Salt Cod with Onion from Portugal | BACALHAU CEBOLADA
Course: MainServings
2
peopleCooking time
45
minutesDiscover the authentic taste of Portugal with this savory Salt Cod with Onion (Bacalhau Cebolada) recipe. Perfect for seafood lovers, this dish combines crispy potatoes, caramelized onions, and the rich flavor of salt cod for a traditional Portuguese meal. Serve it alongside chilled Vinho Verde wine for an exquisite experience.
Ingredients
- Bacalhau Cebolada
salt cod (soaked in water for 24 hours, water changed a few times)
2 large potatoes
1 onion
olive oil
garlic
pimentón pepper powder
salt
bay leaf
chilled Vinho Verde wine
flour
Directions
- Bacalhau Cebolada
- Cut the onion, potatoes, and garlic into slices. In olive oil, gently sweat the onion for several minutes, then add in the garlic once the onions have softened.
- Add pimentón pepper powder and bay leaf, then stir briefly. Pour in the Vinho Verde wine and reduce steadily until dry.
- Deep fry the potato slices in olive oil until golden brown and crispy at the edges. Remove, season with salt, and set aside to keep warm.
- Coat the cod pieces evenly with flour and fry in the same oil until golden and crispy. Serve the cod plated with the potato slices and onion mixture.
