Dinner Party · Portuguese
Bacalhau à Minhota
Crispy fried salt cod finished with a generous pile of sweet caramelized onions and peppers.
Why This Works
The contrast between the crispy fish and the softened, sweet onions is a cornerstone of northern Portuguese home cooking.
The Upgrade
Add a few pitted black olives to the topping for a salty, briny punch.
Chef's Secret
Michelin TechniqueThe secret to the success of this dish is using the same oil to fry the potatoes that you used for the fish; it infuses the potatoes with the savory cod essence.
Ingredients
Total time including resting: 45 min
Directions
Dust the cod loins lightly with flour.
1 minHeat olive oil to 350°F and fry the cod until a golden crust forms on the outside.
8 minRemove the cod; in the same oil, fry the potato slices until golden and tender.
10 minIn a separate pan, heat a splash of the cod-oil and sauté onions, peppers, and garlic until deeply caramelized.
12 minArrange the fried potatoes on a large dish, place the cod on top.
1 minCover everything with the onion and pepper mixture, ensuring the oil is distributed.
1 minWine Pairing
Loureiro
White Wine
The BottleAphros Loureiro
Fried salt cod needs high acidity to cleanse the palate of the crust's oil. Loureiro’s floral and citrus notes harmonize with the sweetness of the caramelized onions.
Nutrition per Serving
520
calories
38g
protein
28g
carbs
26g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Boiled New Potatoes
Simple boiled potatoes with parsley add a soft, starchy anchor to the crispy, fried salt cod.
Ingredients
Directions
Scrub potatoes thoroughly and place in a medium pot covered with cold water by one inch.
Add kosher salt to the water and bring to a boil over high heat.
Reduce heat and simmer until the potatoes are tender when pierced with a paring knife, approximately 12-15 minutes.
Drain the potatoes in a colander and return them to the hot pot for 30 seconds to evaporate excess moisture.
Add butter to the pot and gently toss until the potatoes are evenly coated and glossy.
Fold in the fresh parsley and season with flaky sea salt before serving immediately.
Side Dish
Roasted Red Peppers
Jarred roasted red peppers add a sweet, silky dimension that pairs perfectly with the cod.
Ingredients
Directions
Pat the red peppers dry with paper towels and slice into half-inch strips.
Heat the olive oil in a stainless steel skillet over medium heat.
Add the sliced garlic and sauté for 60 seconds until fragrant and lightly golden.
Fold in the peppers and cook for 3-5 minutes, tossing gently until heated through.
Deglaze with the sherry vinegar and remove from heat immediately.
Finish with fresh parsley, salt, and black pepper; serve warm.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.