Bacalhau (salt cod)
Photo: Wikimedia Commons · CC BY-SA 3.0

History

Bacalhau, dried and salted codfish, has been the defining protein of Portuguese cuisine since the 15th-century Age of Discovery, when Portuguese sailors needed non-perishable protein for voyages to Brazil, Africa and India. Today Portugal claims over 365 bacalhau preparations, one for every day of the year. San Jose has a long Portuguese community history, rooted in the Azorean immigration waves of the 1950s to 1970s when dairy workers and fishermen settled in the South Bay. Adega's chefs David Costa and Jessica Carreira brought the ingredient to the fine-dining level when the restaurant earned its Michelin star.

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Common allergens: Fish

Make it at home

Yield Serves 4Hands-on 45 minTotal PT2DDifficulty Intermediate

Ingredients

  • 600 g salt cod, desalted over 48 hours in the refrigerator, changing water every 12 hours
  • 600 g waxy potatoes, boiled and sliced
  • 4 eggs, hard-boiled and halved
  • 2 large onions, thinly sliced
  • 4 garlic cloves, minced
  • 150 ml extra-virgin olive oil
  • 1 bunch flat-leaf parsley, chopped
  • Black olives, pitted
  • Salt and pepper

Method

  1. Poach desalted cod in gently simmering water for 8 to 10 minutes. Drain, cool, then flake into large pieces, removing any bones and skin.
  2. Fry onions in olive oil over medium heat until deeply golden, about 25 minutes. Add garlic and cook 2 more minutes.
  3. In a wide oven dish, layer potato slices, flaked cod and caramelised onions. Drizzle remaining olive oil over the top.
  4. Bake at 200C for 20 minutes until lightly golden on top.
  5. Arrange egg halves and olives on top. Scatter parsley over the dish. Serve from the baking dish.

Tip from the editors. Bacalhau requires true desalting over 48 hours: taste a flake after 24 hours and swap the water if still too salty. Under-desalted cod ruins the dish.

Where to eat bacalhau (salt cod)

Bacalhau (salt cod) in San Jose

Adega ★ 4.8

$$$$ PortugueseAlum Rock

Adega is San Jose's sole Michelin-starred restaurant, where chefs craft a seasonal Portuguese tasting menu paired with 500+ Iberian wines in Alum Rock.

OrderWinter multi-course tasting menu with Portuguese wine pairing ($159 per person)

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