Bacalhau Cozido

Delight in the authentic flavors of Portugal with Bacalhau Cozido, a traditional boiled salted cod dish that's as wholesome as it is hearty. This comforting meal showcases perfectly desalinized bacalhau, tender boiled potatoes and carrots, and creamy hard-boiled eggs, all arranged elegantly on a platter. A zesty dressing of olive oil, garlic, white vinegar, and fresh parsley ties everything together, while black olives provide a briny, savory finish. Simple yet flavorful, this dish celebrates fresh ingredients and time-honored techniques, making it a must-try for lovers of Portuguese cuisine. Ready in just over an hour (after soaking), Bacalhau Cozido is ideal for family dinners or festive gatherings, served warm or at room temperature for ultimate flexibility. Keywords: Bacalhau Cozido recipe, traditional Portuguese cod, salted cod dish.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Salted cod (bacalhau)
• 4 medium Potatoes
• 2 medium Carrots
• 4 large Eggs
• 100 ml Olive oil
• 30 ml White vinegar
• 3 large Garlic cloves
• 15 grams Parsley
• 100 grams Black olives
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by desalinizing the salted cod (bacalhau). Soak the cod in a large bowl of cold water for 24 to 48 hours, changing the water every 8 hours. This process will remove the excess salt from the fish.

Step 2

Once desalinized, drain the cod and rinse it under fresh water. Remove the skin and bones, then cut the cod into large pieces (approximately 5 cm long).

Step 3

In a large pot, add the pieces of cod and cover them with water. Bring the pot to a gentle boil over medium heat. Reduce the heat to low, and let it simmer for about 10 minutes, until the cod is tender and flaky. Remove the cod from the pot and set aside.

Step 4

Peel the potatoes and carrots, then cut them into thick slices. In the same pot, add the sliced potatoes and carrots. Bring to a boil and cook until they are fork-tender, about 20 minutes. Remove the vegetables with a slotted spoon and set aside.

Step 5

Meanwhile, place the eggs in a pot and cover with water. Bring to a boil and cook the eggs for 10 minutes. Once finished, drain the water and cool the eggs in an ice bath or under running cold water. Peel the eggs and cut them into halves.

Step 6

Prepare the dressing by finely chopping the garlic and parsley. In a small bowl, combine the olive oil, white vinegar, chopped garlic, and parsley. Season with a pinch of salt and black pepper, whisking the mixture together.

Step 7

To serve, arrange the cod, boiled potatoes, carrots, and halved eggs on a large platter. Drizzle the parsley-garlic dressing over everything.

Step 8

Garnish with black olives and additional parsley sprigs if desired. Serve Bacalhau Cozido warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1897.1 grams (1897.1g)

Amount per serving	% Daily Value*
Calories	3545

Total Fat 138.60g	178%
Saturated Fat 26.10g	131%
Polyunsaturated Fat 9.70g
Cholesterol 1494mg	498%
Sodium 38665mg	1681%
Total Carbohydrate 197.00g	72%
Dietary Fiber 24.30g	87%
Total Sugars 16.60g
Protein 359.00g	718%

Vitamin D 164IU	820%
Calcium 722mg	56%
Iron 32mg	175%
Potassium 5179mg	110%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 41.4%

Carbs: 22.7%