A curated collection of classic Portuguese bacalhau (salt cod) recipes — step-by-step, kitchen-tested, and rooted in tradition.
Learn: Bacalhau in Portugal
Bacalhau (salted, dried cod) arrived in Iberian kitchens centuries ago and became a culinary staple in Portugal due to its long shelf life and versatility. Recipes vary regionally — from Lagos to Porto — and feature techniques like frying, baking, stewing and grilling.
Desalting guide (How to soak bacalhau)
Rinse the fish to remove surface salt.
Submerge in cold water for 24–48 hours in the fridge, changing water 2–3 times depending on thickness.
For quicker meals, break into thinner pieces and soak 12–18 hours, changing water frequently.
Always taste a small flake to ensure salt level is to your preference before cooking.