Bacalhau à Braga is a traditional northern Portuguese cod dish that combines fried cod loins topped with braised peppers, tomatoes, and onions. It’s unlike any other codfish dishes I came across in Portugal, and one of my favourites at the moment. I’m sure it will be one of yours too!
Braga Style Codfish
Bacalhau à Braga was allegedly created by a restaurant in the city of Braga during the 1930s. The dish gained so much popularity that it spread to different parts of the Minho (the subregion of the North of Portugal, where Braga is located) and later to the entire country. That’s why we see both names Bacalhau à Braga (Braga Style Cod) and Bacalhau à Minhota (Minho Style Cod) being used interchangeably. Ultimately, they refer to the same bacalhau dish, which consists in fried cod loins topped with braised onions and peppers, served with potato chips.
Bacalhau à Braga Recipe
Every salt cod recipe starts with the soaking of the fish. The process simply consists of soaking the dried cod for several days, swapping the water at least every 8 hours. The number of days needed to remove the excessive salt of the fish may vary depending on the cut of fish or the thickness of it. Roughly speaking, when preparing cod loin or postas, I soak it for 3 days. When working with the loin is important to remember to soak the fish with the skin facing up, so the salt doesn’t get trapped in the fish.
Tips for Preparing a Good Bacalhau à Braga
The secret to a good bacalhau à braga is in how you fry the fish. The best way is to coat the fish pieces in flour and shallow fry them in extra-virgin oil. The temperature of the oil shouldn’t be too hot, but just hot enough to gently fry it. As this oil full of flavour will be used to confit the onions and pepper slices. Another important part of this recipe is the potato chips made from scratch. I’m calling them chips, but they are sliced thicker, with approximately 0,5cm thickness. And fried just enough to gain some colour and texture, so they shouldn’t be as crispy as a crisp! They are traditionally deep fried, but I prefer air frying mine with a brush of the olive oil used to fry the fish.
How to Prepare Bacalhau à Braga
Bacalhau à Braga – Portuguese Cod with Braised Peppers
4
servings10
minutes45
minutes726
kcalBacalhau à Braga is a traditional Portuguese cod dish that combines fried cod loins topped with braised peppers, tomatoes, and onions.
Ingredients
4 4 salt cod loins of approx. 250g each – pre soaked
200 ml 200 extra virgin olive oil
400 g 400 Potatoes
1/2 1/2 Red Pepper
1/2 1/2 Yellow Pepper
2 2 Small Tomatoes
2 2 Small Onions
1 Cup 1 All Purpose Flour
3 3 Garlic Cloves
1 1 Bay Leaf
2 tbsp 2 Vinegar
1 tsp 1 Paprika
Black Pepper
Fresh Parsley
Directions
- Start by adding the olive oil to a thick base skillet. Place it over low to medium heat.
- While the oil heats, dry your codfish pieces with a cloth or absorbent paper thoroughly. Coat them with all-purpose flour seasoned with black pepper.
- Once the olive oil is hot but not too hot, place two loins inside the frying pan, with the skin side facing down. Fry it for about 2 minutes on each side, for a total of about 8 minutes. Place the fried fish on top of absorbent paper. Repeat the process with the remaining two pieces of fish.
- In the meantime, pre heat the oven to 180˚C.
- Slice the onions, peppers, fry them in the same olive oil used to fry the fish, for about 5 minutes or until they start to soften. Add the bay leaf and sliced garlic cloves, fry for another 2 minutes. Season with black pepper and the paprika.
- Meanwhile, peel the potatoes, cut them into slices of approx. 0,5 cm. Rinse until the water runs clear. Dry them thoroughly with a clean cloth.
- Transfer your pepper mixture to a baking dish, drizzle them with half of the remaining olive oil. Place the fried fish loins on top, bake for about 15 minutes.
- In the meantime, pre-heat the air fryer to 180˚C. Fry your potatoes for about 10 minutes until they are slightly golden and crispy. You can deep fry them if you prefer.
- Serve the fried cod topped with the braised peppers and onions, a side of your homemade potato chips, and a sprinkle of freshly chopped parsley. Enjoy!
Notes
- You need to soak the salt cod to remove the salt used to preserve it. The process can take up to three days, so plan in advance.
Have you tried this recipe? Let me know in the comments!!
Thank you for this recipe! Really easy to follow and it turned out delicious.