Classic Azorean-Style Codfish (Bacalhau à Moda dos Açores)
“Classic Azorean-style codfish” (in Portuguese, Bacalhau à moda dos Açores) refers to a traditional way of preparing salted codfish that reflects the flavors of the Azores, the volcanic Portuguese islands in the Atlantic.While there are variations among islands and even families, the typical Azorean approach to cod balances the old Portuguese love for bacalhau with local island ingredients. Here’s what characterizes it:Main Ingredient: Salted cod (bacalhau), which is soaked to remove excess salt before cooking.Base Flavors: Garlic, onions, olive oil, bay leaves, and sometimes a touch of paprika or pepper.Accompaniments: Boiled or roasted potatoes are almost always there, often alongside hard-boiled eggs and olives.Local Touch: Azorean versions might include ingredients like peppers, tomatoes, and sometimes a splash of local white wine or vinegar to add brightness.Presentation: The dish is hearty and rustic, often baked or finished in the oven, and served family-style with plenty of olive oil drizzled on top.Many Azoreans consider it a Sunday or festive dish—simple but full of comfort.
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Ingredients
- 4 pieces salted cod about 150–180 g each
- 4 medium potatoes
- 2 large onions thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 4 cloves garlic finely chopped
- 3 eggs
- 12–15 black olives preferably Azorean or Portuguese-style cured
- 3 bay leaves
- 1 teaspoon paprika
- black pepper to taste
- ½ cup olive oil you’ll use plenty!
- white wine a splash or a tablespoon of red wine vinegar for a subtle tang (optional)
- parsley for garnish
Instructions
- Rinse the salted cod under cold water, then soak it in plenty of water for 24–36 hours in the fridge, changing the water 2–3 times.
- Boil the potatoes (peeled and cut into thick slices) in salted water until just tender. Boil the eggs separately, peel them, and slice them.
- Once desalted, place the cod in a pot with fresh water, a bay leaf, and bring to a gentle simmer. Cook for 5–7 minutes until it flakes easily. Drain and remove any skin or bones.
- In a large ovenproof dish (clay or ceramic works beautifully), drizzle some olive oil and add a layer of onions, garlic, and peppers.
- Add the cooked potatoes and then pieces of cod. Sprinkle with paprika, pepper, and drizzle more olive oil. Repeat the layering (onions/peppers → potatoes → cod) until everything is used. Add the bay leaves throughout.
- Top with the sliced boiled eggs and olives. If using, sprinkle a splash of wine or vinegar, then pour the remaining olive oil generously over the top.
- Place in a preheated oven at 375°F (190°C) for about 20–25 minutes, or until the top is lightly golden and everything is fragrant.
- Garnish with chopped parsley and serve hot with crusty bread to soak up the olive oil.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 519kcal (26%)Carbohydrates: 49g (16%)Protein: 11g (22%)Fat: 32g (49%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 124mg (41%)Sodium: 323mg (14%)Potassium: 1202mg (34%)Fiber: 8g (33%)Sugar: 7g (8%)Vitamin A: 1318IU (26%)Vitamin C: 112mg (136%)Calcium: 81mg (8%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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