Bacalhau A Casa With Fries Recipe

Desalting the cod

Rinse the salted cod under cold running water. Place the cod in a large container and cover with 4 liters of cold water and add the bay leaves. Refrigerate and soak for 24 to 48 hours, changing the water every 8 hours. Taste a small flake after 24 hours; continue soaking until salt level is comfortable.

Optional milk soak and flake

After desalting, if you prefer a richer, milder texture, transfer the cod to a shallow dish and pour 250 ml cold milk over it. Refrigerate for 30–60 minutes. Drain and pat dry with paper towels. Break the cod into large bite-sized flakes or keep in fillets as preferred.

Prepare potatoes

Cut peeled potatoes into 1 cm (about 3/8 inch) thick matchstick fries. Rinse in cold water until water runs clear to remove excess starch. Drain and pat completely dry with kitchen towels. For best texture, chill the cut potatoes in the refrigerator for 30 minutes to firm up.

Double-fry method

Heat vegetable oil in a deep fryer or heavy pot to 150°C (300°F). Fry the potatoes in batches for 4–5 minutes until just tender and pale (do not brown). Remove and drain on paper towels. Increase oil temperature to 190°C (375°F). Fry the potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 1–2 tsp fine sea salt, and keep warm.

Sauté aromatics

While the cod finishes desalting or resting, warm 2 tablespoons of extra-virgin olive oil in a large sauté pan over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until soft and translucent, about 8–10 minutes. Add the sliced garlic and red bell pepper and cook 2–3 minutes more until fragrant and softened.

Add tomatoes and simmer

Add the chopped or canned tomatoes to the pan, stir, and simmer for 10–12 minutes until the sauce reduces slightly. Taste and adjust seasoning with freshly ground black pepper (the cod provides much of the salt, so do not add salt to the sauce).

Combine cod with sauce

Gently nestle the drained, flaked or filleted cod into the tomato-onion mixture, turning heat to low. Cover and simmer very gently for 6–8 minutes until the cod is heated through and flaky. Spoon the sauce over the cod occasionally. If the mixture seems dry, add 1–2 tablespoons water. Stir in the remaining 1 tablespoon olive oil and most of the chopped parsley (reserve a little for garnish). Add the olives and warm through for 1–2 minutes.

Plate the dish by placing a generous portion of fries on each plate, then spoon the warm bacalhau and tomato-olive mixture alongside or over the fries, as traditional in many home-style preparations. Arrange quartered hard-cooked eggs on top or beside the fish if using.

Finish with a drizzle of the remaining extra-virgin olive oil, a sprinkle of chopped parsley, a light dusting of smoked paprika if desired, and serve lemon wedges on the side. Offer additional salt at the table, but taste before salting because of the cod's residual saltiness.