Bacalhau Cozido
Savor the authentic flavors of Portugal with *Bacalhau Cozido*, a traditional dish that perfectly balances simplicity and bold taste. This comforting recipe features desalted and tenderized salted cod (bacalhau), paired with hearty, fork-tender potatoes, sweet carrots, and perfectly boiled eggs. What sets this dish apart is the vibrant parsley-garlic dressing, made with high-quality olive oil and a splash of vinegar, which adds a fresh, zesty touch to each bite. Garnished with briny black olives and fresh parsley, this meal is as visually stunning as it is delicious. With only 20 minutes of prep time, *Bacalhau Cozido* is an ideal choice for a wholesome, Mediterranean-inspired dinner to serve warm or at room temperature. Whether you're exploring Portuguese cuisine or revisiting cherished flavors, this dish is sure to impress.
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Recipe Information
Ingredients
- 500 grams Salted cod (bacalhau)
- 4 medium Potatoes
- 2 medium Carrots
- 4 large Eggs
- 100 ml Olive oil
- 30 ml White vinegar
- 3 large Garlic cloves
- 15 grams Parsley
- 100 grams Black olives
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by desalinizing the salted cod (bacalhau). Soak the cod in a large bowl of cold water for 24 to 48 hours, changing the water every 8 hours. This process will remove the excess salt from the fish.
Once desalinized, drain the cod and rinse it under fresh water. Remove the skin and bones, then cut the cod into large pieces (approximately 5 cm long).
In a large pot, add the pieces of cod and cover them with water. Bring the pot to a gentle boil over medium heat. Reduce the heat to low, and let it simmer for about 10 minutes, until the cod is tender and flaky. Remove the cod from the pot and set aside.
Peel the potatoes and carrots, then cut them into thick slices. In the same pot, add the sliced potatoes and carrots. Bring to a boil and cook until they are fork-tender, about 20 minutes. Remove the vegetables with a slotted spoon and set aside.
Meanwhile, place the eggs in a pot and cover with water. Bring to a boil and cook the eggs for 10 minutes. Once finished, drain the water and cool the eggs in an ice bath or under running cold water. Peel the eggs and cut them into halves.
Prepare the dressing by finely chopping the garlic and parsley. In a small bowl, combine the olive oil, white vinegar, chopped garlic, and parsley. Season with a pinch of salt and black pepper, whisking the mixture together.
To serve, arrange the cod, boiled potatoes, carrots, and halved eggs on a large platter. Drizzle the parsley-garlic dressing over everything.
Garnish with black olives and additional parsley sprigs if desired. Serve Bacalhau Cozido warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 38664 mg | 1681% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 16.6 g | ||
| Protein | 359.0 g | 718% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 722 mg | 56% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5179 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
