Bacalhau à Moda dos Açores: A Taste of the Islands

The scent of simmering onions and salted cod always takes me back to my grandmother’s kitchen. Every Christmas Eve, she would meticulously prepare this dish, Bacalhau à Moda dos Açores, a Portuguese-style cod casserole hailing from the Azores. The aroma, a comforting mix of the sea and earth, filled her tiny apartment, promising warmth and family. This wasn’t just food; it was a tradition, a story whispered through generations, and a taste of home. Now, I’m excited to share this very special recipe with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 6
• Yield: 1 large casserole
• Dietary Type: Pescatarian

Ingredients

• 1 ½ lbs cod (salted, dried)
• 1 cup olive oil
• 4-5 large onions (sliced)
• 3 tomatoes (sliced thinly)
• ½ bunch collard greens (chopped)
• 6 large white potatoes (sliced)

Equipment Needed

• Large pot
• Large skillet or frying pan
• 9×13 inch baking dish or casserole dish
• Slotted spoon
• Sharp knife
• Cutting board

Instructions

1. Begin by preparing the cod. If using salted, dried cod, soak it in cold water for at least 24 hours, changing the water several times to remove excess salt. After soaking, place the cod in a large pot, cover with fresh water, and bring to a boil. Cook until the cod is cooked through, about 15-20 minutes. Drain the cod and let it cool slightly. Once cool enough to handle, carefully mince the cod, removing all bones and skin. Set aside.
2. Next, prepare the potatoes and collard greens. In the same pot used for the cod (cleaned, of course), add fresh water and bring to a boil. Add the sliced potatoes and chopped collard greens to the boiling water. Cook until the potatoes are cooked through but still firm, about 10-12 minutes. Be careful not to overcook them; they should hold their shape. Drain the potatoes and collard greens and set aside.
3. While the potatoes and collard greens are cooking, prepare the onions and tomatoes. In a large skillet or frying pan, heat ½ cup of olive oil over medium heat. Add the sliced onions and fry until they are softened and slightly browned, about 10-15 minutes. Stir frequently to prevent burning.
4. Add the sliced tomatoes to the onions and continue to fry for another 5 minutes, stirring occasionally. The tomatoes should soften and release their juices, creating a flavorful sauce.
5. Now it’s time to assemble the casserole. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
6. In a 9×13 inch baking dish or casserole dish, begin layering the ingredients. Start with a layer of potatoes and collard greens, spreading them evenly across the bottom of the dish.
7. Next, add a layer of the minced cod, covering the potatoes and collard greens.
8. Then, spoon a layer of the fried onions and tomatoes over the cod.
9. Repeat the layers: potatoes and collard greens, cod, onions and tomatoes. You should have two layers of each ingredient.
10. Drizzle the remaining olive oil (the remaining ½ cup) evenly over the top layer of the casserole. Also, pour any remaining oil and juices from the frying pan over the top.
11. Bake in the preheated oven for 1 hour, or until the casserole is heated through and the top is lightly browned and bubbling.
12. Remove the casserole from the oven and let it rest for a few minutes before serving. This allows the flavors to meld together.

Expert Tips & Tricks

• Soaking the Cod: The key to a great Bacalhau is properly soaking the cod. Don’t rush this step! Taste a small piece after 24 hours to ensure it’s not too salty. If it is, continue soaking for another few hours, changing the water regularly.
• Potato Firmness: Avoid mushy potatoes! Parboiling them is crucial. They should be tender enough to pierce with a fork but still hold their shape.
• Onion Sweetness: Caramelizing the onions low and slow brings out their natural sweetness, adding depth of flavor to the casserole. Don’t be tempted to rush this step!
• Make-Ahead Option: Assemble the casserole a day in advance and store it in the refrigerator. This allows the flavors to meld even further. Add a few extra minutes to the baking time if baking from cold.
• Crispy Top: For a crispy top, broil the casserole for the last few minutes of baking, keeping a close eye on it to prevent burning.
• Flavor Boost: Add a pinch of smoked paprika to the onion and tomato mixture for a subtle smoky flavor.

Serving & Storage Suggestions

Serve the Bacalhau à Moda dos Açores hot, straight from the oven. It pairs perfectly with a hearty slice of cornbread and a glass of crisp white wine, preferably Vinho Verde from Portugal. A simple green salad also makes a refreshing accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave individual portions.

Freezing is also an option. Allow the casserole to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Estimated per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	580 kcal	29%
Total Fat	35g	45%
Saturated Fat	6g	30%
Cholesterol	50mg	17%
Sodium	450mg	20%
Total Carbohydrate	50g	18%
Dietary Fiber	7g	25%
Sugars	8g	–
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes to the onion and tomato mixture for a spicy kick.
• Different Greens: Substitute kale or spinach for collard greens.
• Add Olives: Incorporate Kalamata olives or green olives for a briny flavor.
• Herbs: Fresh parsley or cilantro can be added as a garnish for a burst of freshness.
• Creamy Version: Stir in a dollop of sour cream or crème fraîche into the onion and tomato mixture for a richer, creamier sauce.
• Sweet Potatoes: Replace white potatoes with sweet potatoes for a sweeter and more nutritious twist.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cod instead of salted cod?
A: While salted cod is traditional, you can use fresh cod. Reduce the salt in the recipe significantly, and consider adding a bit of fish sauce to mimic the umami flavor of salted cod.

Q: How do I know when the cod is cooked properly?
A: The cod is cooked when it flakes easily with a fork. Avoid overcooking it, as it can become dry and rubbery.

Q: Can I make this casserole vegetarian?
A: To make this casserole vegetarian, substitute the cod with hearts of palm or marinated artichoke hearts for a similar texture and flavor.

Q: What is the best way to prevent the potatoes from sticking to the bottom of the dish?
A: Ensure you grease the baking dish well with olive oil before layering the ingredients. This will help prevent sticking.

Q: Can I add other vegetables to this casserole?
A: Absolutely! Feel free to add other vegetables like bell peppers, carrots, or peas to customize the recipe to your liking.

Final Thoughts

This Bacalhau à Moda dos Açores is more than just a recipe; it’s a piece of my heritage, a memory wrapped in flavors. I encourage you to try this recipe and make it your own. Experiment with variations, adjust the seasonings to your liking, and most importantly, share it with the people you love. It’s a dish best enjoyed with laughter, conversation, and a full heart. And please, let me know what you think! I’m always eager to hear how this dish brings a little bit of the Azores to your table. Bom apetite!