Best 4 Bacalhau Salt Cod With Chickpeas Recipes

Journey to Portugal through flavors with Bacalhau - a cherished salt cod dish celebrated across the country. Discover culinary wonders as our recipes unravel the essence of Bacalhau, a tribute to Portuguese heritage. From the classic Bacalhau à Gomes de Sá, a layered masterpiece of salt cod, potatoes, and onions, to the hearty Bacalhau com Grão-de-Bico, where chickpeas and cod intertwine in a savory symphony. Indulge in the simplicity of Bacalhau Assado no Forno, a roasted cod dish that captures the essence of the sea, or savor Bacalhau à Brás, a delightful combination of cod, potatoes, and parsley.

As you explore the diverse recipes, immerse yourself in the rich tapestry of Portuguese cuisine. Each dish tells a story, a culinary journey where flavors dance and traditions come alive. Discover the art of Bacalhau and let your taste buds embark on an unforgettable adventure.

Let's cook with our recipes!

SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA

Salt Cod, Onions and Potatoes: Bacalhau A Gomes De Sa image

Provided by Food Network

Categories main-dish

Time P1DT13h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds salt cod
1/2 cup plus 1 teaspoon olive oil
2 cups thinly sliced yellow onions
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender
4 hard-boiled eggs
8 black olives
1 tablespoon finely chopped fresh parsley leaves

Steps:

Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
Preheat the oven to 350 degrees F.
Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

BACALHAU CHICKPEA SALAD

Bacalhau Chickpea Salad image

Bacalhau is salt cod, which is very popular in the Azores and Portugal.

Provided by Mikekey *

Categories Other Salads

Time 10h

Number Of Ingredients 7

Ingredients

1 lb salt cod (bacalhau)
1/2 c chopped black olives
1 Tbsp mayonnaise
2 small onions, thinly sliced
1 can(s) (14.5 oz) chickpeas, drained and rinsed
2 Tbsp olive oil
1/2 c chopped fresh parsley

Steps:

1. Wash and soak the cod in a bowl of water. Change the water 3 times over the course of 8-10 hours.
2. In a saucepan, add the cod and water. Bring the water to a boil 1-2 minutes. Drain the water and tear the bacalhau into small pieces.
3. In a large bowl add the pieces of bacalhau along with the rest of the ingredients. Toss the ingredients together well and serve, room temperature, or chill and serve cold.

BACALHAU (PORTUGUESE SALT COD STEW)

Bacalhau (Portuguese Salt Cod Stew) image

Portuguese salt cod stew (bacalhau or bacalhoada) is layered and baked in the oven. Made with salt cod, potatoes, hard boiled eggs, onions, olives, and lots of olive oil, it's a satisfying recipe for cozy nights.

Provided by Elise Bauer

Categories Dinner Soup Stew Cod Fish Stew Portuguese Salt Cod

Time P1DT2h

Yield 8

Number Of Ingredients 8

Ingredients

1 pound salt cod fillets, preferably skinless and boneless
3/4 to 1 cup of good quality extra virgin olive oil
Milk (optional)
2 large yellow or sweet Vidalia onions, sliced
2 pounds waxy potatoes (Yukon gold work great), peeled
4 eggs, hard boiled and sliced
About 40 pitted black olives (I used Kalamata olives, can also use green olives)
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven (optional): If you plan to bake the bacalhoada, instead of simmering it on the stove, preheat the oven to 350°F.
Simmer the salt cod in milk and/or water: Put salt cod in a saucepan. Add enough milk, water, or a mixture of milk and water to just cover. Bring mixture to a simmer. Let simmer for a couple minutes. Remove the fish and set aside.
Parboil the potatoes and slice: Parboil the potatoes for 20 minutes (you can cook them in the water you used to cook the fish if you want). Slice potatoes into 1/4-inch thick rounds.
Cook on the stovetop or bake: Place on stovetop on medium heat, and cook, covered, for 30 minutes. Or bake, covered in a preheated 350°F oven for 30 to 40 minutes, or until everything is completely cooked through. Serve with sides of rice and salad, or some crusty bread.

Nutrition Facts : Calories 594 kcal, Carbohydrate 31 g, Cholesterol 179 mg, Fiber 4 g, Protein 42 g, SaturatedFat 5 g, Sodium 4209 mg, Sugar 5 g, Fat 33 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

BACALHAU A GOMES DE SA (SALT COD, ONIONS AND POTATOES)

Bacalhau a Gomes de Sa (Salt Cod, Onions and Potatoes) image

Provided by Food Network

Categories side-dish

Time P1DT13h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds 1 1/2 pounds salt cod
1/2 cup plus 1 teaspoon olive oil
2 cups thinly sliced yellow onions
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender
4 hard boiled eggs
8 black olives
1 tablespoon finely chopped fresh parsley leaves

Steps:

Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

Tips:

Choose the right salt cod. Look for firm, white flesh with no brown or yellow spots. The fish should also be well-hydrated, so avoid any pieces that are dry or brittle.
Soak the salt cod properly. This is an essential step to remove the excess salt from the fish. Soak the salt cod in cold water for 24 hours, changing the water every 8 hours. The longer you soak the fish, the less salty it will be.
Use a variety of vegetables. This recipe is a great way to use up any leftover vegetables you have on hand. Some good options include potatoes, carrots, celery, onions, and peppers.
Don't overcrowd the pan. When you're cooking the fish and vegetables, make sure not to overcrowd the pan. This will help the food cook evenly and prevent it from becoming soggy.
Season to taste. This recipe is a good starting point, but you can adjust the seasonings to your own taste. Add more salt, pepper, or paprika if you like.

Conclusion:

Bacalhau com Grão de Bico is a delicious and hearty Portuguese dish that is perfect for a weeknight meal. The salt cod is a good source of protein and omega-3 fatty acids, while the chickpeas are a good source of fiber and protein. The combination of the two makes for a complete and satisfying meal. This recipe is easy to make and can be tailored to your own taste. So next time you're looking for a new way to cook salt cod, give this recipe a try. You won't be disappointed!