Authentic “Bacalhoada à Moda da Casa” Recipe: A Portuguese Classic

Discover the authentic taste of Bacalhoada à Moda da Casa, a traditional Portuguese dish perfect for sharing special moments. This Bacalhoada recipe is easy to prepare and incredibly flavorful.

Summary

• Ingredients
• Preparation Method
• Tips and Variations
• CHEF’s Tips

Ingredients

Main Ingredients

• 1 kg desalted codfish
• 1 kg potatoes
• 2 large onions
• 2 bell peppers (1 red and 1 yellow)
• 200 ml extra virgin olive oil
• 4 cloves garlic, minced
• 1 bay leaf
• Black olives to taste
• Chopped parsley to taste
• Salt and black pepper to taste

To finish

• 3 hard-boiled eggs (optional)

Preparation Method

1. Boil the desalted codfish in boiling water for about 10 minutes. Shred the codfish and set aside.
2. Boil the potatoes with their skins on until tender but firm. Peel and cut into thick slices.
3. In a large pan, heat the olive oil and sauté the sliced onions and bell peppers until tender. Add the minced garlic and bay leaf, sautéing for a few more minutes.
4. In a large baking dish, layer the potatoes, shredded codfish, and the onion and bell pepper mixture. Drizzle olive oil over each layer.
5. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until golden brown.
6. Garnish with black olives, chopped parsley, and sliced hard-boiled eggs (optional). Serve the Bacalhoada hot.

Tips and Variations

• For a more intense flavor, add chili flakes to the onion and bell pepper sauté.
• You can include other vegetables in the Bacalhoada, such as cooked broccoli or cauliflower.
• For a gratin version, cover the Bacalhoada with grated Parmesan cheese before baking.
• Use good quality codfish to ensure the best flavor.
• Try adding a splash of dry white wine to the sauté to enhance the flavors.

CHEF’s Tips

The key to a perfect Bacalhoada lies in the quality of the ingredients and the cooking time. Make sure to desalt the codfish well, changing the water several times over 24 to 48 hours. Cook the potatoes until they are tender but not falling apart, so they maintain their shape in the dish. Extra virgin olive oil is essential for flavor and moisture in the Bacalhoada. Don’t skimp on the olive oil! When layering, generously drizzle each layer to ensure all ingredients are well coated. Oven time may vary, so keep an eye on it to ensure the Bacalhoada is golden and bubbling. Serve with a good Portuguese white wine for a complete gastronomic experience.