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Bacalhau com Batatas

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


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.


  • 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


  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