{"id":6230,"date":"2025-11-22T17:00:00","date_gmt":"2025-11-22T20:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=6230"},"modified":"2026-10-14T22:17:34","modified_gmt":"2026-10-15T01:17:34","slug":"7-portuguese-salt-cod-recipes-for-christmas-dinner","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/7-portuguese-salt-cod-recipes-for-christmas-dinner\/","title":{"rendered":"7 Portuguese Salt Cod Recipes for Christmas Dinner"},"content":{"rendered":"

Discover seven Christmas salt cod recipes: Gomes de S\u00e1, creamy cod, \u00e0 Br\u00e1s, lagareiro, a cornbread-topped gratin, croquettes and a warm chickpea salad. The guide covers buying and soaking bacalhau, cooking methods, variations, portion planning and safe advance preparation.<\/strong><\/p>\n

These Christmas salt cod recipes<\/strong> bring Portuguese and Brazilian festive flavours to the table. Choose from seven preparations, with buying advice and variations to suit your menu. Bacalhau means salt cod here, so it must be properly desalted before cooking unless sold ready to use.<\/p>\n

<\/p>\n

Why Choose Salt Cod for Christmas Dinner?<\/h2>\n

\"Roast<\/p>\n

Salt cod combines tradition and a distinctive flavour with practical recipes that do not require elaborate techniques.<\/p>\n

Reasons to Serve Salt Cod<\/strong><\/p>\n

    \n
  • Tradition and connection:<\/strong> in many Portuguese and Brazilian families, bacalhau is closely associated with festive meals and shared memories.<\/li>\n
  • Versatility:<\/strong> it works in roasts, creamy bakes, gratins and croquettes, particularly with potatoes, eggs, olives and olive oil.<\/li>\n
  • Flexible portions:<\/strong> flaked cod combines with potatoes or chickpeas to make a shared dish. The number of servings depends on the whole recipe, rather than salt cod automatically feeding more people than fresh fish.<\/li>\n
  • Advance shopping:<\/strong> salted and dried cod can often be bought ahead, provided it is stored exactly as its packaging or supplier instructs, including refrigeration when required.<\/li>\n
  • Straightforward methods:<\/strong> classic recipes have manageable steps, though soaking time, bones and thorough cooking still need attention.<\/li>\n
  • A protein-rich ingredient:<\/strong> cod itself is relatively lean; the finished dish\u2019s fat and salt content depends on the oil, cream, cheese and remaining salt in the fish.<\/li>\n
  • Informed sourcing:<\/strong> look for traceable suppliers and, where available, MSC-labelled wild fish from fisheries assessed against the MSC\u2019s environmental standard.<\/li>\n<\/ul>\n

    Quick Planning Tips<\/strong><\/p>\n

      \n
    • Plan the soaking:<\/strong> follow the supplier\u2019s instructions. Some cuts take 24\u201348 hours, while very thick pieces may need longer; keep them refrigerated throughout.<\/li>\n
    • Allow suitable portions:<\/strong> roughly 150\u2013200 g of drained, desalted, boneless cod per adult is a useful main-course guide, adjusted for the recipe and side dishes.<\/li>\n
    • Classic accompaniments:<\/strong> potatoes, hard-boiled eggs, olives and olive oil complement the fish.<\/li>\n
    • Making ahead:<\/strong> fully cook suitable components, cool promptly and refrigerate. Do not partly cook fish and leave it to finish later.<\/li>\n<\/ul>\n

      With a little preparation, salt cod makes an appealing shared Christmas meal with plenty of scope for different textures and flavours.<\/p>\n

      Buying and Desalting Salt Cod<\/h2>\n

      \"Salt<\/p>\n

      Choose the right cut, plan enough refrigerator space and allow time for soaking. This gives you a better starting point than trying to correct very salty fish during cooking.<\/p>\n

