Best 5 Baked Cod Bacalhau No Forno Recipes

**Discover the Delights of Bacalhau no Forno: A Culinary Journey through Portuguese Cuisine**

Embark on a culinary adventure with Bacalhau no Forno, a traditional Portuguese dish that showcases the versatility and flavors of codfish. This beloved dish, meaning "baked cod" in Portuguese, is a staple in Portuguese cuisine and holds a special place in the hearts of locals and food enthusiasts alike. Join us as we delve into the realm of Bacalhau no Forno, exploring its rich history, diverse regional variations, and the culinary techniques that bring this dish to life. Along the way, we'll uncover the secrets behind its preparation, from selecting the finest codfish to mastering the art of slow-baking, ensuring a moist and flavorful result. Get ready to tantalize your taste buds as we present a collection of Bacalhau no Forno recipes, each offering a unique twist on this classic dish. Whether you prefer a simple yet elegant preparation or a more elaborate feast, these recipes will guide you through the process, ensuring a delicious and authentic Bacalhau no Forno experience.

Here are our top 5 tried and tested recipes!

BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)

Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives) image

Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. You need to soak the cod in water overnight to remove the salt. Serve hot.

Provided by Vólola

Categories World Cuisine Recipes European Portuguese

Time P1DT1h58m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds salted cod fish
2 lemons, juiced
salt to taste
1 pound potatoes, cut into thick slices
2 large onions, cut into 8 wedges
3 tomatoes, cut into 8 wedges
2 fresh bay leaves
2 tablespoons olive oil
¼ cup chopped black olives
2 tablespoons chopped parsley, or to taste

Steps:

Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 16 g, Cholesterol 172.5 mg, Fat 6.8 g, Fiber 2.7 g, Protein 73.4 g, SaturatedFat 1.1 g, Sodium 8042.1 mg, Sugar 3.5 g

BAKED COD ( BACALHAU NO FORNO)

Baked Cod ( Bacalhau No Forno) image

This is a very typical salted cod fish recipe here in Portugal, you'll find it in about just any restaurant. This is very easy to prepare, as usually you will have to soak the salted cod,for 24 hrs, changing the water 3-4 times. That's a must with any kind of salted cod-fish. I usually do this and then freeze it, that way I'm always prepared. I usually do this recipe with fresh new small potatoes skin and all, it's wonderful. But if the potatoes are not new then by all means peel them. I hope you all enjoy this recipe.

Provided by Mia 3

Categories European

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 salted cod fish fillets (1/2inch thick)
2 -3 medium tomatoes
2 medium onions
4 -5 garlic cloves
1/3 cup olive oil
1/2 cup white wine
2 tablespoons chopped fresh parsley
1 kg tiny new potatoes
1 bay leaf
1/4 cup olive oil

Steps:

After soaking the cod, remove from the water and dry well with a kitchen towel.
Peel your onions and slice them into half moons also peel the garlic and chop it up.
Under hot water remove the tomatoes skins and slice them up.
In a rectangle casserole dish place in 1/2 of the olive oil and1/2 of the wine.
Spread the onions, garlic, sliced tomatoes bay leaf, and the potatoes (if you can't find small find small potatoes use normal ones and have them cut into quarters, you also may add more potatoes if you like).
Now place the cod over top of everything and drizzle the remaining wine and olive oil over each fillet.
Keep basting the cod with the remaining olive oil so as not to dry out on you.
Bake at 380°F for about 1 hour or when potatoes are cooked.
Remove from oven and sprinkle with parsley (serve with a green tossed salad, and enjoy.

Nutrition Facts : Calories 711.5, Fat 33.6, SaturatedFat 4.8, Cholesterol 99.3, Sodium 148.1, Carbohydrate 49.6, Fiber 5.9, Sugar 6.8, Protein 47.2

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

BAKED COD FISH PORTUGUESE STYLE (BACALHAU)

Baked Cod Fish Portuguese Style (Bacalhau) image

Number Of Ingredients 9

Ingredients

1 1/2 pounds cod filets, sliced
3 sliced tomatoes
2 sliced green peppers
3 sliced potatoes
1 sliced onion
3 sliced boiled eggs
1/4 cup sliced green olives
3 tablespoons olive oil
hot sauce

Steps:

Arrange in an earthen baking dish the cod fish, layered with tomatoes, green peppers, potatoes, sliced onion, boiled eggs, green olives. Dribble over the top olive oil and a few drops of hot sauce. Last layer should be cod fish. Put it in the oven and bake at 350 degrees for 1 hour. When cod fish on top is browned, it should be ready to serve. Serve in the baking dish. NOTE: Bacalhau is actually dried cod fish, and when the Brazilians and Portugueses prepare the dish above, they use the salted dried cod fish and go to a lot of trouble soaking and preparing the fish described on the Seafood & Fish chapter. This "modern" version is much easier.

Nutrition Facts : Nutritional Facts Serves

BAKED BACALHAU / SALTED COD

Baked Bacalhau / Salted Cod image

I order this in our favorite Portuguese restaurant. I didn't see any on zaar close to what we enjoy. Bacalhau is a staple of the Portuguese cuisine. This dish has sliced garlic, onions, peppers, potatoes and olives made with lots of olive oil. I used red, yellow and red bell peppers for vibrant color and sweetness but if you prefer green go for it.

Provided by Rita1652

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs salt cod fish, changing the water at least 3 times a day that is 1 pound after soak and drying (soaked for two nights)
4 -6 medium potatoes, peeled and quartered
4 -6 garlic cloves, sliced
1/2 cup olive oil, high quality
1 tablespoon sweet paprika
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dried parsley
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 large onion, peeled, halved and sliced
1/2 cup white wine or 1/2 cup dry vermouth
20 portuguese black olives

Steps:

Preheat oven to 375 degrees.
Place potatoes in a large pot of water bring to a boil, and cook for 5 minutes and remove placing on towels to air dry.
Drizzle 1/4 cup olive oil in a large heavy bottom pan Saute garlic for 30 seconds and stir in potatoes, then sliced onions and peppers.
Mix salt pepper, parsley and paprika together.
Season the vegetables with 3/4 of the mix.
Season the cod with the remaining spice mix.
Nestle the cod in between the vegetable mix.
Drizzle with Olive oil and add white wine.
Place in the oven and cook for 30 minutes or until its all cooked through.
Toss the mixture every once or twice so that all flavours get incorporated.
Raise oven to 425. Toss and top with olives baking for 10 more minutes.
Enjoy!

Tips:

For the best results, use fresh cod fillets. If using frozen fillets, thaw them completely before cooking.
To prevent the cod from drying out, bake it in a covered dish or wrap it in foil.
Cod is a delicate fish, so be careful not to overcook it. The fish is done when it flakes easily with a fork.
Serve cod with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Baked cod is a healthy and delicious meal that is easy to prepare. With a few simple ingredients and a little bit of time, you can create a delicious dish that the whole family will enjoy. So next time you're looking for a quick and easy weeknight meal, give baked cod a try.