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Bacalao a la Portuguesa

Bacalao a la Portuguesa (Portuguese-Style Cod)

A flavorful and hearty Portuguese cod stew, packed with vegetables and olives. Perfect for a comforting weeknight meal.
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Tiempo de preparación 20 minutos
Tiempo de cocción 45 minutos
Tiempo total 1 hora 5 minutos
Raciones: 4 servings
Plato: Main Course, Stew
Cocina: Portuguese
Calorías: 450
Ingredients Equipment Method Notes

Ingredientes
  

Ingredientes
  • 500 g Bacalao desalado, desmigado Cod, desalted and flaked
  • 2 Cebolla large, finely chopped
  • 4 dientes Ajo finely minced
  • 2 Pimientos verdes finely chopped
  • 2 Pimientos rojos finely chopped
  • 4 Tomates maduros large, finely chopped, or 400g crushed tomatoes
  • 1/2 taza Aceite de oliva virgen extra
  • 1/4 taza Vinagre de vino blanco
  • 1 cucharadita Pimentón dulce
  • 1/2 cucharadita Pimentón picante optional
  • 1/4 cucharadita Comino molido
  • 1/4 cucharadita Orégano seco
  • 1 Hoja de laurel
  • 100 g Aceitunas verdes sin hueso halved
  • 50 g Aceitunas negras sin hueso halved
  • 100 g Guisantes congelados
  • 2-3 Patatas medianas peeled and thickly sliced (optional)
  • Perejil fresco picado for garnish (optional)
  • Sal y pimienta negra recién molida to taste

Equipment

  • Large saucepan or Dutch oven

Method
 

Instrucciones
  1. If using salted cod, ensure it is thoroughly desalted according to package instructions. Flake the cod once desalted.
  2. Heat olive oil in a large saucepan over medium heat. Add onions and garlic; cook until softened, about 5-7 minutes.
  3. Add bell peppers and cook for another 5 minutes, stirring occasionally.
  4. Stir in chopped tomatoes (or crushed tomatoes), sweet and hot paprika (if using), cumin, oregano, and bay leaf. Simmer for 10-15 minutes, or until slightly thickened.
  5. Add white wine vinegar, salt, and pepper to taste. If using potatoes, add them now along with the frozen peas and cook until tender, about 10-15 minutes more. If omitting potatoes, add peas during the last 5 minutes of cooking.
  6. Add the flaked cod to the sauce and cook for 5 minutes, or until heated through and well combined. Do not overcook.
  7. Remove the bay leaf. Stir in green and black olives.
  8. Serve hot, garnished with fresh parsley, if desired. Enjoy with crusty bread!

Notas

For a richer flavor, you can add a splash of dry sherry or white wine along with the vinegar. Feel free to adjust the amount of spices to your liking. Leftovers can be stored in the refrigerator for up to 3 days.