Bacalhau Assado (Roast Salt Cod with Onions and Potatoes)
Thick salt cod roasted over sweet olive oil onions with squashed potatoes and olives. Plan two days ahead because the cod needs soaking.
- Time1 hr 15
- LevelMedium
- Costabout £3.08 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the salt cod in a large bowl of cold water in the fridge for 36 to 48 hours, changing the water 4 or 5 times. Taste a tiny flake at the end. It should be pleasantly seasoned, not harshly salty.
- 2
Boil the whole potatoes in unsalted water for 20 minutes until tender. Drain. Press each one firmly with the heel of your hand so the skin splits and it flattens.
20 min - 3
While they cook, warm 4 tablespoons of the oil in a wide pan. Cook the onions, garlic and bay leaves very gently for 20 minutes, stirring now and then, until soft and sweet.
20 min - 4
Heat the oven to 220°C (200°C fan). Spread the onions in a roasting dish and sit the potatoes on top. Place the drained cod on top, skin side up, and sprinkle with paprika. Pour over the remaining oil.
- 5
Roast for 15 to 20 minutes until the cod flakes in large pearly pieces and the edges of the potatoes are crisp.
16 min 40 s - 6
Scatter over the olives and parsley, sprinkle with the vinegar and take to the table in the dish.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.