Given how well Fernanda’s salmon fish stew had turned out, I was game to try it!
What Is Salt Cod?
Salt cod isn’t one of those easily-found-in-the-supermarket items. For hundreds of years, codfish preserved in salt may have been a food staple in North America and Europe. But with the advances of modern refrigeration in the last century, it’s been sort of hard to come by actually, for decades. Too bad it’s so hard to find, as the drying process that preserves salt cod greatly concentrates its flavor.
Names for Salt Cod Stew: Bacalhoada, Bacalhau, and Bacalao
The minute I first tasted Fernanda’s bacalhoada, as it is called in Portuguese (or Bacalao in Spanish), I knew I had to make it. We found the salt cod at a local Italian specialty food market. Fernanda’s instructions came with ingredients and method but not quantities. So for the most part, I’m guessing here, based on my memory of the dish and on other bacalhoada and bacalao recipes I’ve found online. Most recipes I found have salt cod, potatoes, and onions as a base. Many of the recipes also layered in sliced fresh tomatoes, which would be perfect in the summertime. I’ve double-layered this dish in a Dutch oven and cooked it on the stove-top. Most recipes I found used a broad casserole dish, only had one layer of fish, and baked it in the oven. The hard boiled eggs, surprisingly, really work with the flavors of this dish.
Tips for Bacalhoada Salt Cod Stew
Adjust for salt. If you’ve changed the soaking water several times, you may end up rinsing away all of the fish’s salt. In which case, you’ll have to add some back in. Make sure you taste the fish before you layer it in the casserole, so you’ll know if and how much salt to add.Add plenty of olive oil. It helps to be liberal with the olive oil. If you get the stew on your plate and it tastes a little dry, add more olive oil. The oil is what binds all of the flavors together.
The well-revered cod itself is an import from Norway. Portuguese fisherman brought the salted fish back from Norwegian waters in the 16th Century. Some make it with or without tomatoes. Others soak in milk, while others would never let dairy touch their fish. Variations include different types of olives (or none), with or without hard boiled eggs. Some add garlic, others put in shallots. However you make your salt cod stew, add what you like to match your own tastes.
Looking for a Bacalao Recipe?
The Spanish relative of this Portuguese dish is bacalao. It’s similar in that it uses salt cod, onions, potatoes and olives, but also includes tomatoes. The Spanish version was introduced into Norwegian cuisine, and is spelled bakalao in Norwegian. Here’s Marta Rivera’s Bacalao Guisado recipe, which is Puerto Rican and similiar to the Spanish version. It contains tomatoes and is cooked on the stove-top.
How to Store and Reheat Salt Cod Stew
This bacalhoada recipe makes a pretty large pot, so you may have some leftovers to enjoy later. Just cool the stew to room temperature, and you can place the whole covered pot in the refrigerator. When you’re ready to reheat the stew, just transfer the pot to your stove-top and reheat gently over low heat until heated through. Salt cod stew will keep covered in the fridge for 3 to 4 days.
What to Serve with Salt Cod Stew
No Knead Bread Easy Boiled Long Grain Rice Rice Pilaf Arugula Corn Salad with Bacon Caesar Salad
More Cod Recipes to Try
Bacalao Guisado (Salt Cod Stew) Cod Fish Cakes Escabeche (Pacific Black Cod) Baked Cod with Ritz Cracker Topping Moqueca (Brazilian Fish Stew)
If you are using a whole fish, not prepared fillets, it needs to be soaked in water for up to 48 hours, also with several changes of water, and the bones and the skin removed and discarded after soaking. Place a layer of sliced potatoes over the onions. Breaking up the salt cod with your fingers, place pieces of salt cod in a layer over the potatoes. Taste the fish for saltiness. After a day of soaking and further cooking, there should be just a hint of saltiness in the fish. If most of the salt was soaked out of the fish, and the fish doesn’t taste at all salty, you may need to sprinkle some salt back onto the fish as you place the layers down. Generously pour some olive oil over the fish. Sprinkle with freshly grated black pepper. Repeat with another layer of onions, potatoes, fish, olive oil, pepper (and more salt if needed). Then finish with layers of onions, potatoes, more olive oil, sliced hard boiled eggs, and olives. Serve with sides of rice and salad, or some crusty bread.
