Bacalhau (Salted Codfish) Salad Fast2eat

Bacalhau with potatoes and broccoli with Almeida’s Onion & Garlic Sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

This is a salad version of the Almeida’s Salted Codfish (Bacalhau) Fast2eat Recipe

Bacalhau (Salted Codfish) Salad Fast2eat

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Waiting time: 10 hours
Total Time: 10 hours 20 minutes
Servings: 10 people


  • 1 Salted codfish - boneless skinless
  • 5 Potato - peeled, washed, and sliced in squares
  • 500 g Broccoli - florets
  • 2/3 cup Olives - (100-120g / 3.5-4 oz)
  • 1 cup Pea - (150g/55.5oz)
  • 2 Egg - boiled
  • 3 Onion - sliced
  • Parsley


  • 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 1 inch squares.
  • 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.
    Bacalhau (Salted Codfish) Salad Fast2eat
  • Add the broccoli florets and cook for more 4-5 minutes.
    Bacalhau (Salted Codfish) Salad Fast2eat
  • While bacalhau is cooking scald the sliced onion twice. Just throw boiled water on it, leave 5 minutes, drain, rinse with cold water, drain and repeat the process.
  • Slice the boiled eggs.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a large bowl. Mix the scalded onion, peas, parsley and olives and cover with sliced boiled eggs.
  • Serve with the delicious Almeida’s Sauce.
  • Serve warm, room temperature or chilled.


Tip: 1 boneless skinless codfish is about 500 g -1 Kg (1-2 Lb). The thickest ones are tastier.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 203kcal | Carbohydrates: 22g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 230mg | Potassium: 1069mg | Fiber: 6g | Sugar: 3g | Vitamin A: 541IU | Vitamin C: 66mg | Calcium: 91mg | Iron: 5mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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