This bacalhoada is very delicious and simple to make. Want to learn? Check out:



Revenue by Olympic City

Preparation time



Cooking time



See the list of ingredients needed to make your Bacalhoada, following the preparation instructions.


  • 1 kg of desalted and shredded cod

  • 1 kg of potatoes, cut into slices

  • 3 onions, cut into rings

  • 4 garlic cloves, chopped

  • 3 peppers (green, red and yellow), cut into strips

  • 4 ripe tomatoes, skinned and chopped

  • Extra virgin olive oil

  • 1 cup black olives, pitted

  • 1/2 cup chopped parsley

  • Salt and pepper to taste

Preparation mode

  • Start by desalting the cod, leaving it to soak in the refrigerator for at least 24 hours, changing the water every 6 hours.
  • Cook the potatoes in salted water until they are almost cooked but still firm. Drain and reserve.
  • In a pan, heat some olive oil and sauté the onions and garlic until golden.
  • Add the chopped peppers and tomatoes to the pan and continue sautéing for a few more minutes.
  • Add the shredded cod to the mixture and mix well. Cook for a few more minutes.
  • In a large ovenproof dish, make interspersed layers of cooked potatoes and cod mixture.
  • Drizzle each layer with olive oil and add salt and pepper to taste.
  • Spread the olives and parsley over the last layer.
  • Bake in a preheated oven at 200°C for approximately 30 to 40 minutes, or until the cod is golden.
  • Remove from the oven and serve hot.


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