Entree: Portugal – Porto & North – Bacalhau à Braga (Salted cod braised with onions, tomatoes and fried potatoes from Braga)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 1.5 lb (680 g) salted cod (bacalhau), soaked 24–48 hours in several changes of cold water, drained and torn into large flakes
- 1 lb (450 g) potatoes, peeled and cut into 1/4-in (6 mm) rounds or sticks for frying
- 1/2 cup (120 ml) olive oil for frying potatoes, plus 2 tbsp (30 ml) olive oil for the sauce
- 2 large onions (340 g), thinly sliced
- 3 cloves garlic (9 g), minced
- 1 cup (240 g) diced ripe tomatoes (or canned diced tomatoes)
- 1/2 cup (120 ml) dry white wine
- 1 tsp (2 g) sweet paprika (pimentón doce)
- 1 bay leaf
- 1/2 cup (120 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped black olives (optional)
- Salt and freshly ground black pepper to taste (use sparingly until cod is checked for salt)
- Optional garnish: 2 hard-cooked eggs, sliced

Instructions

1. After soaking, drain the salted cod, remove any skin and bones, and pat dry. If fillets are thick, split into portions about 4–5 oz (115–140 g) each.
2. In a wide skillet, heat 1/2 cup (120 ml) olive oil over medium-high heat. Fry the potato rounds in batches until golden and crisp, about 6–8 minutes per batch. Drain on paper towels and season lightly with salt.
3. In a separate large skillet or sauté pan, heat 2 tbsp (30 ml) olive oil over medium heat. Add the sliced onions and cook until soft and translucent, about 8–10 minutes.
4. Add the minced garlic and cook 1 minute. Stir in the diced tomatoes, paprika, and bay leaf, cooking until the tomatoes break down, about 4–5 minutes.
5. Pour in the white wine, bring to a simmer, and reduce slightly for 2–3 minutes. Taste the sauce; adjust with a little salt only if needed (remember the cod still carries salt).
6. Add the cod flakes to the sauce, spooning the mixture so the cod is coated and heated through without falling apart, about 4–6 minutes. If the cod seems very salty, add a splash (2–3 tbsp / 30–45 ml) water to mellow flavors.
7. Gently fold in half of the fried potatoes into the cod and sauce so they absorb some juices, reserving the rest for plating.
8. Transfer the cod and potato mixture to a serving dish, top with the reserved crisp potatoes, scatter chopped parsley and olives if using, and garnish with sliced hard-cooked eggs if desired.
9. Serve immediately with crusty bread and a green salad or sautéed greens.