Entree: Portugal – Minho – Bacalhau à Braga (Pan-fried salted cod with onions, potatoes, and peppers in a light wine-and-olive-oil sauce typical of Braga)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) salted cod (bacalhau), to be desalted
- 1.5 lb (680 g) potatoes, peeled and cut into 3/4 in (2 cm) slices or chunks
- 2 large onions, thinly sliced
- 2 red bell peppers, seeded and sliced
- 4 cloves garlic, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) olive oil, divided
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- Salt and freshly ground black pepper to taste (use sparingly until cod is desalted)
- 1/4 cup (15 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Desalt and prepare the elements: place the salted cod in a large bowl and cover with cold water, refrigerate 24–36 hours, changing the water 2–3 times until salt is balanced; drain, pat dry, and remove any skin and bones, then cut into serving portions. Parboil the potato pieces in salted water 8–10 minutes until just tender, drain and let cool briefly. In a wide skillet or frying pan, heat 1/4 cup (60 ml) olive oil over medium-high heat and pan-fry the cod portions until golden on both sides, about 3–4 minutes per side; transfer to a plate and keep warm. In the same pan add remaining 1/4 cup (60 ml) olive oil if needed and fry the parboiled potatoes until crisp and golden; remove and set aside.
2. Make the sauce and finish the dish: reduce heat to medium, add sliced onions, peppers, garlic, bay leaves and paprika to the pan and sauté until soft and starting to caramelize, 8–10 minutes; deglaze with 1/2 cup (120 ml) white wine, scrape up browned bits, return the fried potatoes and cod to the pan, toss gently to coat and warm through for 2–3 minutes so flavors meld, season carefully with pepper (and a pinch of salt only if needed), sprinkle with chopped parsley and serve immediately with lemon wedges.

1. Desalt and prepare the elements: place the salted cod in a large bowl and cover with cold water, refrigerate 24–36 hours, changing the water 2–3 times until salt is balanced; drain, pat dry, and remove any skin and bones, then cut into serving portions. Parboil the potato pieces in salted water 8–10 minutes until just tender, drain and let cool briefly. In a wide skillet or frying pan, heat 1/4 cup olive oil over medium-high heat and pan-fry the cod portions until golden on both sides, about 3–4 minutes per side; transfer to a plate and keep warm. In the same pan add remaining 1/4 cup olive oil if needed and fry the parboiled potatoes until crisp and golden; remove and set aside.
2. Make the sauce and finish the dish: reduce heat to medium, add sliced onions, peppers, garlic, bay leaves and paprika to the pan and sauté until soft and starting to caramelize, 8–10 minutes; deglaze with 1/2 cup white wine, scrape up browned bits, return the fried potatoes and cod to the pan, toss gently to coat and warm through for 2–3 minutes so flavors meld, season carefully with pepper (and a pinch of salt only if needed), sprinkle with chopped parsley and serve immediately with lemon wedges.