Bacalhau com Batatas (Portuguese Cod Bake with Potatoes)

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

Sign Up!

For recipes, new and tips, fresh and direct on your email.

Facebook
Twitter
LinkedIn

I made this as an Easter weekend brunch dish, and I completely forgot about how delicious it is!!  So, I wanted to share it with you all.  This is one of those dishes I would’ve never eaten as a young person.  But now, I really appreciate a traditional Portuguese dish, like this one.  If you’ve ever tried Portuguese cuisine before, you would have likely come across this dish before.  Poached cod, fork tender sliced potatoes, red peppers, hard-boiled eggs and a generous drizzle of olive oil.  This is my spin on Bacalhau com Batatas.  It’s pretty simple to make, and keeps well as leftovers too.
Try it with your family this holiday long weekend!
With Love,
Julie
(Photo By: Michael Rao)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bacalhai con batatas 1 Bacalhau com Batatas (Portuguese Cod Bake with Potatoes)

Bacalhau com Batatas


  • Author: Julie
  • Total Time: 1 hour 30 mins
  • Yield: 8

Description

Poached cod, fork tender sliced potatoes, red peppers, hard-boiled eggs and a generous drizzle of olive oil. This is my spin on Bacalhau com Batatas. It’s pretty simple to make, and keeps well as leftovers too.


Ingredients

Scale
  • 800g (1 1/2lbs) frozen Codfish, thawed
  • ¾ cup extra-virgin olive oil
  • 3 large onions, sliced thinly
  • 4 cloves of garlic, finely chopped
  • 6 Medium potatoes, boiled just until fork-tender and thinly sliced
  • 4 hard-boiled eggs, shell removed and sliced
  • ¼ cup roasted red pepper, sliced
  • Sea Salt and freshly ground black pepper, to taste
  • Optional garnish: chopped parsley, black olives

Instructions

  1. In a medium pot, cook the cod in boiling water for about 5 to 8 minutes, depending on thickness, until cooked through. Drain and set aside. Once cooled, slice thicker pieces of cod to make them even with thinner pieces.
  2. In a non-stick skillet, heat 1 to 2 Tbsp olive oil over medium-low heat and sauté onions and garlic for about 15 to 20 minutes, until caramelized (should amount to about 1 cup of caramelized onions).
  3. Coat a large (about 8 x 10-inch), deep oven-safe skillet with olive oil; cover the bottom with a small layer of cooked potatoes.
  4. Preheat oven to 400°F.
  5. Continue to add layers to the dish: add caramelized onions/garlic, cod, followed by eggs, roasted red pepper and a drizzle of olive oil, salt and pepper. Repeat layer one more time (potatoes, onions/garlic, cod, eggs, roasted red pepper, olive oil, salt and pepper).
  6. Top with greased foil paper. Bake in preheated oven for 45 minutes. Remove foil and cook for another 5 to 10 minutes, until golden brown.
  7. Garnish with sliced black olives and chopped parsley, if using, and a drizzle of additional olive oil. Serve warm.
  • Prep Time: 45 mins
  • Cook Time: 45 mins

 
 

Follow me!

You may also like...

20-Minute Mexican Chorizo Tacos

20-Minute Mexican Chorizo Tacos Another quick weeknight meal!  These 20-minute Mexican Chorizo Tacos are the quickest meal you will ever make.  I use