Salt Cod (Bacalhau, Bacalao, Morue, Baccalà) Stew

Name: Salt Cod (Bacalhau, Bacalao, Morue, Baccalà) Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g salt cod fish (the sort that is skinless and boneless, and comes in pieces sealed in a plastic box); 1 large onion, chopped; 1 garlic clove, crushed; 2 tablespoons olive oil; 400 g canned tomatoes, chopped; 250 g cherry tomatoes, fresh, left whole; 1 tablespoon herbes de provence (or other mixed herb of your choice); 250 g courgettes, chopped into chunks (zucchini); 1/4 teaspoon dried chili pepper flakes; 1 teaspoon fennel seed; 1 tablespoon capers, drained and chopped (preserved in vinegar); black pepper, to taste; 1/2 cup basil leaves, chopped

Servings: persons

500 g salt cod fish (the sort that is skinless and boneless, and comes in pieces sealed in a plastic box)
1 large onion, chopped
1 garlic clove, crushed
2 tablespoons olive oil
400 g canned tomatoes, chopped
250 g cherry tomatoes, fresh, left whole
1 tablespoon herbes de provence (or other mixed herb of your choice)
250 g courgettes, chopped into chunks (zucchini)
1/4 teaspoon dried chili pepper flakes
1 teaspoon fennel seed
1 tablespoon capers, drained and chopped (preserved in vinegar)
black pepper, to taste
1/2 cup basil leaves, chopped

1
Soak the salt cod in lots of cold water for at least 24 hours, changing the water every 4-6 hours to remove the salt. Salt cod varies in its saltiness, and some may need as much as 48 hours to soak. Do not skimp on the soaking, because I don't know how to remove the salt later in the recipe!
2
When you are ready to cook the stew, soften the onion and garlic in the olive oil.
3
When soft, add the tinned tomatoes, fresh cherry tomatoes and herbes de provence.
4
Drain the salt cod, rinsing well, and squeezing out all the water.
5
Add the cod to the saucepan with the tomato mixture, and stir well.
6
Cover the pan and simmer for 20 minutes until the fish is nearly cooked.
7
Add the courgettes (zucchini), chilli flakes, fennel seeds, chopped capers and black pepper.
8
Turn up the heat and boil until the courgettes (zucchini) are cooked and the liquid has mostly evaporated, leaving a stew -like consistency. This took me about 20 minutes.
9
Stir in the shredded basil leaves, then serve the fish stew immediately with mashed potatoes or polenta.

149

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 500 g salt cod fish (the sort that is skinless and boneless, and comes in pieces sealed in a plastic box), 1 large onion, chopped, 1 garlic clove, crushed, 2 tablespoons olive oil, and more.

Yes, Salt Cod (Bacalhau, Bacalao, Morue, Baccalà) Stew 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!