Salt Cod Bacalhau Bacalao Morue Baccal Stew
Dive into the rich, comforting flavors of Salt Cod Bacalhau Bacalao Morue Baccal Stew, a timeless dish that reflects the culinary traditions of Mediterranean and Iberian kitchens. This hearty stew combines tender rehydrated salt cod with layers of sautéed onions, sweet red bell peppers, and creamy potatoes, all simmered to perfection in an aromatic broth of crushed tomatoes, dry white wine, and fish stock. Accented with briny black olives, fragrant bay leaves, smoky paprika, and a vibrant sprinkle of fresh parsley, this one-pot wonder is a savory symphony of flavors. Perfect for a family meal or a cozy dinner, this recipe is best served hot with crusty bread or a side of steamed rice to soak up the delicious broth. Indulge in this globally-inspired dish and experience the heart and soul of traditional salt cod cuisine.
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Recipe Information
Ingredients
- 1 pound salt cod
- 4 tablespoons olive oil
- 2 medium, sliced thinly yellow onion
- 4 minced garlic cloves
- 1 large, sliced into thin strips red bell pepper
- 3 large, peeled and sliced into 1/4-inch rounds russet potatoes
- 1 14-ounce can crushed tomatoes
- 1 cup dry white wine
- 2 cups water or fish stock
- 1 cup, pitted and roughly chopped black olives
- 1 bunch, roughly chopped parsley
- 2 bay leaves
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 pinch salt
Instructions
1. Prepare the salt cod by soaking it in cold water for 24–48 hours, changing the water every 6–8 hours to remove excess salt.
2. Once ready, rinse and pat the cod dry, then cut into 2-inch pieces.
3. Heat the olive oil in a large pot or Dutch oven over medium heat.
4. Add the sliced onions and garlic, sautéing until softened and translucent, about 5 minutes.
5. Stir in the red bell pepper strips and cook for another 3 minutes.
6. Layer the potato slices over the sautéed vegetables, followed by the pieces of prepared salt cod.
7. Pour the crushed tomatoes, white wine, and water (or fish stock) into the pot. Gently stir to combine.
8. Add the black olives, bay leaves, paprika, and black pepper. Stir lightly, ensuring the ingredients are evenly distributed.
9. Cover the pot with a lid and bring to a simmer over medium-low heat.
10. Cook for 40–45 minutes, or until the potatoes are tender and the flavors meld together. Stir occasionally, being careful not to break apart the cod.
11. Taste and adjust seasoning with a pinch of salt, if needed (be cautious, as the cod and olives are naturally salty).
12. Remove the bay leaves and garnish the stew with freshly chopped parsley before serving.
13. Serve hot with crusty bread or steamed rice on the side.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 168 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2048 mg | 44% | |
*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.