      Choosing Salt Cod<\/strong><\/p>\n

        \n
      • Cut:<\/strong> choose thick loin pieces for a centrepiece, portions for roasting and smaller pieces for flaked dishes.<\/li>\n
      • Condition:<\/strong> buy from a reputable supplier and check that the fish is in the condition expected for that product. Appearance or smell alone cannot establish food safety.<\/li>\n
      • Origin and certification:<\/strong> check traceability and consider MSC-labelled fish. Sustainability certification is not a substitute for correct storage or cooking.<\/li>\n
      • Packaging:<\/strong> check that it is intact, within its date and clearly labelled as salted and dried, ready-desalted, chilled or frozen, as appropriate.<\/li>\n
      • Quantity:<\/strong> plan roughly 150\u2013200 g drained, desalted, boneless cod per adult for a main course. Ask the supplier about yield from salted bone-in fish: soaking restores water, while skin and bones reduce the usable portion, so a universal percentage adjustment is unreliable.<\/li>\n<\/ul>\n

        How to Desalt It<\/strong><\/p>\n

          \n
        1. Remove surface salt:<\/strong> follow the packet\u2019s rinsing instructions, avoiding splashes and cleaning the sink and utensils afterwards.<\/li>\n
        2. Prepare the pieces:<\/strong> ask the fishmonger to portion large pieces if necessary. Similar thicknesses soak more evenly; skin may help large portions hold together.<\/li>\n
        3. Cover with cold water:<\/strong> put the fish in a clean food-safe container with enough water to submerge it completely, cover and refrigerate.<\/li>\n
        4. Change the water:<\/strong> follow the product\u2019s soaking time and water-change instructions. Keep the fridge at 5\u00b0C or below; thickness and salt content mean 24\u201348 hours is only a guide, not a rule for every cut.<\/li>\n
        5. Check the salt safely:<\/strong> when the recommended soaking time is complete, cook a small sample thoroughly before tasting it. Never taste raw soaked fish. If it is too salty, seek the supplier\u2019s advice on further soaking.<\/li>\n
        6. When time is short:<\/strong> buy ready-desalted cod and follow its instructions. Do not replace refrigerated soaking with several hours under a tap or on the worktop.<\/li>\n
        7. Drain:<\/strong> drain the desalted fish and pat dry with disposable kitchen paper if needed. Keep chilled until cooking and follow the product\u2019s use-by guidance.<\/li>\n<\/ol>\n

          Practical Safety Tips<\/strong><\/p>\n

            \n
          • Keep it refrigerated:<\/strong> soak in cold water in a fridge at 5\u00b0C or below, not at room temperature.<\/li>\n
          • Avoid warm water:<\/strong> it is not a safe shortcut for prolonged soaking and can affect the texture.<\/li>\n
          • Discard the soaking water:<\/strong> do not use it for stock, sauces or other food.<\/li>\n
          • Plan backwards:<\/strong> read the supplier\u2019s instructions several days before Christmas so you can start at the right time without keeping soaked fish unnecessarily long.<\/li>\n
          • Use suitable alternatives:<\/strong> ready-desalted portions save soaking time. For flaked recipes, remove skin and bones carefully after cooking.<\/li>\n<\/ul>\n

            The recipes below use drained, desalted cod; unless stated otherwise, weights are for the usable boneless fish before cooking. Cook it fully before flaking it for dishes that need only brief finishing.<\/p>\n

            Seven Salt Cod Recipes at a Glance<\/h2>\n

            \"Cod<\/p>\n

            Bacalhau \u00e0 Gomes de S\u00e1<\/strong> \u2014 a classic combination of cod, potatoes, onions, eggs and olives.<\/p>\n

              \n
            • 600 g desalted cod<\/strong> \u2014 cook fully, remove skin and bones and separate into large flakes before assembling.<\/li>\n
            • 800 g potatoes<\/strong> \u2014 boiled and sliced; choose a variety that holds its shape.<\/li>\n
            • 2 large onions<\/strong> \u2014 thinly sliced.<\/li>\n
            • 3 garlic cloves<\/strong> \u2014 chopped.<\/li>\n
            • 100 ml extra-virgin olive oil<\/strong> \u2014 or 80 ml for a less oily result.<\/li>\n
            • 4 hard-boiled eggs<\/strong> \u2014 sliced, to finish.<\/li>\n
            • \u00bd cup pitted black olives<\/strong> \u2014 measured in a 240 ml cup.<\/li>\n
            • Parsley, black pepper and salt<\/strong> \u2014 add salt cautiously after tasting the cooked fish.<\/li>\n<\/ul>\n
                \n
              1. Cook the potatoes:<\/strong> boil until tender but still holding their shape, drain and slice.<\/li>\n
              2. Cook the onion and garlic:<\/strong> soften the onion in the oil, then add the garlic without letting it burn.<\/li>\n
              3. Add the cooked cod:<\/strong> fold in the fully cooked flakes and heat through gently; if using chilled cooked fish, ensure it is steaming hot throughout.<\/li>\n
              4. Combine:<\/strong> carefully fold in the potatoes without breaking them up too much.<\/li>\n
              5. Optional oven finish:<\/strong> transfer the hot mixture to an ovenproof dish and bake at 200\u00b0C, or 180\u00b0C fan, until hot throughout and lightly coloured. Eight to ten minutes is only a guide for an already-hot dish.<\/li>\n
              6. Serve:<\/strong> top with sliced eggs, olives and parsley.<\/li>\n<\/ol>\n

                Bacalhau com Natas: Creamy Salt Cod Bake<\/strong><\/p>\n

                  \n
                • 500 g desalted cod<\/strong> \u2014 fully cooked, checked for bones and flaked.<\/li>\n
                • 400 g potatoes<\/strong> \u2014 diced and cooked until just tender.<\/li>\n
                • 1 medium onion<\/strong> \u2014 chopped.<\/li>\n
                • 300 ml single cream<\/strong> \u2014 or 200 ml cream plus 100 ml milk.<\/li>\n
                • 50 g butter<\/strong> \u2014 divided between the onion and sauce; alternatively use three tablespoons olive oil, similarly divided.<\/li>\n
                • 2 level tablespoons plain flour<\/strong> \u2014 for the sauce.<\/li>\n
                • 100 g grated cheese<\/strong> \u2014 for the topping.<\/li>\n<\/ul>\n
                    \n
                  1. Cook the potatoes:<\/strong> boil the cubes until tender but intact, then drain well.<\/li>\n
                  2. Cook the onion:<\/strong> soften it in half the butter, then fold in the fully cooked cod.<\/li>\n
                  3. Make the sauce:<\/strong> melt the remaining butter in a small pan, stir in the flour and cook briefly, stirring. Gradually whisk in the cream, or cream-and-milk mixture, then simmer gently until smooth and thickened.<\/li>\n
                  4. Combine:<\/strong> fold together the potatoes, cod, onion and sauce. Check seasoning once everything is cooked.<\/li>\n
                  5. Bake:<\/strong> transfer to an ovenproof dish, add the cheese and bake at 200\u00b0C, or 180\u00b0C fan, until bubbling and steaming hot throughout, with a golden top. Allow roughly 15\u201320 minutes for a hot mixture, longer if chilled.<\/li>\n<\/ol>\n

