Nero Wolfe's Bacalhau (Portuguese Salt Cod) Recipe

Name: Nero Wolfe's Bacalhau (Portuguese Salt Cod)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fish, cod up to 2 lbs, soaked*; 2 large onions sliced; 6 tablespoons butter; 1 clove garlic 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 fresh

Servings: persons

1 1/2 pounds fish, cod up to 2 lbs, soaked*
2 large onions sliced
6 tablespoons butter
1 clove garlic 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 fresh

1
Put the cod into a saucepan and add enough cold water to cover.
2
Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender.
3
Drain; remove skin and bones.
4
Flake the meat with a fork into large pieces.
5
Saute the onions in 3 tablespoons of butter until they are tender and golden in color.
6
Add the garlic.
7
Boil the unpeeled potatoes in salted water.
8
When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins.
9
Drain and slice into 1/4 inch pieces.
10
Preheat the oven to 350 deg.
11
F. Grease a 1 1/2-quart casserole with the remaining 3 tablespoons of butter.
12
Arrange a layer of half the potatoes, then half the cod, then half the onions.
13
Sprinkle with a little pepper and repeat the layering.
14
Sprinkle the bread crumbs over the top layer.
15
Bake for 15 minutes, or until heated through and lightly browned.
16
Before serving, garnish the top with olives and eggs; sprinkle with parsley.
17
Serve with the wine vinegar and oil in cruets and black pepper in a small dish.

616

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: 1 1/2 pounds fish, cod up to 2 lbs, soaked*, 2 large onions sliced, 6 tablespoons butter, 1 clove garlic minced, and more.

Yes, Nero Wolfe's Bacalhau (Portuguese Salt Cod) falls under the Seafood 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!

Nero Wolfe's Bacalhau (Portuguese Salt Cod)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions