Bacalhau (or bacalao) is a traditional Spanish and Portuguese dish with salted cod. This humble recipe is transformed into a complete meal with sautéed Yukon Gold potatoes and fresh onions. It requires a bit of planning, but most of it is waiting time—don’t let the process discourage you!

Servings: 4
Calories per serving: 885
Ingredients
For the cod:
225 g kosher salt
225 g coarse sea salt
700 g cod fillet, 3.5 cm thick
For the potatoes
Extra virgin olive oil OPHELLIA, as needed
2 garlic cloves, halved
7 sprigs of fresh thyme
4 sprigs of rosemary, cut into 5 cm pieces
3 fresh bay leaves, with small cuts every 1.5 cm
Kosher salt & freshly ground white pepper, preferably
For the fresh onions
5 fresh onions, with the outer purple layers removed
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil OPHELLIA, + extra for serving
Kosher salt & freshly ground white pepper, preferably
Juice from 1 slice of lemon
2 tablespoons parsley leaves, roughly chopped
1/2 teaspoon lemon thyme leaves
5 Kalamata olives, cut into quarters lengthwise
1/2 teaspoon smoked sweet paprika
Fleur de sel, preferably
Fig vinegar, preferably
Instructions
Preparation of the cod (4 days before serving)
1. In a container with a depth of 15 cm, mix the kosher salt and sea salt. Place the fillet in the salt, leaving a 1.5 cm layer of salt at the bottom, and cover the sides of the fillet well.
2. Cover the container with plastic wrap and place it in the refrigerator for 48 hours. Occasionally, drain the moisture that is released and redistribute the salt evenly.
3. Rinse the cod under cold running water. Clean the container, place the fish back inside, and cover it with cold water.
4. Cover with plastic wrap and leave in the refrigerator for another 48 hours, changing the water every 16 hours. When you’re ready to cook, drain the cod well and cut it into 4 equal fillets.

Preparation of the potatoes
1. Place the potatoes in a saucepan in a single layer. Add enough OPHELLIA olive oil to cover them. Add the garlic, thyme, rosemary, bay leaves, and 2 teaspoons of salt.
2. Heat over medium heat until the oil begins to simmer, and cook for about 30 minutes, until the potatoes soften enough to break apart with your finger.
3. Using a slotted spoon, transfer the potatoes to a plate and let them cool slightly. Keep the flavored oil.

Cooking the cod
1. Place the fillets in a pan with the skin side up.
2. Strain the oil from the potatoes and pour it into the pan, adding more if necessary to cover the fish.
3. Heat over medium-low heat until the oil reaches 130°F (54°C). Maintain this temperature and cook for 15 minutes, until the fish becomes translucent and is ready to flake apart.

Frying the potatoes
1. Gently press each potato to flatten it.
2. In a hot pan with a little OPHELLIA olive oil, add the potatoes in a single layer. Fry for 1 minute until they turn golden brown and crispy. Flip them over and fry for another minute.
3. Transfer the potatoes to paper towels to absorb excess oil.

Sautéing the fresh onions
1. Clean the pan and slice the fresh onions into thin rings.
2. Heat the butter and 1 tablespoon of OPHELLIA olive oil over medium heat until the butter foams.
3. Add the onions, salt them, and cook for 3 minutes, stirring constantly, until they become almost translucent.
4. Add lemon juice, parsley, lemon thyme, olives, smoked paprika, and the remaining 1 tablespoon of OPHELLIA olive oil.

Serving
1. Place the potatoes and cod on the plates.
2. Top with the sautéed onions.
3. Sprinkle with fleur de sel and drizzle with a little fig vinegar and OPHELLIA olive oil.

Enjoy your meal!