                    Bacalhau \u00e0 Br\u00e1s<\/strong><\/p>\n

                      \n
                    • 400 g desalted cod<\/strong> \u2014 fully cooked and flaked, with skin and bones removed.<\/li>\n
                    • 500 g raw potatoes<\/strong> \u2014 cut into thin matchsticks, then fried or oven-baked until cooked and crisp, using suitable cooking oil. Ready-fried potato straws are an alternative added gradually to taste; 500 g raw potatoes is not equivalent to 500 g dried packet straws.<\/li>\n
                    • 1 large onion<\/strong> \u2014 sliced.<\/li>\n
                    • 4 eggs<\/strong> \u2014 beaten.<\/li>\n
                    • 80 ml olive oil<\/strong> \u2014 for saut\u00e9ing; use less if the potatoes already carry plenty of oil.<\/li>\n
                    • Parsley and olives<\/strong> \u2014 to garnish.<\/li>\n<\/ul>\n
                        \n
                      1. Soften the onion:<\/strong> cook gently in the olive oil.<\/li>\n
                      2. Add the cooked cod:<\/strong> stir through and heat thoroughly.<\/li>\n
                      3. Add the potatoes:<\/strong> fold in the cooked potato matchsticks gently, reserving a few for the top if desired.<\/li>\n
                      4. Add the eggs:<\/strong> reduce the heat and stir in the beaten eggs. Continue cooking gently until the eggs are set and the mixture is thoroughly hot; do not rely on off-heat residual warmth to cook them.<\/li>\n
                      5. Finish:<\/strong> check seasoning after cooking and garnish with parsley and olives.<\/li>\n<\/ol>\n

                        Bacalhau \u00e0 Lagareiro<\/strong><\/p>\n

                          \n
                        • 800 g desalted cod loin<\/strong> \u2014 divided into portions and checked for bones.<\/li>\n
                        • 600 g small potatoes<\/strong> \u2014 whole or halved, depending on size.<\/li>\n
                        • 4 garlic cloves<\/strong> \u2014 sliced.<\/li>\n
                        • 150 ml olive oil<\/strong> \u2014 divided between fish and potatoes; use only as much as needed.<\/li>\n
                        • 2 tablespoons butter<\/strong> \u2014 optional, for richness.<\/li>\n
                        • Parsley and lemon<\/strong> \u2014 to serve.<\/li>\n<\/ul>\n
                            \n
                          1. Roast the potatoes:<\/strong> wash and toss with some of the measured oil and a little seasoning. Roast at 200\u00b0C, or 180\u00b0C fan, until golden and tender, allowing a head start before the fish.<\/li>\n
                          2. Prepare the cod:<\/strong> place in an ovenproof dish with sliced garlic, the remaining oil and the optional butter.<\/li>\n
                          3. Roast:<\/strong> cook at 200\u00b0C, or 180\u00b0C fan, until the fish is opaque, separates easily into flakes and is hot through the thickest part. Around 15\u201320 minutes is a guide only; thick portions may need longer.<\/li>\n
                          4. Serve:<\/strong> arrange the fish over the tender potatoes, spoon over some cooking oil and finish with parsley and lemon.<\/li>\n<\/ol>\n

                            Salt Cod Gratin with Broa<\/strong><\/p>\n

                              \n
                            • 600 g desalted cod<\/strong> \u2014 fully cooked and flaked, with all bones removed.<\/li>\n
                            • 300 g Portuguese broa<\/strong> \u2014 crumbled savoury maize bread; use suitable breadcrumbs if unavailable. Broa often contains wheat or rye, so it is not automatically gluten-free.<\/li>\n
                            • 200 ml cream or prepared b\u00e9chamel<\/strong> \u2014 to bind the filling.<\/li>\n
                            • 1 onion<\/strong> \u2014 chopped; also allow a little olive oil for softening it.<\/li>\n
                            • 100 g grated cheese<\/strong> \u2014 for the topping.<\/li>\n<\/ul>\n
                                \n
                              1. Soften the onion:<\/strong> cook it in a little olive oil, then add the fully cooked cod flakes.<\/li>\n
                              2. Add the sauce:<\/strong> fold in the cream or prepared b\u00e9chamel and heat gently.<\/li>\n
                              3. Assemble:<\/strong> transfer to an ovenproof dish and cover with the bread crumbs and cheese.<\/li>\n
                              4. Bake:<\/strong> cook at 200\u00b0C, or 180\u00b0C fan, until the filling is steaming hot throughout and the topping is golden. Cover loosely if the top browns before the centre is hot.<\/li>\n<\/ol>\n

