Recipes
Bacalhau (Portuguese Fish Stew)

Bacalhau (Portuguese Fish Stew) | Recipe

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Bacalhau (Portuguese Fish Stew) | Recipe

Name: Bacalhau (Portuguese Fish Stew)
Cook time: 75 min
Yield: 4 Personen
Ingredients: 2 tsp JS Fish Allrounder; 4 cod fillets (approx. 800 g); 4 medium-sized potatoes; 4 tbsp olive oil; 2 onions; 1 red pepper; 1 green pepper; 3 cloves garlic; 4 tomatoes; 1 bay leaf; 250 ml white wine; 1/2 cup black olives; salt, pepper; fresh parsley

Nils – Head Chef

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Cooking Time:

75 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

JS Fish Allrounder
4

cod fillets (approx. 800 g)
4

medium-sized potatoes
4 tbsp

olive oil
2

onions
1

red pepper
1

green pepper
3 cloves

garlic
4

tomatoes
1

bay leaf
250 ml

white wine
1/2 cup

black olives
salt, pepper
fresh parsley

Method

Pat dry the cod fillets.

Peel the potatoes and slice thinly. Cut the onions in half and thinly slice. Wash the peppers and cut into thin strips. Peel and finely chop the garlic. Peel the tomatoes and cut into slices.

Fry the potato slices in the olive oil in a frying pan, turning frequently. Once they are golden brown and crispy, remove from the pan and set aside.

Add the onions, peppers and garlic to the same pan and sauté until the vegetables are soft.

Add the tomatoes, bay leaf and a teaspoon of Fish Allrounder. Cook for a few minutes until the tomatoes soften and meld into the rest of the vegetables.

Add the white wine and bring to the boil, allowing it to gently bubble for a few minutes over a medium heat until the alcohol has evaporated.

Add the potatoes to the pan and stir through.

Place the cod fillets on top of the potatoes and vegetables in the pan. Add the black olives and another teaspoon of Fish Allrounder. Cover the pan and simmer for 10–15 minutes until the cod is cooked through and flakes easily with a fork.

Nutritional information: (Per person)

Calories
445 kcal

Carbohydrates
17 g

Protein
38 g

Fat
21 g

Method

Pat dry the cod fillets.

Peel the potatoes and slice thinly. Cut the onions in half and thinly slice. Wash the peppers and cut into thin strips. Peel and finely chop the garlic. Peel the tomatoes and cut into slices.

Fry the potato slices in the olive oil in a frying pan, turning frequently. Once they are golden brown and crispy, remove from the pan and set aside.

Add the onions, peppers and garlic to the same pan and sauté until the vegetables are soft.

Add the tomatoes, bay leaf and a teaspoon of Fish Allrounder. Cook for a few minutes until the tomatoes soften and meld into the rest of the vegetables.

Add the white wine and bring to the boil, allowing it to gently bubble for a few minutes over a medium heat until the alcohol has evaporated.

Add the potatoes to the pan and stir through.

Nutritional information: (Per person)

Calories
445 kcal

Carbohydrates
17 g

Protein
38 g

Fat
21 g

Bacalhau – Portuguese fish stew with cod

Bacalhau is a simple one-pot dinner of beautiful cod fillets atop a bed of vegetables and sauté potatoes – an elegant choice if you’re entertaining. Serve from a cast-iron pan into deep bowls with a hunk of crusty baguette on the side. Bacalhau fish stew will soon become a favourite!

More fish recipes

Whether you’re looking for a seafood paella, salmon kebabs for the BBQ or the classic fish and chips, our collection of fish recipes is full of delicious surprises. Our two spice mixes created especially for fish, the Fish Allrounder and our Salmon Seasoning, are designed to bring out the best in these tasty dishes. Marinade your salmon fillets in some of the seasoning or sprinkle into the pot as you cook – either way, your fish will be flavourful and your guests delighted.