Baked Salt Cod with Peppers and Potatoes

Bacalhau com Batatas

Preparation info
  • Serves


    • Difficulty


Appears in

By David Eyre

Published 2009

  • About

This was one of the first dishes I saw being cooked at the Eagle – the smell of the salt cod, peppers, onions and potatoes took me back home to Brazil. It is sometimes called by the Lisboan slang name, bacalhauada. The flavours complement each other really well.


  • 800 g/ lb dried salt cod, soaked
  • 6 tablespoons


Put the soaked salt cod in a large saucepan of simmering water and cook gently for 15–20 minutes, until the flesh is beginning to flake. Drain and leave to cool a little – pick out any bones while it is still warm. Toss the fish with a couple of tablespoons of the oil to keep it warm.

Fry the onions in the remaining oil until soft and brown, then add the garlic and green peppers and coo