If you grew up in a Cape Verdean or Portuguese-speaking culture, you know that bacalhau and grão de bico are foods that just feel like home. This famous combination of salted cod, canned chickpeas, eggs, olives, and potatoes can be served 2 ways – baked in a casserole dish, or tossed in vinegar, olive oil and served as a fresh salada. It’s not heavy like bacalhau com natas, but just as delicious and satisfying!

The funny thing about island cultures is that you’re expected to know how to cook, but no one ever slows down to teach you. You either watch and learn, or face a future of fast food and figuring it out the hard way. Don’t worry, If I could learn this dish back then, so can you.

Why You’ll Love This Recipe

This dish is all about versatility. It’s traditionally baked in the oven like a casserole, but you can also prepare it like a salad by tossing it in olive oil, vinegar and dressing it with lots of fresh parsley. The flavors are simple and satisfying, and the leftovers are just as good the next day!

What is salted cod and where can I buy it?

Salted cod, or bacalhau in Portuguese, is said to have roots in the Viking tradition of preserving fish by drying and salting it. Over time, the Portuguese adopted it into their cuisine, making bacalhau their national food. During the slave trade, salted cod was transported to Africa and The Caribbean, where it became an important ingredient in many of our traditional dishes.

If you live in the United States, you might have to look for salted cod in a few different places. You’ll probably have the best luck finding it in Portuguese, Caribbean, or Nigerian markets. If you don’t live close to any of these communities, you can certainly order it online. It should be marked salted cod, depending on where you go. You may see it labeled as bacalao (in Spanish), bacalhau (in Portuguese), saltfish or even stockfish.

Ingredients and substitutions

Here are the basic ingredients – for the full list with measurements, refer to the recipe card at the bottom of the post.

2 pounds dried, salted cod: Find quality, boneless fillets without skin if you can. They’re usually found in the refrigerated seafood section in plastic bags. If you’re shopping at a local market, ask someone to help you locate it.
3 x 15.5-ounce cans of chickpeas: Although my elders swear by using dried chickpeas, I prefer canned because they’re more convenient. If you do use dried chickpeas, you’ll need to soak them over night and cook them first.
2 pounds waxy, yellow potatoes – I prefer yellow potatoes like Yukon Gold because they keep their shape better than starchy potatoes like russets.
2 or 3 whole eggs for hard-boiling
Herbs and seasonings: fresh garlic, dried bay leaves, 1 large yellow onion, fresh parsley, and salt and pepper to taste.
Olive oil and white vinegar: Portuguese olive oil is recommended for this dish because of it’s unique flavor, otherwise any quality extra-virgin olive oil works.

Step-by-step directions

Step 1: Rinse and soak the salted cod

Rinse the fish thoroughly before placing it in a large container of cold water. Cover and place in the refrigerator for 12-24 hours. Change the water 3-4 times throughout the process, making sure to rinse the fish with each water change.

Step 2: Parboil the cod

Fill a large pot with water and add the sliced garlic, bay leaves, and 2 tablespoons of olive oil. Bring the water to a full boil, then turn the flame off. Add the salted cod, cover the pot with a lid, and let sit for 15 minutes.

Step 3: Flake the fish

Drain the water and transfer the cod to a dish to cool. Once it’s cool, use your fingers to break the fish into flakes and set aside.

Step 4: Boil the eggs and potatoes

Place the potatoes in a large pan and cover them with water. Add 2 tablespoons of salt and bring to a boil. Once boiling, gently lower the eggs into the pan. Boil the potatoes for 8-10 minutes, until they’re fork-tender but still firm (they’ll be done a bit sooner than the eggs). Remove the potatoes, then continue boiling the eggs for another 2-4 minutes until they’re fully cooked.

Tip: After draining the potatoes, keep them covered in plastic wrap until you’re ready to assemble the dish. This keeps them from looking dull and dry.

Step 5: Cool and slice the eggs

Transfer the boiled eggs to an ice bath and let sit for 15 minutes. Peel and cut the eggs into ¼″ slices, then set them aside.

Step 6: Sauté onions, cod and chickpeas

In a deep skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the sliced onions and crushed garlic, sautéing until the onions are soft and fragrant (or slightly brown). Add the flaked cod and chickpeas, sauté for 5 minutes. Season with salt (if needed) and pepper to taste.

