Salt Cod Bacalhau Bacalao Morue Baccal Stew

Dive into the rich, comforting flavors of Salt Cod Bacalhau Bacalao Morue Baccal Stew, a timeless dish that reflects the culinary traditions of Mediterranean and Iberian kitchens. This hearty stew combines tender rehydrated salt cod with layers of sautéed onions, sweet red bell peppers, and creamy potatoes, all simmered to perfection in an aromatic broth of crushed tomatoes, dry white wine, and fish stock. Accented with briny black olives, fragrant bay leaves, smoky paprika, and a vibrant sprinkle of fresh parsley, this one-pot wonder is a savory symphony of flavors. Perfect for a family meal or a cozy dinner, this recipe is best served hot with crusty bread or a side of steamed rice to soak up the delicious broth. Indulge in this globally-inspired dish and experience the heart and soul of traditional salt cod cuisine.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 pound salt cod
• 4 tablespoons olive oil
• 2 medium, sliced thinly yellow onion
• 4 minced garlic cloves
• 1 large, sliced into thin strips red bell pepper
• 3 large, peeled and sliced into 1/4-inch rounds russet potatoes
• 1 14-ounce can crushed tomatoes
• 1 cup dry white wine
• 2 cups water or fish stock
• 1 cup, pitted and roughly chopped black olives
• 1 bunch, roughly chopped parsley
• 2 bay leaves
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 1 pinch salt

Directions

Step 1

1. Prepare the salt cod by soaking it in cold water for 24–48 hours, changing the water every 6–8 hours to remove excess salt.

Step 2

2. Once ready, rinse and pat the cod dry, then cut into 2-inch pieces.

Step 3

3. Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 4

4. Add the sliced onions and garlic, sautéing until softened and translucent, about 5 minutes.

Step 5

5. Stir in the red bell pepper strips and cook for another 3 minutes.

Step 6

6. Layer the potato slices over the sautéed vegetables, followed by the pieces of prepared salt cod.

Step 7

7. Pour the crushed tomatoes, white wine, and water (or fish stock) into the pot. Gently stir to combine.

Step 8

8. Add the black olives, bay leaves, paprika, and black pepper. Stir lightly, ensuring the ingredients are evenly distributed.

Step 9

9. Cover the pot with a lid and bring to a simmer over medium-low heat.

Step 10

10. Cook for 40–45 minutes, or until the potatoes are tender and the flavors meld together. Stir occasionally, being careful not to break apart the cod.

Step 11

11. Taste and adjust seasoning with a pinch of salt, if needed (be cautious, as the cod and olives are naturally salty).

Step 12

12. Remove the bay leaves and garnish the stew with freshly chopped parsley before serving.

Step 13

13. Serve hot with crusty bread or steamed rice on the side.

Nutrition Facts

Serving size	(2965.2g)

Amount per serving	% Daily Value*
Calories	2313.6

Total Fat 60.7g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 249.5mg	0%
Sodium 32231.4mg	0%
Total Carbohydrate 261.8g	0%
Dietary Fiber 31.0g	0%
Total Sugars 39.6g
Protein 140.7g	0%

Vitamin D 0IU	0%
Calcium 530.3mg	0%
Iron 25.2mg	0%
Potassium 7551.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 26.1%

Carbs: 48.6%