They say Portugal has more than a thousand ways to cook bacalhau, one for every day of the year and then some. Beyond the famous ones like bacalhau à brás, à Gomes de Sá and com natas, one of the easiest for a weeknight is bacalhau assado no forno com batatas, baked cod with potatoes. Few ingredients, one baking dish, and the oven does all the work.
The one non-negotiable is proper salted cod. Curing gives it a firmer texture and deeper flavor than fresh cod — but it must be desalted first: soak it in cold water for at least 24 hours, changing the water several times, until it is pleasantly seasoned rather than salty.
From there it could not be easier: layer onions, garlic, bell pepper and bay leaves in a dish, set the cod on top, surround it with small potatoes, be generous with the olive oil, and bake. Serve it with a green salad or crusty bread — and if you are lucky enough to have leftovers, they make a wonderful lunch the next day.
Baked Cod with Potatoes Recipe
Ingredients
- 4 salted cod loins, soaked and desalted
- 2 pounds small potatoes
- 2 large onions, sliced
- 4 garlic cloves
- 1 red bell pepper, sliced
- 4 bay leaves
- Olive oil, as needed (be generous)
- Coarse salt, as needed
Instructions
- In a baking dish, arrange the onion, garlic, bell pepper and bay leaves over the bottom.
- Set the cod loins on top and drizzle everything generously with olive oil.
- Surround the cod with the potatoes and season them with a few salt crystals (the cod needs none).
- Bake in a preheated 350°F oven for 40 minutes, until the potatoes are tender and everything is golden.
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