Step 7: Assemble and bake in the oven

Preheat your oven to 350° fahrenheit. Transfer half of the sautéed cod, chickpeas and onions to a large baking dish. Layer with sliced potatoes and eggs, then top with the remaining cod, chickpeas and onions. Arrange the remaining sliced eggs, and potatoes on top and a few olives. Cover with foil and bake for 25-30 minutes.

Step 8: Garnish and serve:

Garnish with fresh parsley (optional) and serve with plenty of olive oil and vinegar on the side.

Tips and Tricks

Soaking the cod to remove the salt is not optional. For 2 pounds of salted cod, an overnight soak works for me, but it can vary depending on the amount of fish and water, and the amount of salt used during the curing process.
Experiment with different brands of salted cod to find what you like. Some brands are saltier and will require more or less soaking than others. Unfortunately, quality also varies by brand.
Try different soaking times. You don’t want the fish to lose all of flavor during the soaking process, and soaking time will depend on how salty the fish is, and how much water you use. If you make this dish on the regular, you might want to test different-sized containers and soak times.
Boiling the eggs and potatoes at the same time can be more efficient and cuts down on the number of pots to clean. If you prefer to boil them separately, go for it!
Boiling the potatoes before slicing them: I personally don’t do this, but I have an aunt who swears by boiling the potatoes whole to keep them from breaking when you drain them. If you decide to do this, make sure the potatoes are parboiled but still firm enough to be sliced.

Serving Suggestions

You can serve this dish two ways:

The traditional way (baked): Served with Portuguese olive oil and vinegar on the side, this is how I’ve always eaten it. It makes a filling and satisfying dinner!
As a salad (salada de grão de bico): A bit unconventional by Cape Verdean standards, but it does make a fresh and satisfying lunch in the summer! The salted cod still needs to be cooked, so you’ll need to follow steps 1-6 in the recipe. You can use chopped fresh onions instead of sautéing them, and instead of baking, you’ll want to serve the dish chilled. Toss with olive oil, vinegar, and plenty of fresh parsley right before serving.

Bacalhau Variations

Bacalhau à Gomes de Sá is another version of bacalhau that’s very similar to this dish – without the chickpeas. It’s the same concept and main ingredients—salted cod, potatoes, onions, and olives. Because there are no chickpeas, the flavor of the fish really stands out. It’s a lighter meal and is served with white rice on the side.

Recipe FAQ’s

Do I have to cook salted cod?

Yes, salted cod needs to be cooked so that it develops the proper texture and flavor. Soaking only removes the excess salt, it doesn’t make the fish tender or safe to eat on its own.

Is there a quicker way to make this dish?

Salted cod needs to be soaked overnight at minimum, to remove the excess salt. Some people use fresh cod as a shortcut, but it has a much higher water content and lacks the distinct flavor of salted cod. If you choose fresh, you’ll need to season it well, sauté it longer, and drain the liquid thoroughly before adding onions and other ingredients.

How long can salted cod be stored in the refrigerator?

Depending on how much fish you’re making, it can be soaked in the refrigerator anywhere from 12 to 48 hours. Once cooked, it should be eaten within 2-3 days..

How do I heat up leftovers?

Leftovers can be heated in the oven (cover it in foil, so the fish doesn’t dry out), in the microwave for 30 seconds at a time, or on the stove using a steamer.

What else is salted cod used for?

Salted cod is a staple in many cultures. In Portuguese-speaking countries, it’s prepared endless ways, but most famously as bacalhau à Brás and bacalhau à Gomes de Sá. In the Caribbean, it’s central to dishes like ackee and saltfish in Jamaica, bacalaitos (cod fritters) in Puerto Rico, and bacalao guisado (called bacalao a la Vizcaina in Cuba). In Nigeria, where it’s known as stockfish, salted cod is prepared in a number of ways, like in Egusi and other stews.

Bacalhau (Salted Cod) with Chickpeas – (Bacalhau com grão de bico)

Why You’ll Love This Recipe

What is salted cod and where can I buy it?

Ingredients and substitutions