Bacalhau à Minhota


Main course - Portugal
by Fábio Bernardino Travel & Flavours (2019)
Number of people 6
Preparation 45"
Nut-free Lactose-free/dairy-free Soy-free Includes fish
  • 400 g cod
  • 20 g flour
  • 300 g sweet potatoes
  • 4 cloves of garlic
  • 30 g olive oil
  • 300 g peppers
  • 200 g Tronchuda cabbage
  • 400 g onions
  • 1 bay leaf
  • Pepper
  • 1 pinch of paprika
  • ½ bunch of parsley
  • 30 g pitted green olives
  1. Flour the cod and arrange it in a baking dish with a tablespoon of olive oil. Bake at 160°C for 25 minutes.
  2. In a frying pan, brown the bay leaf and finely chopped onions with the rest of the oil.
    Set 2/3 aside to put on top of the cod, and mix the remainder in a blender to make a sauce.
  3. Season the sliced sweet potato, crushed garlic, onion sauce and strips of cabbage with the pepper, paprika and a little olive oil, then bake at 160°C for 20 minutes.
  4. Arrange the cod on top of the baked vegetables to serve.
    Garnish with the browned onions, chopped parsley and olives.

Did you know?

Bacalhau à Minhota, also known as Bacalhau à Braga or Bacalhau à Narcisa, was served for the first time at the Narcisa regional restaurant in Braga. The dish's straightforward name is a reflection of its popularity. The recipe was quickly copied and served in other restaurants, becoming a traditional dish of the Minho region and eventually the whole country.

Bacalhau à Minhota

Nutritional advice

by DGS
Direcção-Geral de Saúde, Portugese Directorate General of Health

Reducing the amount of olive oil and using the oven instead of frying reduces the amount of fat in the recipe. The addition of herbs and spices, such as the parsley, pepper, paprika and bay, brings out the flavour without adding salt. The cabbage lends richness to this vegetable dish, making it a more balanced option.