                                Salt Cod Croquettes<\/strong><\/p>\n

                                  \n
                                • 500 g desalted cod<\/strong> \u2014 fully cooked, checked for bones, flaked and cooled promptly before mixing.<\/li>\n
                                • 600 g cooked mashed potato<\/strong> \u2014 well drained, without added milk or water.<\/li>\n
                                • 1 egg<\/strong> \u2014 to bind.<\/li>\n
                                • 1 small onion<\/strong> \u2014 very finely chopped.<\/li>\n
                                • Parsley, pepper and suitable frying oil<\/strong> \u2014 or a little oil for baking.<\/li>\n<\/ul>\n
                                    \n
                                  1. Mix:<\/strong> combine the cooked cod, cooled mashed potato, onion, egg and seasoning. Do not taste the mixture after adding raw egg; cook a small sample first if checking seasoning.<\/li>\n
                                  2. Shape:<\/strong> form small, evenly sized croquettes with clean, lightly damp hands, then wash your hands after handling the raw-egg mixture.<\/li>\n
                                  3. Cook:<\/strong> fry in a suitable thermostatically controlled fryer according to its instructions, or brush lightly with oil and bake at 200\u00b0C, or 180\u00b0C fan. Around 20\u201325 minutes is a baking guide; turn halfway and ensure the centres are thoroughly cooked and steaming hot, not just browned outside.<\/li>\n
                                  4. Drain and serve:<\/strong> drain fried croquettes on kitchen paper and serve promptly with lemon.<\/li>\n<\/ol>\n

                                    Warm Salt Cod and Chickpea Salad<\/strong><\/p>\n

                                      \n
                                    • 400 g desalted cod<\/strong> \u2014 fully cooked, flaked and kept hot for immediate assembly.<\/li>\n
                                    • 400 g cooked chickpeas<\/strong> \u2014 drained.<\/li>\n
                                    • 200 g diced potatoes<\/strong> \u2014 cooked until tender.<\/li>\n
                                    • 1 red onion<\/strong> \u2014 thinly sliced.<\/li>\n
                                    • 100 g olives<\/strong> \u2014 green or black, pitted.<\/li>\n
                                    • 3 tablespoons olive oil<\/strong> and one tablespoon vinegar.<\/li>\n
                                    • Parsley, pepper and lemon<\/strong> \u2014 to taste.<\/li>\n<\/ul>\n
                                        \n
                                      1. Prepare the cod:<\/strong> use freshly fully cooked flakes, or reheat safely chilled cooked cod once until steaming hot throughout.<\/li>\n
                                      2. Combine the vegetables:<\/strong> mix warm chickpeas and potatoes with the onion and olives in a large bowl.<\/li>\n
                                      3. Add the fish:<\/strong> fold in the cooked cod carefully.<\/li>\n
                                      4. Dress:<\/strong> add oil, vinegar, pepper, parsley and lemon to taste. Add salt only if needed and serve promptly.<\/li>\n<\/ol>\n

                                        Quick variations:<\/strong> replace some potatoes with cooked roast squash or add mild pickled peppers. Cream and yoghurt behave differently when heated, so use a recipe designed for yoghurt rather than making a blanket one-for-one swap. Adjust oil and salt to the dish.<\/p>\n

                                        Ingredients for Bacalhau \u00e0 Gomes de S\u00e1<\/h2>\n

                                        \"Bacalhau<\/p>\n

                                        These ingredients make Bacalhau \u00e0 Gomes de S\u00e1<\/strong>, a classic shared dish of cod, potatoes and onions.<\/p>\n

                                        Ingredients<\/strong><\/p>\n

                                        Serves about four as a main course, or six to eight as smaller portions with other dishes:<\/p>\n