Buchos of Bacalhau

This recipe comes from Portugal, which is famous for its salt cod. The Portuguese “mother” fishing boats go out every year to the great banks and the Dogger banks, and send out the little boats that bring in the cod, which is then salted. There is only one place in Great Britain that is salting cod, and that is in Wales. Salt cod is not always easy to find - look for it in markets that specialize in Mediterranean or Scandinavian food.


  • 2 lb dried salt cod
  • 1 lb (2¼ cups) dried navy beans
  • 3 carrots, chopped
  • 1 small air-dried chorizo, sliced
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 2 cloves of garlic, chopped
  • 1 bay leaf
  • 1 tsp paprika
  • 2 cloves
  • Salt and freshly ground pepper


Soak the salt cod under running cold water for 24 hours. Put the beans to soak in water overnight.

Drain the cod and clean it well, then cover with fresh cold water, add the beans, and cook for 30 minutes. Add the carrots and chorizo, and cook for another 30 minutes.

Meanwhile, fry the onion gently in the olive oil with the garlic, bay leaf, paprika and cloves until soft.

Add the onion mixture to the cod, with salt and pepper to taste. Simmer until the sauce thickens a little. Serve either with potatoes or with rye bread.