Skip to main content

Portuguese-Style Cod with Onions, Peppers & Black Olives

Prato de Bacalhau, Estilo Portugues com cebola, pimentão e azeitonas pretas


My mom is an absolute amazing cook and all of the Portuguese-style dishes I post here are inspired by her incredible talent and expertise!  

This dish is classic Portuguese.  

Keep in mind that authentic Portuguese recipes call for dry, salted Cod in their dishes. You can use fresh Cod fillets for this recipe, but I recommend the traditional dried and salted Cod fish, reminiscent of the Azores and the main land of Portugal. 


If you are truly dedicated to making a genuine Portuguese dish, you can purchase dried, salted Cod and other Portuguese ingredients from our friends at Fernandes Sao Jorge Linguica in Tracy, California.  They are easy to work with, affordable and provide fast shipping!  Links and phone numbers are provided in our "links" page.

 12 oz. dried, salted Cod OR fresh Cod fillets
4-5 medium potatoes, peeled and thick-sliced
3 eggs, hard-boiled and coarsely chopped
1 can large black olives, coarsely chopped
2 medium onions, sliced
1/2 large red bell pepper, sliced
1/2 large green bell pepper, sliced
4 cloves garlic, minced
1 T. hot sauce or melagueta*
Portuguese olive oil*

 If you are using dried, salted Portuguese Cod, soak it overnight, changing the water twice.

 Bring a pot of water to a boil and reduce heat to medium-high. Add either the soaked Portuguese Cod or the regular fresh Cod fillets. Boil gently for about fifteen minutes. Drain the fish, but save the water it cooked in. Shred the fish into large chunks, removing bones and skin and set aside.

 In the water the Cod cooked in, place the potatoes and bring to a boil. Reduce heat and cook till tender. Drain and set aside.

In a skillet, heat about 3 T. Portuguese olive oil or any good quality olive oil. Add the onions, peppers, and garlic. Saute until vegetables are soft. Mix in 1 T. melagueta or hot sauce and season with salt to taste. Stir in the cooked codfish and black olives: 

 
Grease a 2 quart baking dish and layer half of the cooked potatoes along the bottom of the dish.
Portuguese olive oil

Spread with half the cod and onion mixture. Sprinkle with half of the chopped eggs. Drizzle generously with olive oil. Repeat layers, finishing with another generous drizzle of olive oil.

Bake uncovered for about 30 minutes or until the top is golden brown. Enjoy!

 Yield: about four or five to-die-for servings

Comments

  1. AnonymousAugust 17, 2022 at 11:50 AM

    I’ve eaten this at my mother-in-laws. So delicious. I’m going to try making it. Thanks for the recipe 😊🇨🇦

    ReplyDelete
  2. AnonymousSeptember 25, 2022 at 12:46 PM

    Didn’t know about the shop in Tracy! Will have to look it up! Making this today. Yum!

    ReplyDelete
  3. AnonymousApril 17, 2023 at 8:13 AM

    What temperature did you bake this at?

    ReplyDelete
    Replies
    1. AnonymousOctober 1, 2023 at 4:42 PM

      I did 375 for 30 minutes. Came out great.

      Delete
  4. AnonymousNovember 29, 2023 at 2:30 PM

    Ive made your recipe a few times. It’s delicious! Thank you.

    ReplyDelete
  5. AnonymousAugust 10, 2024 at 4:17 PM

    Make this all the time delicious, thank you

    ReplyDelete

Post a Comment

Popular posts from this blog

Portuguese Roast Chicken

Growing up, my mother made this roasted chicken OFTEN with little variation.  She never used cookbooks, but everything always came out perfectly! This dish is so full of flavor and texture!  The trick is to slow roast at a high temperature and let it rest for 15 minutes, once you take it out of the oven.  It' easy to make and so satisfying! Make sure you serve it with fresh bread to sop up all the deliciousness from the sauce! 1 whole chicken, cut up into about 8 pieces 5 red potatoes, quartered 1 onion, chopped 4 garlic cloves, chopped 4 Roma tomatoes, chopped into large pieces  Olive oil Lots of chopped Parsley 2 t. Seasoned Salt  2 t. Regular salt 2 t. Black Pepper 1 T. Paprika In a large baking dish, zig zag olive oil across the bottom of the dish, covering most of it.  Cut slits on chicken pieces so that spices can seep into the meat. Place chicken pieces in oiled dish, skin side up. Nestle potatoes between chicken pieces throu...
Post a Comment
Read more

No-Knead Pretzel Bread

This chewy, delicious bread is seriously to-die-for!  I never knew I had it in me to make pretzel bread, but I surprised myself this time.  You don't have to knead the dough, which makes it even better!  Next time, I will shape the dough into pretzel shapes and make my very own, homemade pretzels!  If you want to make the pretzels, simply roll each of the 12 portions into ropes & then twist into pretzel shapes before boiling.  Enjoy! 1 1/2 cups warm water 2 packets active dry yeast 1 T. sugar 4 1/2 cups cups all-purpose unbleached flour 2 t. salt, plus 2 t. coarse sea salt for sprinkling 1/4 cup melted butter 1 egg, separated 1/4 cup baking soda 8 cups water In a medium bowl, sprinkle yeast and sugar into the 1 1/2 cup warm water.  Don't mix it, just let it sit for ten minutes until it begins foaming.  Meanwhile, in a large bowl, whisk the flour and salt.  Add the melted butter, egg yolk and foaming yeast mixture.  Mi...
Post a Comment
Read more