacalhau), soaked and desalted
  • 1kg potatoes, suitable for boiling (like Maris Piper), peeled
  • 2 large onions, finely grated or very thinly sliced
  • 2 large ripe tomatoes, grated
  • 3-4 cloves of garlic, finely chopped
  • A mix of red, yellow, and green bell peppers, finely chopped
  • A handful of black olives (pitted and whole)
  • Extra virgin olive oil (be generous)
  • Salt, to taste

Method

  1. First, ensure your salt cod is properly desalted. A common method is to soak it in a large bowl of cold water in the fridge for 24-48 hours, changing the water 2-3 times a day[3]. The recipe creator notes they use milk for this process. Once desalted, flake the cod into large pieces, removing any skin and bones.
  2. Cook the potatoes in a large pot of salted water until they are ‘al dente’ – tender but still firm enough to hold their shape. Drain and cut them into thick slices (about 1cm).
  3. Preheat your oven to 190°C (170°C Fan / Gas Mark 5).
  4. In a large, deep ovenproof dish or roasting tin, pour a very generous layer of olive oil to cover the bottom. Arrange a layer of the sliced potatoes over the base and sprinkle them with a little salt.
  5. Scatter a layer of the flaked cod over the potatoes. Follow this with a layer of grated onion, grated tomato, chopped peppers, and chopped garlic.
  6. Repeat the layers – potatoes, cod, and the vegetable mix – until all your ingredients are used up, finishing with a layer of the cod and vegetable mixture.
  7. Drizzle generously with more extra virgin olive oil over the entire dish. Dot the top with the whole black olives for a charming finish.
  8. Bake for 30-40 minutes, or until the top is golden brown and bubbling. Serve hot, traditionally with white rice and a simple green salad.