Grilled Or Poached Bacalhau Recipe

Rinse the salted cod briefly under cold running water to remove surface salt. Place the cod in a large non-reactive bowl and cover with cold water (about 2 L for 800 g cod). Refrigerate and soak for 24 to 36 hours, changing the water 2–3 times (every 8–12 hours). Taste a small flake after 24 hours; if still too salty, continue soaking and change water again.

After soaking, remove the cod from the water, pat dry with paper towels, and gently remove any skin and bones with a small knife or your fingers. Keep the fillets whole if you plan to grill, or cut into large portions (about 200 g each) for uniform poaching.

Prepare poaching liquid

In a wide, shallow saucepan large enough to hold the cod in a single layer, combine 1 L water, bay leaf, peppercorns and one lemon slice. Bring to a gentle simmer over medium heat; do not boil vigorously.

Reduce heat so the liquid barely simmers. Add the cod pieces skin-side down if skin remains. Poach gently for 6–10 minutes depending on thickness — fish is done when it flakes easily and is opaque through the center. Remove with a slotted spatula and let drain on a plate lined with paper towels.

While still warm, drizzle 1 tablespoon olive oil and 1 tablespoon lemon juice over the cod to add flavor and prevent dryness. Sprinkle with a pinch of freshly ground black pepper.

Preheat a grill or heavy griddle pan to medium-high (around 200–230°C surface). Brush the cleaned cod lightly with neutral oil (about 1 tbs) and season very lightly with the 1/4 tsp sea salt and a pinch of pepper (most salt has been removed during soaking).

Place the cod on the hot grill, skin-side down if applicable. Grill for 3–4 minutes per side (depending on thickness) until grill marks form and the flesh is opaque and flakes easily. Use a wide spatula to turn the fillets carefully to keep them intact.

Transfer the grilled cod to a plate and drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice while still hot.

In a small skillet, warm the remaining 5 tablespoons extra-virgin olive oil over medium-low heat. Add the thinly sliced garlic and cook gently for 1–2 minutes until aromatic and just starting to turn golden — do not let it burn.

Remove the skillet from heat, stir in the lemon zest, chopped parsley and freshly ground black pepper. If you prepared the cod poached, add the additional 1 tablespoon olive oil and 1 tablespoon lemon juice earlier; adjust final seasoning now. Taste and add the 1/4 tsp sea salt only if needed (remember some salt may remain in the cod).

Spoon the warm garlic-herb oil over the prepared cod fillets (whether poached or grilled) so the hot oil flavors the fish and slightly crisps the outer surface.

Arrange steamed or boiled new potatoes alongside the bacalhau. Spoon any remaining garlic-herb oil and chopped parsley over the potatoes and fish. Serve with lemon wedges for extra brightness and a simple green salad if desired.

Recommended plating: place a portion of potatoes, top with a cod fillet, spoon over garlic-lemon oil and garnish with additional parsley. Serve immediately while warm.