A tribute to traditional bacalhau dishes of Portugal, this salad is made with salt cod that's flaked and gently poached, then tossed warm with boiled potatoes, onions, and a fragrant garlic-parsley oil. It’s hearty yet bright, often served with hard-boiled eggs and olives for depth and richness. A wonderful dish for lunch, tapas, or a light dinner with bread and wine.
Rinse salt cod and place in a bowl of cold water in the refrigerator.
Soak for 24–48 hours, changing the water every 8 hours to remove excess salt.
Bring a saucepan of water to a gentle simmer (not a boil).
Add soaked cod and poach gently for 8–10 minutes until flaky.
Remove, cool slightly, then flake into large bite-sized pieces. Discard skin and bones.
In a separate pot, boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
Boil eggs for 9 minutes, then peel and quarter.
In a small skillet, heat olive oil over low heat. Add garlic and cook gently until fragrant and lightly golden (do not brown).
Remove from heat and stir in parsley and optional vinegar/lemon juice.
In a large bowl, combine cod flakes, potatoes, and onion slices.
Pour warm garlic-parsley oil over and toss gently to coat. Season with black pepper.
Arrange on a platter and top with egg quarters and olives.
Serve slightly warm or at room temperature
Best enjoyed with rustic bread, Vinho Verde, or a crisp dry white wine
Can be served chilled the next day—flavors deepen overnight
Add chopped roasted red peppers or a few anchovy fillets for extra richness
Not using salt cod? Substitute with gently poached fresh cod seasoned with sea salt
4 servings