Baked Salted Cod with Eggs

    1 day 2 hours

    This is a Portuguese dish called bacalau made of salted cod. Great for parties! Plan ahead, because the salted cod needs to soak for 24 hours.

    47 people made this

    Serves: 8 

    • 1kg dried salted cod
    • 4 potatoes
    • 3 tablespoons butter
    • 2 yellow onions, thinly sliced
    • 2 cloves garlic, chopped, divided
    • 1/2 cup chopped fresh parsley, divided
    • 3/4 cup (185ml) olive oil
    • 1 1/2 teaspoons chilli flakes
    • 1 pinch freshly ground pepper to taste
    • 4 hard boiled eggs, chopped
    • 10 pitted green olives
    • 10 pitted black olives

    Preparation:1day1hour  ›  Cook:1hour  ›  Ready in:1day2hours 

    1. Soak the dried salted cod in cold water for 24 hours, changing the water several times.
    2. Bring a large pot of water to a boil. Add the soaked cod and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water and save water for cooking potatoes. Remove skin and bones from the cod and flake the meat into pieces using a fork. Set fish aside in a large bowl.
    3. In a small bowl stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, chilli flakes and black pepper. Pour over the fish and toss lightly to coat.
    4. Preheat the oven to 180 degrees C. Place the potatoes into the fish water and bring to a boil. Cook for 20 minutes or until tender. Drain under cool water, peel and cut into 5mm slices.
    5. While the potatoes are cooking melt the butter in a large frypan over medium heat. Add the onions and saute until golden and caramelised. Stir one clove of garlic into the onions. Set aside.
    6. Layer half of the potato slices in the bottom of a greased 20x30cm baking dish. Cover with half of the cod then half of the onions. Repeat layers, ending with onion.
    7. Bake for 15 minutes in the preheated oven until lightly browned. Before serving, garnish the top with green and black olives and hard-cooked eggs. Sprinkle with remaining parsley.

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    Reviews in English (41)


    OH MY GOSH! This was unreal! I followed the recipe exactly except I omitted the chopped eggs and olives for garnish. The real name for this recipe is actually 'Bacalhau à Gomes de Sá'. I am Portuguese (my entire family was born and raised in Portugal) and when I told my mom I was making this dish she got so excited! She told me she hadn't had it since she lived in Portugual over 42 years ago! This dish was soooo incredible and tasted so much like something that my Portuguese family would make. Thank you so so much for posting this delicious, authentic recipe, BINGADING!  -  26 Nov 2008  (Review from Allrecipes USA and Canada)


    Delicious! I used fresh cod instead of salted, and added salt. My wife, she is Portuguese, loved this recipe. I will be making it for her as often as she will like. Thank you for sharing it with us.  -  05 Jan 2008  (Review from Allrecipes USA and Canada)


    Out of all the recipes I've seen on the internet, yours was the only true one that had the black olives which is always used in this dish in the Azores. Thank you.  -  10 Jun 2006  (Review from Allrecipes USA and Canada)