Bacalhau dourado, the Portuguese recipe

Ingredients

• 400 gdesalted cod
• 1onion
• 2 clovesgarlic
• 6eggs
• 4potatoes
• to tasteparsley
• 60 golives
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteground black pepper

Instructions

1. 1

   Cook the cod

   Cook the desalted cod for about 5–10 minutes. Remove its skin and bones, then separate the flesh into flakes.

2. 2

   Fry the potatoes

   Peel the potatoes and cut them into very thin matchsticks using a mandoline. Fry them in a pan with plenty of oil.

3. 3

   Beat the eggs

   Beat the eggs with salt and parsley to taste.

4. 4

   Combine and set

   Soften the onion, cut into strips, with the sliced garlic in a pan. Add the cod, fried potatoes and beaten eggs. Stir until the egg begins to set, turn off the heat and let the residual heat finish cooking it.

5. 5

   Serve the dish

   Serve the bacalhau dourado and enjoy this Portuguese classic.

What is bacalhau dourado?

Bacalhau dourado, also known as golden cod, is a Portuguese preparation combining desalted cod, potatoes and eggs. The name refers to its golden appearance once the egg has set around the other ingredients.

This version layers crisp, thin-cut potatoes with flaky fish and gently cooked egg. Onion and garlic bring savoury depth, while parsley and olives add a fresh, salty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 23g protein, 28g carbs, 13g fat.

The potatoes supply most of the carbohydrates, while the eggs and cod provide much of the protein. Eggs and frying oil contribute fat; serve it with salad or vegetables for a more balanced plate.

Getting the cod ready

Desalted cod: simmer it for 5–10 minutes, then remove the skin and bones before flaking the fish. Keep the pieces in flakes rather than mashing them so they remain distinct in the finished dish.

Seasoning: the cod and olives can both contribute salt, so taste thoughtfully as you season the egg mixture and the final pan.

Making crisp shoestring potatoes

Even cuts: a mandoline helps make very fine, consistent matchsticks. Take care when using it, and stop before the potato becomes too short to handle safely.

Frying: use plenty of oil as directed and fry the potatoes until crisp. Drain off excess oil before adding them to the pan so they do not make the egg mixture greasy.

Setting the egg gently

Soft start: stir the beaten eggs with the cod and potatoes only until the egg begins to set. The aim is to coat and bind the ingredients without cooking the mixture until dry.

Residual heat: switch off the hob while the egg is still slightly soft. The warmth left in the pan will continue cooking it.

Balancing the flavours

Onion and garlic: soften the onion strips with sliced garlic before adding the fish. This gives them time to mellow and flavour the pan.

Olives and parsley: scatter the olives through the dish for salty contrast, and use parsley to taste for a fresh herbal note. Ground black pepper adds a gentle savoury bite.

Serving and timing

Prepare the potatoes and cod before you start combining everything, since the egg sets quickly once it reaches the pan. The stated cod-cooking time is about 5–10 minutes; total preparation and cooking time is not specified.

Serve the dish soon after cooking, while the potatoes still have some crispness and the egg is tender. A simple green salad or lightly dressed vegetables make a fresh accompaniment.

Recipe notes & tips

• Cut the potatoes into evenly thin matchsticks so they fry at a similar rate.
• Remove all bones from the cod before adding it to the pan.
• Fry the potatoes until crisp, then drain away excess oil.
• Beat the eggs with the salt and parsley before starting the final pan.
• Turn off the heat as soon as the egg begins to set and let residual heat finish the cooking.

Variations

• Add olives at the end: fold them through just before serving to keep their shape.
• Use extra parsley: add more to the beaten eggs for a greener, more herbal flavour.
• Adjust the garlic: use fewer cloves for a milder base or more for a stronger one.
• Change the pepper: add a little more ground black pepper for a livelier finish.

Common mistakes to avoid

• Thick potato cuts: they may not become shoestring-crisp; cut them as finely and evenly as you can.
• Skipping the cod check: bones can remain after cooking; inspect the flakes carefully as you remove them.
• Overcooking the egg: it can turn dry; remove the pan from the heat as soon as it starts to set.
• Adding wet potatoes: excess oil can make the mixture heavy; drain the fried potatoes before combining.
• Salting too early: cod and olives are already savoury; season cautiously and taste as you go.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot; the potatoes will be softer after storage.

Frequently asked questions