There are hundreds of variations of Salted Codfish (Bacalhau) recipes, but my family’s favourite has always been the one from Almeida, a Portuguese family friend,
Bacalhau with potatoes and broccoli with his special sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.
Also try this Bacalhau (Salted Codfish) Salad.
Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe
- 1 Kg Salted codfish boneless skinless
- 4 Potato peeled, washed, and thickly sliced
- 500 g Broccoli florets
- 3 Onion thinly sliced
- 10 cloves Garlic thinly sliced
- 3/4 cup Olive oil
- Salt (optional) to taste
- 1/4 cup White vinegar
- Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
- Drain the bacalhau, rinse with fresh water. Cut into small pieces.
- Peel the potatoes, then cut them into thick slices. This Peeler is a time saver.
- To save time boil the water using an Electric Kettle.
- Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
- Add the broccoli florets and cook for more 4-5 minutes.
- Drain the bacalhau, potatoes and broccoli florets and place them in a Casserole Dish.
- Slice the onion and garlic. This Holder is so helpful to slice the onions and garlic.
- While bacalhau is cooking, heat olive oil in a small Saucepan. Add thinly sliced onion and garlic and cook, stirring often, until golden, about 5 minutes.
- After golden add the White Vinegar and remove from the heat.
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.
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