Bacalhau Bowl (Salt Cod with Potatoes and Kale)
Why this recipe works
- Gentle treatment for salt cod: Soaking removes excess salt, while low, gentle poaching keeps the fish moist and helps it flake cleanly.
- Bright, balanced dressing: Lemon juice and zest cut through the richness of the olive oil and lift the savoury cod and potatoes.
- Hearty but fresh: Tender potatoes, silky flakes of cod and just-cooked kale give the bowl substance without making it feel heavy.
Get the most out of this recipe
Timing notes
- Plan for soaking: Salt cod needs a full soak in the fridge before cooking, with several water changes to draw out excess salt.
- Best served warm: Assemble the bowls while the potatoes, kale and cod are still warm so they absorb the lemon, garlic and olive oil dressing.
- Rest before flaking: Let the poached cod sit briefly before breaking it apart; this helps it hold larger, neater flakes.
Authenticity notes
- Modern bowl format: The bowl presentation is contemporary, but the combination of bacalhau, potatoes, greens and olive oil fits naturally with Portuguese salt cod cooking.
- Salt cod is essential: Bacalhau relies on cured salted cod rather than fresh cod; the soaking step is what makes it pleasantly seasoned rather than overwhelmingly salty.
Texture tips
- Keep the poach gentle: Avoid a rolling boil when cooking the cod, as aggressive heat can make the fish tough and break it into small pieces.
- Drain the kale well: Let the cooked kale drain thoroughly before assembling so the dressing stays bright and the bowl does not become watery.
Make-ahead tips
- Store separately: For the best texture, refrigerate the cod, potatoes, kale and dressing in separate containers, then combine after reheating.
- Warm gently: Reheat the potatoes and kale first, then add the cod only briefly so it warms through without drying out.
Equipment you'll need
Ingredients
Instructions
- Rinse the salted cod under cold running water, then put it in a bowl and cover with cold water. Soak for 24 hours in the fridge, changing the water 3 to 4 times.
- Put the new potatoes in a large pot, cover with cold water, and add the bay leaves. Bring to the boil, then simmer for 15 to 20 minutes until the potatoes are tender when pierced with a knife.
- While the potatoes cook, strip the kale leaves from any tough stems and tear into bite-size pieces. Finely grate or crush the garlic, then zest and juice the lemon into a mixing bowl.
- Whisk the extra virgin olive oil into the lemon juice and zest with the garlic and black pepper to make a bright dressing. Set aside at room temperature so the garlic can mellow slightly.
- Drain the potatoes, reserving the pot, and keep the potatoes warm. Return the pot to the hob, add fresh water, and bring it just below a simmer over low heat.
- Add the soaked cod to the hot water and poach gently for 8 to 12 minutes, keeping the water below a simmer, until the fish flakes easily. Lift the cod out and let it rest for 2 minutes, then flake into large pieces, discarding any bones.
- Bring the poaching water back to a simmer and cook the kale for 2 to 3 minutes until just tender and bright green. Drain well in a colander.
- Halve any larger potatoes, then divide the warm potatoes and kale between two bowls. Top with the flaked cod and spoon over the lemon, garlic and olive oil dressing; finish with a final twist of black pepper if you like.
Recipe notes
Tips
- Keep the poaching water below a simmer so the cod stays juicy and flakes into large, silky pieces rather than breaking up.
- Taste a small flake of cod after soaking; if it is still very salty, give it another water change and soak a little longer before cooking.
Substitutions
- Replace the kale with broccoli florets for a milder, sweeter green; simmer until just tender before draining.
- Replace the new potatoes with baby red potatoes; cook until tender, then halve and dress while warm.
Storage
- Refrigerate up to 2 days
- Cool and refrigerate the cod, potatoes and kale separately if possible, with the dressing in a sealed container. Reheat the potatoes and kale in a saucepan with a splash of water until hot, then add the cod just to warm through gently; dress at the end.
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Recipe overview
- Servings: 2 servings
- Total time: 1h 30min (30min active)
- Difficulty: Medium
- Cuisine: Portuguese
-
Allergens:
Fish
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