Portuguese Bacalhoada
Our traditional Easter recipe.
A Portuguese dish that has become a favorite among many families in Brazil.
This recipe has been passed down through generations in my family, coming from my Portuguese and Spanish roots through my great-great-grandparents. I always make it on Easter Sunday, and today I’m sharing the step-by-step with you.
Ingredients
Codfish steaks and/or flakes (desalted)
Large tomatoes, sliced
Garlic cloves
Black olives
Bell peppers (mixed colors)
Large onion, sliced
Potatoes, sliced
Olive oil
Fresh parsley
Salt and black pepper
Hard-boiled eggs (optional)
How to Make It
In a large pot, bring water to a boil. Once boiling, add the codfish and cook for no more than 1 minute, then remove. In the same water, add the potatoes and cook for about 5 minutes (or until al dente), then remove. Next, add the onion and cook for 1–2 minutes, then remove. Repeat the same process with the bell peppers. This step is important to infuse all the ingredients with the flavor of the codfish and also to partially cook the potatoes, since they take longer than the fish.
In a baking dish, begin layering the ingredients. Start with a bed of onions, followed by potatoes, tomatoes, bell peppers, and then the codfish. Season the cod with salt, pepper, and thyme (to taste). On top of the fish, repeat the process by adding another layer of potatoes, onions, bell peppers, and so on.
Once all the layers are assembled, generously drizzle with olive oil (essential). Add the garlic cloves between the layers for extra aroma and flavor, and don’t forget the olives.
Bake in a preheated oven at 280°F (140°C) for 25 minutes. Finish with fresh parsley on top and hard-boiled eggs, if you like.
Serve with white rice and enjoy!
