Boiled Cod with Potatoes or Chickpeas - Bacalhau cozido com todos o batata Recipe
Boiled Cod with Potatoes or Chickpeas - Bacalhau cozido com todos o batata
Flavors of Portugal
Total time: more than 2 hours

Prep. time: A few minutes
Soaking time: 12 hours
Cooking time: 2 hours for the recipe using chickpeas; 20 minutes with potatoes

Difficulty: Easy
Chef's Note

A recipe collected by Jorge Tavares da Silva, gastronome and historian

Even though it is said in Portugal that there are 365 recipes for cod (one for each day of the year), for Christmas Eve the tradition is to serve simple boiled cod. From the northern part of the country to the south, even among non-Catholic families, you will find cod accompanied by potatoes or chickpeas.

If you need to add more water while the chickpeas are cooking, always pour in boiling water.

For 4 servings

- 4 thick slices of salt Cod, about 150 g (5 oz.) each
- 8 potatoes or
- 4 handfuls of dry chick peas and 4 potatoes
- 2 cloves of garlic, finely chopped
- 4 whole eggs with their shells
- Green vegetables - broccoli, green beans, spinach, as desired
- 1 onion, minced
- 1 bunch of parsley, chopped
- Wine vinegar
- Extra virgin olive oil
- Pepper

Preparation using chickpeas - 2 hours

  1. Desalt the cod and soak the chickpeas in the same water for 12 hours;
  2. place some salted water in a large saucepan and bring to the boil; add the chickpeas; lower the heat and let simmer covered for 1 hour 40 minutes;
  3. check the water level from time to time; if you have to add more water, pour in boiling water - otherwise you risk ruining the cooking;
  4. continue as below.

Preparation with potatoes - 20 minutes

  1. To the saucepan containing the chickpeas, or another pot half-filled with boiling water, add the eggs, vegetables, potatoes and cod;
  2. let simmer uncovered over medium heat for about 20 minutes or until the vegetables are completely cooked;
  3. drain the eggs and shell them.


  1. Place the cod on a serving platter surrounded by the potatoes, chickpeas and vegetables;
  2. garnish with the hard-boiled eggs;
  3. place small cruets of oil and vinegar on the table so that guests can dress their plates to their own taste;
  4. offer the chopped garlic, parsley and onion in separate little dishes.
More recipe ideas

 Photo: Pescanova, fish distributor in Portugal

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