Portuguese Bacalhau Recipe Baked: Salted Cod with Golden Potato Crust

This baked Portuguese bacalhau transforms salted cod into a golden-crusted masterpiece layered with thin potato slices. The dish honors centuries-old tradition while simplifying preparation for modern kitchens.

The key lies in proper cod desalting followed by careful layering with onions and potatoes. A generous drizzle of olive oil ensures the top becomes perfectly crisp while the fish stays moist and flaky.

What emerges is a stunning casserole with tender cod and potatoes that absorb the briny, garlicky flavors. The contrast between the crusty top and soft interior makes every bite memorable.

Serve this at your next gathering for a taste of Portugal that impresses without effort. The flavors deepen if made ahead and reheated.

Ingredients for Portuguese Bacalhau Recipe Baked

Golden crust meets tender cod and potatoes in this time-honored Portuguese casserole with bold flavors.

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The cod quality is non-negotiable. Portuguese markets or Whole Foods often carry top-tier salted cod—look for thick, even fillets with vibrant white color. Soaking is critical: start the process 24-48 hours ahead and change the water frequently. Russet potatoes, peeled and sliced paper-thin, create that signature crisp top. A mandoline makes quick work of the slicing (worth the extra minute).

No salted cod? Fresh cod or haddock can substitute, but the flavor profile shifts—reduce soaking time to 2-3 hours with less salt in the water. Pimentón not in your pantry? Regular smoked paprika works fine. For a richer dish, add 1/4 cup of pitted olives between layers. The olive oil should be high-quality; California Olive Ranch or Cobram Estate are reliable brands.

This casserole reheats beautifully—flavors meld and deepen overnight. Store leftovers in the fridge for up to 4 days or freeze for 2 months. To revive, cover with foil and warm at 350°F until heated through (about 20 minutes).

Step-by-Step Instructions for Portuguese Bacalhau Baked with Golden Potato Crust

Master this traditional technique for perfectly flaked cod beneath a crisp, golden potato layer.

Step 1: Prepare the Soaked Cod

Drain the 1.5 lb Salted Cod from its soaking water and pat it completely dry with paper towels. Check for any remaining bones and remove them carefully. The cod should be slightly plump and smell fresh after soaking.

Gently flake the cod into large chunks, being careful not to break it into small pieces. I like to keep the flakes substantial so they hold their shape during baking. Arrange the flaked cod in a single layer on a clean surface while you prepare the remaining ingredients.

Step 2: Layer Potatoes and Onions

Preheat your oven to 400°F. In a large baking dish, create an even layer with the 2 lb Russet Potatoes, which should already be peeled and thinly sliced. Overlap the slices slightly to ensure complete coverage of the dish.

Scatter the 2 whole Yellow Onions, thinly sliced into half-moons, evenly over the potatoes. Distribute the 6 cloves Garlic Cloves, either minced or thinly sliced, across the top. Drizzle generously with about ½ cup of the 1 cup Extra-Virgin Olive Oil, ensuring every surface is lightly coated.

Season this layer with the 1 tsp Pimentón and a pinch of the 1 tbsp Kosher Salt. The smoked paprika adds depth and a subtle smokiness that complements the cod beautifully.

Step 3: Add Cod and Remaining Ingredients

Place the flaked 1.5 lb Salted Cod evenly over the potato and onion layer. Press it down gently so it makes contact with the vegetables beneath. This ensures the flavors meld together during baking.

In a small bowl, lightly beat the 2 whole Eggs and pour them evenly over the cod. Drizzle the remaining ½ cup Extra-Virgin Olive Oil across the top, allowing it to seep into the layers below. Add the zest and juice of the 1 whole Lemon for a bright, citrusy note that cuts through the richness.

Step 4: Bake to Golden Perfection

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. This initial covered phase allows the potatoes to soften without browning too quickly.

After 30 minutes, remove the foil and return the dish to the oven. Bake uncovered for an additional 25-30 minutes until the top is golden brown and the potatoes are tender when pierced with a knife. The cod should be opaque and flake easily with a fork.

Step 5: Garnish and Serve

Once baked, remove the dish from the oven and let it rest for 5-10 minutes. This allows the layers to set slightly, making it easier to serve neat portions. Sprinkle the 0.5 cup Fresh Flat-Leaf Parsley, chopped, evenly over the top for a pop of fresh color and flavor.

Serve the bacalhau directly from the baking dish, ensuring each portion includes a generous amount of the crispy potato crust. The contrast of the tender cod with the golden, crisp potatoes is the hallmark of this dish. Enjoy immediately while the crust is at its peak crispness.

Essential Equipment for This Dish

Baking Dish Essentials

For this dish, a 9×13-inch ceramic baking dish is ideal—it provides the perfect surface area for even cooking and that coveted golden crust. I swear by my Le Creuset stoneware for its heat retention. Avoid glass if possible; it doesn’t brown the potatoes as beautifully. 💡

Mandoline Slicer

A mandoline slicer is non-negotiable for paper-thin potato slices that crisp up perfectly. I use the Benriner Japanese model—it’s affordable and razor-sharp. Be sure to use the hand guard; I learned that lesson the hard way after a close call during my early cooking days.

Quality Olive Oil

Since olive oil is the star here, invest in a high-quality extra-virgin. I reach for California Olive Ranch or Cobram Estate for their consistent flavor and high smoke point. The oil’s quality directly impacts the crust’s color and taste.

Dual-Probe Thermometer

While not strictly necessary, a dual-probe thermometer helps monitor both oven temperature and the dish’s internal heat. I use my ThermoWorks Classic to ensure the cod reaches a safe 145°F without overcooking the potatoes.

Citrus Zester

The lemon zest adds bright, fresh notes that cut through the richness. A Microplane zester makes quick work of this task and captures the oils from the peel. I keep mine dedicated to citrus to avoid flavor transfer from other ingredients. 🌟

Serving Utensils

A wide, flat spatula is essential for serving neat portions without breaking the crispy top layer. I prefer a metal spatula with a thin edge to slide easily under each serving. Portion the dish directly from the baking dish to maintain that beautiful presentation.

Frequently Asked Questions