Bacalao Recipe – Eats Now

Name: Bacalao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds salt cod (bacalhau) soaked; 2 large onions sliced; 6 tablespoons butter; 1 each garlic cloves minced; 3 large potatoes; 2 tablespoons bread crumbs; 10 each green olives pitted; 10 each black olives; 4 large eggs hard-cooked; 1/2 cup parsley leaves fresh, chopped; 1 x white wine vinegar; 1 x olive oil; 1 x black pepper

Servings: persons

2 pounds salt cod (bacalhau) soaked
2 large onions sliced
6 tablespoons butter
1 each garlic cloves minced
3 large potatoes
2 tablespoons bread crumbs
10 each green olives pitted
10 each black olives
4 large eggs hard-cooked
1/2 cup parsley leaves fresh, chopped
1 x white wine vinegar
1 x olive oil
1 x black pepper

1
Soak the dried cod in cold water for about 24 hours, or until completely moistened.
2
Change the water several times; drain thoroughly.
3
Put the cod into a saucepan with cold water to cover.
4
Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender.
5
Drain; skin and bone the fish.
6
Flake with a fork into large pieces.
7
Saute the onions in half the butter until they are tender and golden.
8
Add the barlic.
9
Boil the unpeeled potatoes in salted water.
10
Once tender, remove from the heat, refresh in running cold water; then remove skins.
11
Drain and slice into 1/4 inch pieces.
12
Preheat oven to 350F (180C).
13
Grease a 1 1/2 quart casserole with the remaining butter.
14
Arrange a layer of half the potatoes, then half the cod, then half the onions.
15
Sprinkle with a little pepper, and repeat layering.
16
Sprinkle bread crumbs over the top layer.
17
Bake for 15 minutes, or until heated through and lightly browned.
18
Before serving, garnish with olives and eggs, and sprinkle with parsley.
19
Serve with wine vinegar and oil in cruets and pepper on the side.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds salt cod (bacalhau) soaked, 2 large onions sliced, 6 tablespoons butter, 1 each garlic cloves minced, and more.

Yes, Bacalao falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacalao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions